One of my favorite 'comfort food' breakfasts, sausage gravy and 'biscuits'.
Sausage Gravy and Biscuits
Brown about a pound of sausage (or as much as you want - amount doesn't matter)
Flour - When brown, add about a 2 teaspoons of flour per pound-ish
Garlic Salt to taste
Ground black pepper to taste - but a little heavy as it's a main part of the sausage gravy
Milk of any form; dry milk, evaporated milk with some water added, half and half, cream, reconstituted milk, etc.
Brown the sausage in a skillet or pan - using some oil, shortening or bacon drippings to start it out if it's a bit dry. When brown, sprinkle flour over the mixture and work in with your spatula for about a minute.
Add milk/cream of whatever style you are using or have. Adjust as thick or thin as you like your gravy. Bring it to a boil, and be prepared to add a little more or add water to thin because the flour will start to thicken the gravy when it hits the boiling point. When it's as thick/thin as you like, add garlic salt and pepper to taste.
Serve over biscuits.
One or two teaspoons flour per pound (or so) of sausage
