2 or 3 links of fresh sweet Italian sausage, casings removed
2 tbsp. butter
2 tbsp. flour
2 cups of whole milk, heated
Your ready-made biscuit of choice; If you'd like to make the biscuits from scratch, the original recipe is here.
Chopped chives for garnish
How To Do It
Bake the biscuits as instructed and set them aside to cool.
Form the sausage into thin patties and cook in a little bit of oil on a griddle pan over high heat until brown and crispy (3 or 4 minutes per side).
While Side A of the sausage is cooking, get a medium sauce pan good and hot over high and melt the butter. Whisk in the flour and mix for a few minutes, until the combo starts to turn golden. Is your sausage ready for a flip to Side B? Check it. Add the milk and continue to whisk to keep the bechamel smooth. Bring the liquid to a boil and keep stirring as the sauce thickens. Remove the sausage from the pan, set aside on a plate and add the sausage drippings to the beschamel. Add salt and pepper and give it a taste: when the raw flour taste is gone, you're good to go.
Now bring it home: split a biscuit, place a sausage patty inside and drizzle with the gravy. Place the biscuit top, add more gravy, top with the chives, sit down, and enjoy!
Recipe by Howe I Eat at http://www.howeieat.com/home-cooking/biscuits-sausage-and-gravy/