Sausage Gravy (Biscuits and Gravy)

• 1/2 lb sage breakfast sausage
• Flour, 1/3-1/2 cup
• 2-2 1/2 cups milk
• 1/8 tsp cayenne pepper
• salt and pepper to taste

Saute sausage in a saucepan and crumble until in very fine small pieces and fully cooked. Over low heat begin adding flour by the tablespoon until all the drippings are absorbed and the meat is coated. (If there aren’t enough drippings, add a tbsp or two of leftover bacon drippings.) Cook over low heat, stirring to prevent burning flour, for about 4-5 minutes. Add milk in a steady stream, stirring quickly and often to prevent lumps and scraping any bits from bottom of pan. Increase heat to medium, medium-high and stir often. As milk warms the gravy should begin to thicken. Add 1/8 to 1/4 tsp cayenne pepper (depending on how much heat you like). Season with salt and additional black pepper if needed. Don’t skimp on the salt as it really enhances the gravy. I usually add 1 to 1 1/2 tsp of salt.

Optional: a pinch of nutmeg.