Sausage Gravy

Recently, we headed to Vermont for a wedding. It was beautiful. The foliage was at its peak. It was cold. Even the kids were ready to head back to the South. Being back, I decided to make a popular Southern breakfast. We had sausage gravy over biscuits. My husband loves sausage gravy. He told me that this was the best sausage gravy he ever had. Isn't he a sweet husband? He said the sausage gravy should be a food group all by it self. I tried to shape the biscuit as a skull. I guess I will have to practice a little more.

Southern Sausage Gravy aka warty skulls
1 (16 oz.) Jimmy Dean Country Mild Sausage
1/4 cup all purpose flour
2 1/2 cups skim milk
1/4 tsp salt
1/4 tsp black pepper

Directions:

1. In a large skillet, brown the sausage over medium heat until cooked thoroughly.
2. Sprinkle the  flour over the sausage.
3. Stir in the flour well and cook for 1 minute. 
4. Stir in the milk and mix well. 
5. Allow the gravy to thicken. Stir often. 
6. Season with the salt and pepper. 
7. Serve when the gravy reaches the desired consistency. 

Recipe adapted from The Kitchen. 

One year ago...........................I made One pot Mac and Cheese.
Two years ago.........................I made Buffalo Chicken Soup.
Three years ago.......................I made Crab Rangoon.
Four years ago........................I made Pumpkin Whoopie Pies.

Did you already know...............
-The first week of October tends to be ideal to observe the foliage in Vermont and Maine.
-This week the foliage is at its peak in Connecticut. 
-The red foliage are the foliage from sugar maple, dogwood, sourwood, Luquidamber, and black gum trees.