This is not a “Weight Watchers” recipe or anything “cooking light” it is not something that should be consumed more than once or twice a year preferably after your physical – HOWEVER, being the nutrition freak I am, there are ways to cut back the fat. I use turkey sausage and skim milk for the gravy – still yummy, but if you want the “real” thing, use pork sausage and whole milk or heavy cream – ouch.

Moving forward –  I’d like to show you how to make a very important cowboy staple: Biscuits and Gravy.

Ingredients

• 12 ounces hot bulk pork sausage (substitute with turkey sausage)
• 12 ounces mild bulk pork sausage (substitute with turkey sausage)
• 4 tablespoons flour
• 1/2 gallon milk or cream
• Salt
• Pepper
• Biscuits, store bought or homemade

 Directions

1. In a large skillet, add sausage and cook until browned and cooked through.
2. Drain the grease into a cup and remove sausage from the skillet into a bowl.
3. Return 2 – 4 tablespoons of grease and add 2 – 3 tablespoons of flour to the grease.
4. Cook over medium-high heat until the grease turns into a roux (paste)
5. Cook for a few minutes until it starts to turn golden in color – adding flour if mixture is not thick (pasty)
6. Begin to add the milk one cup at a time and keep whisking to prevent lumps, stir until the mixture is bubbly and smooth, adding milk a cup at a time until gravy consistency.
7. At this point, you can start add back the sausage or if you made sausage patties, break a few up and throw into the gravy.
8. Season with salt and pepper to taste.
9. Serve over biscuits – homemade or store bought.