1-pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
12 cooked biscuits, warmed, for serving
-With your finger tear small pieces of sausage and add them in a single layer to a large heavy skillet.
-Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low.
-Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little.
-Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
-Cook the gravy, stirring frequently until it thickens (this may take a good 10 to 12 minutes).
-Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious.
-If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
-Spoon the sausage gravy over warm biscuits and serve immediately. This recipe can be easily doubled to serve 24.