1 (16 oz.) roll bulk sausage, hot or mild (Jimmy Dean)
1/2 cup Bisquick baking mix
1 (12 oz.) can evaporated milk
1 1/2 cans water (use empty milk can)
salt and pepper, to taste
biscuits (your choice)

Scramble sausage low and slow till fully cooked but not crispy.

When cooked add one half cup Bisquick, sprinkle it over cooked meat and stir until all the white is gone.

Then add evaporated milk, stir in and gradually add in 1 and 1/2 cans of water. Stirring constantly until gravy is nice and thick.

Note: If gravy is too thick just add water a little at a time until it is your desired thickness.

Season with salt and pepper to taste. Serve over warm biscuits.

Submitted by: Louise Hubbard