In the South this gravy is known as Sawmill gravy.
The Gravy:
1/2 to 3/4 pound bulk pork sausage
1/4 cup butter
1/4 cup all-purpose flour
3 to 3-1/2 cups milk
Salt and freshly ground pepper to taste
In 10-inch skillet cook sausage until well done. Drain off excess fat.
Add butter and melt over medium-high heat; add flour and cook for 1 minute, stirring constantly.
Slowly pour in milk, stirring constantly. Bring to a boil, reduce heat and cook until thickened, stirring occasionally. (Add more milk if thinner gravy is desired.)
Serve ladled over split biscuits.
Easiest Drop Biscuits:
2 cups biscuit mix
2/3 cup milk
Preheat oven to 425*F (220*C).
In medium bowl, stir ingredients together with a fork until just mixed. Drop by large spoonfuls onto greased baking sheet.
Bake for about 12 to 15 minutes or until golden brown.
Makes 18 to 24 biscuits.