Please tell me how to make sausage gravy

My hubby is the chef in our house, so I will double check with him,..,
but we just fry the sausage, set aside crumbled sausage, and use the grease with the flour to create the rue.
Plus butter, I'm sure,.., everything is better with butter (except the waistline).
Sea salt and ground pepper, worcestershire sauce for flavor, and half & half cream.
Then you crumble the sausage into the rue, and serve over biscuits.

But, let me consult with 'the chef' and I will report back.
His sausage gravy is, 'to die for',..., YUMMY!
Its making me hungry just thinking about it !


Let you know later, after I talk to hubby.

Checked with hubby, he also uses 1/2 & 1/2 cream to make his rue more rich.
Altered the ^^ above ^^ recipe to reflect the latest.

I think in the south usa they make it with a breakfast sausage. but i buy the ground sausage meat cause it does not have all the hidden salt and flavorings that the prepared sausage has.
i usually fry up the sausage and drain some of the oil out of the pan. i reserve it just in case i need it.
than add flour oh about 1/4 cup. and stir that around until the flour disappears and than add milk. i find cream is too heavy. (just my taste) and keep adding the milk until you have a nice white gravy pepper and salt. to taste, now if you taste it and seems to need a kick. than add the oil from the sausage and some butter.
and cook a little bit  about 10 minutes and your good to go. over biscuits or toasted white bread.
oh and i do the same with ground beef.   campfire       

HL, how do you keep it from being oily? My mom's hamburger stew was never oily. Is it the way it's cooked?

Thank you, great tip about the bread, too. I have used paper towel to take grease off of turkey gravy in the past.