Recipe(tried): Sausage gravy and biscuits

Authentic southern sausage gravy has to have the fryings from the sausage!!! We use the 1 lb roll. Cut the plastic off the outside and chunk it into the skillet, brown as you would hamburger. Use a pancake turner to continue chopping it into small pieces as it fries. Don't fry too brown. Remove from skillet leaving the fryings. About 1/4c is needed, if more is needed add "bacon fryings" or a little salad oil. Add about 1/4 - 1/3c flour and stir into hot grease, browning slightly, stirring constantly. Add about 2 c milk. Season with salt and pepper to taste. Stir, bringing to boil. If it gets too thick, add a little more milk or water. When it begins to thicken, add the sausage and continue cooking till the consistency is just as you want it. Being in the southwest, we love to add chopped green chile to the gravy. Chopped green bell pepper is good instead of green chile, too. Add both at the same time you add the sausage.

Biscuits - Blend 1/3c shortening into 2c self-rising flour till evenly mixed. Add about 1c buttermilk (more or less). Stir slightly. Pour out on floured pastry cloth or board. Knead 8 or 10 times. Pat out to about 3/4 inch thickness. Cut with round biscuit cutter. Place on ungreased pan. Bake 475 deg about 12 min till browned on top. Pour gravy over and enjoy!! yum, yum!!!

I would not advise trying a fat-free version!!!! It probably could be done but wouldn't be the same.