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If you ever visited Texas, you wouldn't get to leave without trying biscuits and gravy. (grits too. Yummm)

Here's a recipe and a picture for you...

Down-Home Sausage Gravy

Savory breakfast sausage adds a ton of flavor to this simple biscuits 'n gravy recipe. It's practically a meal in itself but don't be shy about adding eggs and hash browns for a hearty brunch.

Ingredients

* 1 (16 ounce) package fresh breakfast sausage
* 2 tablespoons finely chopped onion
* 6 tablespoons all-purpose flour
* 2 (12 fluid ounce) cans NESTLE® CARNATION® Evaporated Milk
* 1 cup water
* 1/4 teaspoon salt
* hot pepper sauce to taste (Tammy's note here -YUCK. I'd skip the hot sauce.)
* hot biscuits

Prep Time:

5 mins

Cook Time: 15 mins

Ready In: 20 mins

Serves: 8

Directions

COMBINE sausage and onion in large skillet. Cook over medium-low heat, stirring occasionally, until sausage is no longer pink. Stir in flour; mix well. Stir in evaporated milk, water, salt and hot pepper sauce. Cook, stirring occasionally, until mixture comes to a boil. Cook for 1 to 2 minutes.

SERVE immediately over biscuits.

You can serve it with eggs or anything else you want of course.

Definitely not your most health conscious meal, but it is sturdy and holds you for a long time.

I have question regarding the sausages what shape are they and how big and are they spicy or herby?

We serve sausages normally with mashed potato and onion gravy in Britain or as a special breakfast with fried tomatoes, fried or scrambled egg, fried bread or toast and possibly baked beans (I do not allow Heinze beans in the house now!!! LOL)

Also I have already asked but what is American custard is it the same as British which is served hot over puddings or fruit?

texasflower, that looks like a great recipe for Sausage Gravy. Having spent a fair amount of time in England back in the day, I can tell you that the British know gravy. And everything else starchy, pretty much. Snugs, I'll bet you can back me up on that.

I'm a fan of starchy foods. They are my downfall rather than sweets. But I can clearly remember after a month of nothing but starches, mostly white, and meat and fish and chips in English pubs and restaurants, I wanted something else in my diet. At that time, the English didn't use nearly as much spice as Southwesterners use in their cooking, so I also found it bland. Good, but bland.

I'll always love Orange Marmalade, though, and Lemon Curd. One of my favorite recipes is bread pudding, which I think is English, too. Maybe I'll post a recipe for that. Simple but oh so good. The secret, like all puddings, is in the sauce.

snugs, I know the feeling of relief at thinking your mom is being well taken care of. I went through that with my mom, and I was so relieved when we found a place where she was comfortable and well taken care of.

Might I suggest using regular whole milk instead of the evaporated milk and water? My family makes a roux from the sausage drippings and then adds milk to thin out the roux. I love adding hot sauce to mine, but the rest of the family doesn't, so I just put a little bottle of Cholula at my place setting. If you use the Tennesse Pride brand you can get hot or mild (stay away from the sage). The hot will add a nice kick, but again with the family I have to use the mild.