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My favorite breakfast- I was brought up with "Deuce Gravy" 2 Tbsp white flour, 2 tbsp. bacon grease & 2 cups milk. Make a roux of the flour & grease, then slowly stir in the milk. Simmer until thickened. At that point you add the meat of choice, usually crumbled breakfast sausage but it can be what ever you like, chopped bacon, chopped ham, turkey sausage, I've even used bratwurst & anduille with good results. There are recipes that do not use meat, only heavy pepper & herbs including sage, rosemary and/or poultry seasoning. In my part of the world, that's called "sawmill gravy" & when thickened properly it makes a wonderful breakfast.

Tried and true grandma's recipe:

Take all the fat drippings from the meat or sausage : if you do not have at least a 1/2 cup of it add butter or olive oil. Now add flour about 2 heaping tablespoon-fulls and salt and milk and water.

Stir constantly while cooking around 5 minutes. Be careful to not burn it. If too think add hot water or broth or water and stir some more.

If you can't get rid of the little lumps you can use a food processor. That makes it creamy. That gives you plain gravy,

If you want to make a variation add cooked mushrooms before you use the food processor.

Enjoy your gravy but remember that it is loaded with calories. (smile and enjoy please)/

The main thing you need for gravy is the grease. As long as you have grease, go for it. I'm sorry I can't give you measurements since I don't know how much grease you will have, but I'll try to walk you through it.

1. Add a little flour at a time to the grease in the pan till it almost looks thick like dough.

2. Set the stove on medium.

3.. SLOWLY add milk to it while mixing it together. I find it easier to use a fork to do this. Try to mix out all the lumps. Too much milk and it becomes runny.

4. Add some salt and pepper to taste and serve.

It's hard to get it just right. If you add a little bit too much milk, try adding just a tad more flour and mixing quickly! Not very much at all is needed to balence it out or else you will just make it too think and need to add more milk....

Making gravy is a skill and one that is developed over time. Be patient if it doesn't turn out just right the first time.

It's biscuits and sausage gravy. It's just shortened to biscuits and gravy.

I like to use spicy sausage, but anything you like will work fine.

As for gravy...

1 T. butter

1 T. flour

1 c. whole milk

~ Heat and whisk like crazy until smooth. Add sausage and salt and pepper to taste. Heat through.

http://juliemcm.hubpages.com/hub/How-to-Make-Butte...

http://www.deepsouthdish.com/2009/01/homemade-sout...

You could use italian sausage, but it will have a different taste. The herbs in it are different than breakfast sausage. The milk in the gravy might not meld well.

Buttermilk biscuits are best to eat with the gravy. My grandmother used to use lard in her biscuits

People just don't do that anymore. But dang they were good.

Also here in Tennessee we had this local breakfast with chocolate gravy. Kids love it.

http://www.pauladeen.com/index.php/recipes/view2/c...

You can make a black pepper-gravy..

You need a buttermilk biscuit..

Sausage Gravy..would be an improvement.

The best gravy is frying bacon bits till crisp, add any kind of sausage and fry it with the bacon, add flour to make a roux, salt and pepper, till thick. Add milk when you want to serve it. Without milk the roux will last quite a while in the fridge