Biscuits and Gravy

When we go to Finland–Finland, Minnesota, that is–we always make sure that we have breakfast at Our Place, the restaurant in this town of 400+ people on the North Shore of Lake Superior. It is the local hang-out where people gather to watch football or baseball and where you get a good breakfast, lunch or dinner without feeling robbed. On Saturdays and Sundays only, the restaurants serves the best biscuits and sausage gravy you can find anywhere according to my husband. With the weather turning colder and our appetites increasing for more substantial fare, I gave making biscuits and gravy a first try today. I received a two-thumbs-up approval rating from my husband with the words that I can make that again. Be warned though: This is not a recipe to make if you're watching your waistline.

Biscuits and Sausage Gravy

Ingredients:

12 oz. Jimmy Dean Sage breakfast sausage

4-6 Tbsp. butter*

4-6 Tbsp. all-purpose flour*

1/2 tsp. kosher salt

1/4 tsp. black pepper

4 cups whole milk, warmed

Preparation:

Cook sausage in a large skillet over medium heat, breaking it up into small chunks, until it is no longer pink. Add butter and heat until melted. Add flour, salt and pepper and cook and stir for a few minutes until everything is blended well. Heat milk in the meantime. Gradually add the milk, stirring constantly. Bring mixture to a boil, reduce heat and cook for a few minutes until the sauce is thickened. Serve sauce over bicuits. Makes 4-6 servings.

*Tip: If you like your sauce rather thin, use less butter and flour without changing the other measurements. If you like it a little thicker, go for the full 6 tablespoons of butter and flour!