[b]Serve this hearty gravy over biscuits or toast.
serves 4
1 Pound Ground breakfast sausage
2 tablespoons flour
1 1/2 cups milk
1 1/2 cups water
salt and pepper to taste
Brown the crumbled sausage in a heavy skillt over medium heat. Sprinkle on the flour. Cook for three minutes, stirring frequently. Whisk in the milk and water. Reduce the heat to low and simmer for 25 minutes, stirring often. Serve warm over hot biscuits or toast.
Hey Tracee, this sounds delicious! "You Rock Girl!"
I'm not one for putting gravies/sauces over biscuits and such, but I just thought this would be l over stuffing, potatoes, rice, black eyed peas with rice, as a alternative gravy! "Mmmmm, Yum!" I plan to bookmark this recipe, Thanks for sharing!
My dear Lulu...I was raised in Florida mostly. From Jax to Tampa Bay Area, to Lakeland/Orlando area.
Grits are best made with milk. They are smoother that way. My dad taught me that. But'cha gotta watch so it doesn't boil over. Make sure to add butter..NOT margarine...and lot's of salt and pepper...oooh and cheddar.
Country style sausage gravy
Trace
l over stuffing, potatoes, rice, black eyed peas with rice, as a alternative gravy! "Mmmmm, Yum!" I plan to bookmark this recipe, Thanks for sharing!.gif "groovy")
grits are so gross! my girls like them but thats becouse there father us to make them for them. I don't make them. 
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