Sausage Gravy & Biscuits

I modified a recipe I found online to taste more like my favorite sausage and gravy here in Columbus, Ohio, served at Nancy's Home Cooking. Their sausage gravy has a subtle chicken bouillon flavor to it which really elevates it to a new level. This recipe will work for a standard sausage gravy too, simply omit the chicken bouillon.

Ingredients

• 1 lb. tube of Jimmy Dean breakfast sausage
• 3 cups whole milk
• 3 Tbsp flour
• 1 low sodium chicken bouillon cube or (1/2 regular cube)
• 1 tbs unsalted butter
• Fresh homemade biscuits or tube of store-bought biscuits
• Freshly ground black pepper

Instructions

1. Preheat oven for baking biscuits.
2. Brown sausage in large pan over medium heat. Break sausage into small chunks with a wooden spoon while cooking. Sausage is done when you can't see any more pink in the meat. Use slotted spoon to remove sausage from pan but leave the sausage grease in the pan.
3. Depending on how much grease the sausage leaves behind, add enough butter to equal what would amount to 3 Tbsp of grease and butter combined.
4. Add 3 Tbsp of flour to pan and stir constantly with whisk until flour starts to brown.
5. Add 3 cups of milk, one cup at time, while constantly whisking.
6. Add the chicken bouillon, crushed.
7. If you're making biscuits, now would be a good time to get your biscuits in the oven.
8. Let the mixture come to a boil while frequently stirring with the whisk.
9. When mixture has thickened to your liking, add the sausage back into the pan and turn the burner to simmer. Stir occasionally with wooden spoon to make sure it not burning on the bottom.
10. When biscuits are done, cut in half and spoon a big heap of gravy over top. Grind a little black pepper over top and serve.