From Katie Lee Joel's THE COMFORT TABLE. When I make biscuits, I usually make this sausage gravy. I love to split open a hot biscuit and smother it with gravy. It is so creamy and rich with just the right amount of spice from the breakfast sausage. This certainly makes for a hearty breakfast.

Favorite biscuits (purchased or homemade)
1 pound breakfast sausage, bulk
Unsalted butter, optional
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

In a large skillet, cook the sausage over medium heat, breaking it up with a wooden spoon into crumbles. Using a slotted spoon, transfer the sausage to a side dish and reserve. Pour out all but 1/4 cup fat. (If you have less than 1/4 cup fat, add butter to makeup the difference.) Stir in the flour and cook about 2 minutes over
medium-low heat. Whisk in the milk and cook until the sauce begins to thicken, but do not boil. Stir in the reserved sausage and the salt and pepper. Serve with buttermilk biscuits.

YIELD: 4 SERVINGS
COOK TIME: 15 MINUTES