Sarasota's Sausage Gravy with Biscuits

Step 1: Sausage ... I prefer a non stick skillet for this if you have one. Add the sausage on medium heat and cook, breaking up the sausage as it cooks. To me, breaking up the sausage as fine as possible as it cooks is the KEY to this dish - I like a very fine crumble. Once the sausage is done, transfer to a dish lined with a paper towel, but keep the drippings. Should take about 10 minutes.

Step 2: Gravy ... Add the shallots to the sausage drippings and cook on medium heat until tender, a couple of minutes. Reduce to medium low, and add the flour and whisk until everything is combined. Cook a minute to get rid of the flour flavor. Then slowly pour in the milk and bring back up to medium heat. NOT too hot, you don't want to curdle the milk. Just medium, a light boil. Cook until the sauce thickens 2-3 minutes, adjust with more milk if you want a thinner sauce.

Step 3: Finish ... Add in the worcestershire sauce, cooked sausage and season with the salt if needed and pepper (lots of pepper, really makes the dish for me). Cook another minute or two to heat through.

Step 4: Biscuits ... As the gravy cooks, bake your biscuits. I used a tube or packaged biscuits, so just follow package directions. But make your own if you are a baker. Homemade is always better.

Step 5: Serve ... Split your biscuits in half or leave whole - everyone serves them differently. Top with the gravy and ENJOY! Scrambled eggs and fresh fruit, and maybe tomato slices on the side make a perfect breakfast.