This was REALLY good. The sausage I used must've been lean, cuz it didn't render much fat! I ended up adding a couple of tsp of margarine and added the flour right to the pan with the meat in it still as directed. Worked out GREAT! Make sure you add pepper and salt to taste. My only advice is if you DON'T like very meaty sausage gravy, then only use half the meat and patty up the rest. BUT, any fat you get (from the crumbled sausage AND the pattied sausage), add/leave it in the pan for the gravy and FLAVOR! I made this the night before (christmas eve) and reheated it in a pan Christmas morning. I just added a little milk to thin it as it warmed. I think making it over night allowed the sausage to meld more with the creamy part because it tasted even better in the morning! I made the Pillsbury frozen biscuits (they puff up so nice) and turkey sausage patties. It was a very hearty breakfast and held us over till Christmas dinner! Thanks for the easy and great recipe!
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