Mom's biscuits & sausage gravy

If you have time, pop the sausage in the freezer for 10-15 minutes before you begin, this will allow for easier cutting. Slice the sausage into 1/2 inch slices and cook in a large frying pan until no longer pink inside- a good 10-15 minutes. While the sausage is cooking, make your biscuits and preheat the oven according to the package directions. Remove the sausage to drain on paper towels. Add the flour to the sausage drippings left in the pan to make a rue by cooking the flour for a good 5 minutes until it is lightly browned but not burned. If you don't thoroughly cook the flour your gravy will have a very floury taste to it. Your rue should be the consistency of a medium paste or thicker. *NOTE; This is where you have to eye up your rue, if you had excess grease, you may need to add more flour or vice versa. If you don't have enough grease, you can add butter one tablespoon at a time until you have enough. Now you want to add your milk, go slow.... you can always easily add more milk, but once you've added too much you will have to make a separate very dry rue to add to your gravy to re-thicken it. This is when I usually put the biscuits in the oven....BUT you can wait until you have the gravy down pat. The gravy is easily re-heated but it'll suck if you burn your biscuits. Bring your gravy to a boil, crumble the sausage patties back into the gravy, reserving as many as you'd like to have on the side. Continuously scrape the drying gravy from the sides of your pan, stirring it back in, this will help to thicken the gravy, once it has thickened, reduce the heat to a simmer or turn it off and cover. If the gravy thickens too much add milk a few drops at a time until you reach your desired consistency. If it doesn't thicken enough you will need to make a rue by either cooking some butter and flour together or whisking some flour completely into a small amount of milk. Call me if you get stuck on this the first time and I will help you out. :)