Source of Recipe
Here's a good basic recipe for country sausage gravy - the kind you want to serve over good homemade buttermilk biscuits.
List of Ingredients
1 pkg of good quality bulk breakfast sausage (I don't think they're a pound anymore, they're like 12 oz)
Half a stick of butter, OR 1/4 cup of bacon drippings (if you're a good girl and save your bacon fat in the fridge)
1/3 C flour
1 tsp chicken base
1/2 to 1 tsp fresh ground black pepper (to taste)
2-3 cups milk (NOT skim, at least 2% milk... and actually, my preference here is to use two cans of evaporated milk)
In a large skillet, brown the sausage over medium-high heat. Now days, the sausage is pretty lean, so you're not likely to have much fat come off of it. Since you need fat to make the gravy, this is where you need the butter or bacon drippings.
Once the sausage is all browned up nice, add the butter or bacon fat to the pan and let it melt. Add the flour and the pepper, stirring well, and let this cook for a couple minutes. Stir in the chicken base so that it melts into the rest of the mixture.
Now add the milk, then stir with a whisk to work the lumps out. Once the mixture is smooth, keep stirring or whisking until it comes to a simmer and thickens. Let it cook for another couple minutes after that. Taste and re-season accordingly, and serve over hot biscuits.
Note from Fluffy: If you have it on hand, stir in 1/4 to 1/2 tsp of dry mustard powder ... this will add a real nice "bite" to the gravy without it being spicy or overly noticeable that there's mustard in it. It's just a real nice "twang" in the background. I know, it sounds like a weird thing to do, but trust me. If it bothers people, I just don't tell them I put it in there.