Ingredients:
1 lb. breakfast sausage
1 fresh tomato, diced
2-4 TBSP flour
3+ cups of milk
Salt
Pepper
Start by browning your breakfast sausage in a cast iron skillet on medium/high heat until done. Once its all browned, you'll sprinkle in your flour all atop your sausage to soak up the fat. You'll want to use about the same amount of flour that you have fat. If your sausage is very lean, you can always add in a little butter or oil to melt and add fat to it. Once you add in your flour, allow it to cook while you stir it around for a minute or two to let the flour taste cook out. Turn dow your heat to medium/low. Once its ready, you'll add in your milk. I always start with at least two cups. Pour that all in at once and give it a good stir. I sometimes us my whisk here if its easier. Stir it all around until it gets nice a thick. You'll add in a little bit of milk at a time until you've reached your desired consistency. Sometimes you may have to add up to 4 cups of milk depending on the amount of fat/flour mixture that you started with. Once its all stirred up I add it my chopped tomato and also salt and pepper to taste. Continue stirring while the tomato cooks into the gravy and everything comes together. Turn off your heat. I try to always serve immediately. If for some reason you have to wait a while, just turn your heat back on and add a little milk to thin if needed. Serve over biscuits! Enjoy!
