Eating things like that, how did you live to be so old???John S said:Get the best loose breakfast sausage you can find, if you can't find it bulk, buy some of those in a plastic wrapper like Jimmy Dean or Bob Evans. Put a lb of sausage in a skillet and start it on a medium low heat, break up the sausage into small pieces as it browns, it will make its own grease but if it doesn't make enough add a little butter. When the sausage is brown start adding flour a table spoon or two at a time and stir everything around, add flour till all the grease is absorbed. Turn up the heat to medium and pour in enough milk to make the amouunt of gravy you want, the less milk the thicker the gravy, don't make it too thick. When the milk starts to simmer run a spatula around the bottom and sides of the skllet to prevent it sticking and burning. When it really starts to bubble, cut the heat back to simmer. Continue to do this until you get the thickness you want to the gravy. Taste for salt and pepper and adjust to your taste. You can make home made biscuts but most of the time I use Pillsburry Grand buttermilk biscuts and I start them in the oven so they will be done and allowed to cool before the gravy is finished, makes it easier to cut the biscuts in half. Put the biscut halves on your plates and cover with sausage gravy. I like to throw an egg or two over easy right on top of the biscuts and gravy. Now I got myself hungry.