Sausage Gravy

Mmmm. Mmmm. Mmmm! It's not only finger lickin' good, but it's the best comfort food you'll put in your mouth for breakfast. Sausage gravy is one of those Southern things that you simply can't get enough of. Now, I didn't say it was good for you, with the sausage and cream gravy, but add that over a fresh buttermilk biscuit, and you've got a fine meal.

Try this one, and I guarantee you'll love it. And remember, EVERYTHING is better with bacon grease!

1/2 pound ground breakfast sausage
1/4 cup bacon grease
1/4 cup diced onion
2-4 tablespoons all purpose flour
*milk - as described in procedure below
salt and pepper to taste

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If you do not have bacon grease on hand, first cook enough bacon to produce 1/4 cup of grease (you can use vegetable oil, but why?)
• Brown the sausage, adding the chopped onions during the last 2 minutes
• Set the sausage/onion mixture aside
• Pour the bacon grease in a large frying pan on medium heat.
• After the grease begins to bubble, add one tablespoon of flour while stirring constantly.
• Watch the consistency of the roux and add more flour as necessary to obtain a thick, dull colored paste.
• There should be no visible grease in the roux and, at the same time, it should NOT be dry.
Note: You must get the roux consistency correct at this point as you should not add flour or grease later or you will end up with lumpy gravy!
• If you want white gravy, go to the next step (milk) just as the roux begins to brown and show a little color.
• If you want brown gravy, cook the roux until it turns a rich brown color, constantly stirring
• Add 1/2 cup milk while stirring. As the roux dissolves and the milk begins to boil, add more milk a little at a time while watching the thickness of the gravy.
The thickness of your final gravy will be determined at this point. The thickness is determined by how much milk you add and how long you cook it. Remember, when the gravy is removed from the heat and cools, it will become thicker.
• As you approach the thickness you want, add the sausage/onion mix to the gravy and cook the last minute.
• Add salt and pepper to taste.
Serve over a steaming hot, homemade buttermilk biscuit!