"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 lb sausage 1/3 c flour 2 c milk Salt and black pepper to taste 8 biscuits
Crumble and cook sausage in large skillet over medium heat until well browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.