*It should be noted that The Wife felt like there was just too much sausage.  I ask you, is that even possible?

One of my regular breakfast orders out is biscuits and gravy, so I consider myself something of an expert on the subject.  I can find something redeeming in just about any version, yes, even that obviously from a mix, pasty white gravy that tops stale old biscuits.  Yeah, even that version.

That said, I also know what’s good.  And, this home version is probably better than anything you’ll eat at a restaurant.  Here’s the scoop:

Sausage…and gravy too

• 1 lb pork breakfast sausage (preferably not some mass-produced tube variety)
• 3 tbsp flour
• 2 1/2 cups whole milk
• 1 tsp salt
• 1/2 tsp dried oregano
• 1 tsp black pepper

Brown the sausage over medium heat, breaking up the pieces as you go along.  Once the sausage is well browned, spoon out as much fat as you can.  Dust the sausage with he flour, add the salt, pepper and dried oregano (go with a little paprika and crushed red pepper flakes if you wanna get crazy).  Using a wood spoon or silicone spatula, make sure that the flour is coating the sausage.

Lower the heat to medium-low.  Add in about a 1/4 cup of your milk, stirring as you go so that the milk is immediately absorbed by the flour.  Do this another time or two until you start to develop a nice roux.  Follow with the remaining milk, stirring constantly so that you roux incorporates fully.  Crank up the heat to medium and watch your gravy thicken as it nears a boil.  Once it gets to the consistency you’re looking for…it’s time to eat!

But what sort of biscuit should you top, you ask?  Sure you can make them out some can, but instead, take an extra ten minutes and whip us these courtesy Real Simple.  They’re real simple.  Get it?