Copyright 2002 Blacks Culinary

Add the ground sausage to a skillet (cast iron preferred) over medium high heat, using a wooden spoon break up the sausage. Brown until no longer pink. When cooked through remove the sausage to a bowl leaving any fat that has rendered in the pan. Add 2 Tblsp butter to the pan and work in the flour. Add a small amount of the flour working it in slowly to combine. Add too much and it will form a clump. If this happens add a bit more butter. You are trying to create a small blonde roux. Once a smooth roux is achieved, work in a small amount of the Chicken broth at a time, stirring constantly to keep smooth. Season with a decent amount of both ground and fresh ground black pepper. Begin adding the milk a small amount at a time, stirring constantly. Keep working in the milk until you have reached your desired consistency. Bringing the gravy to a strong simmer will thicken the gravy, it will thicken further when the gravy cools, so keep that in mind. Return the sausage to the gravy, simmering and adjusting the thickness. Tasting often is the secret from here. Add a pinch or so of Knorr Powdered Chicken bouillon. Taste the gravy and ask yourself what it needs. It should be pretty close. Cover with a  lid and reduce to low until service. If the gravy gets too thick you can loosen it with a bit more milk or chicken broth. Pro Tip: The longer you can hold the gravy the more the flavors will develop. The gravy will thicken as it sits, but you can easily thin it with a small amount of milk. Spoon the sausage gravy over warm Buttermilk Biscuits and serve hot.