Re:Biscuits and gravy
For those of you who make their own B&G, do you make just milk gravy or do you brown and crumble bulk sausage or sausage patties first, then add your flour and milk/water/broth to the roux? I can't imagine sausage gravy over biscuits without the cooked sausage crumbles in the gravy!
sandrew834, I'm not sure about which "proper spices" your recipe called for, but adding some poultry seasoning was a good idea as sausage meat is often seasoned with sage, thyme, marjoram, etc. I buy a good local bulk sausage (or make my own) which doesn't need anything more than just salt and lots of pepper.