Basic Outline for Sausage Gravy.
I never measure any of the ingredients.
Good Quality Bulk Sausage (or sausage links)
Cream/milk ( I also use a combination of Chicken broth and cream)
If using links remove sausage from casings. Saute sausage in butter or oil. Break the sausage up into smaller pieces.
When Sausage is brown add minced garlic. Cook for one minute. Add one to two tablespoons of flour. Cook for 3 or 4 minutes. Add cream and/or milk. Season with salt, lots of fresh ground pepper and minced sage. Simmer for 20 minutes or so to meld the flavours. Serve over homemade buttermilk biscuits.
Note: If you have any leftover chicken, turkey or pork gravy add it to the sausage gravy.