°1 pound breakfast sausage, hot or mild
°1/3 cup all-purpose flour
°3 to 4 cups whole milk, to taste
°1/2 teaspoon seasoned salt
°2 teaspoons freshly ground black pepper, to taste
°12 baked biscuits, to serve warm
*How to make:
Cut small sausages with your finger and add them in a single layer to a large, heavy skillet. Fry the sausage over medium heat until the pink color disappears. Reduce the heat to medium-low. Sprinkle with half of the flour and stir until the sausage soaks everything up, then add more little by little. Stir and cook for another minute or so, then pour in the milk, stirring constantly.
Cook the broth, stirring frequently, until it thickens (this may take 10 to 12 minutes). Sprinkle with seasoned salt and pepper and continue cooking until thick and luscious. If it gets too thick too soon, just drizzle in another 1/2 cup of milk, or more if needed. Taste and adjust seasoning.
Spoon the sausage gravy over the warm crackers and serve immediately. This recipe can easily be doubled to serve 24.