*** NOTE: You can substitute WHOLE milk for the 2% milk & heavy cream (4 cups whole milk total) - we use the above b/c we don't keep whole milk on hand in our house ***
1. Place sausage in large, deep skillet & brown over medium-high heat (I use a tiny bit of veggie oil - about 1.5 Tbsp - to keep the sausage from sticking to the pan). *** NOTE: Ensure it's thoroughly cooked through before continuing (I like to make sure the sausage is crumbled into small pieces to a) make sure it's cooked well & b) so there aren't large chunks of sausage in the gravy). ***
2. Remove sausage from pan using a slotted spoon, leaving the drippings.
3. Drain all but about 1-2 Tbsp of the drippings (any more than this left in the pan and the gravy will be SUPER greasy - ICK!).
4. Stir in the butter until melted.
5. Add flour & whisk well until smooth & "cook" until it's a light brown color (about 5 minutes - you can't "overcook" this really so make sure it's well browned/blended or all you will taste is flour).
6. Reduce heat to medium & gradually add 2% milk until well blended.
7. Add in heavy cream & blend well.
8. Cook until thickened (probably about 10 minutes - just get it to the thickness you desire (if it gets too thick, add a few Tbsp of 2% milk to thin it out a bit).
9. Season with salt & pepper to taste (don't add too much b/c the sausage will give some seasoning to the gravy as well when you add it back).
10. Stir in cooked sausage & reduce heat again (to medium-low).
11. Simmer for about 12 minutes & serve over biscuits (the biscuits I make take about 12 minutes to bake so when I set the gravy to simmer, I throw the biscuits in the oven so they will be ready at the same time as the gravy).