1 pound loose sausage (hot or mild)
Container of biscuits from the dairy section
2 tablespoon butter
3 tablespoon flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon black pepper or to taste
2-1/2 cups milk
Cook sausage, remove from pan and drain. In a saucepan over medium-high heat melt the butter-stir in the flour and whisk until smooth. Add mustard, salt and pepper. Gradually whisk in the milk and whisk until smooth. Bring to a boil and stir 1 minute or until as thick as you want. Remove from the heat and add the cooked sausage. This recipe doubles really well. Serve over hot biscuits.
Makes about 2 1/2 cups.