Sausage Gravy

1. Preheat a medium sized pot over medium heat

2. Split open sausage links by cutting into the casing, vertically along the inside of the curve of the link and empty the ground one by one into to pot. Discard the casing.

3. Using a fork or spoon break the sausage up into smaller pieces as it cooks, slightly larger than pea sized. Cook until all the pink is gone, about 10 minutes.

4. Add the flour and cook for a few minutes more. Pour in the milk and add the chili flakes if using. Bring to a simmer  and cook, stirring frequently, until the milk is reduced into a thick gravy, about 15 minutes. Season with salt and pepper.

5. Spoon over warm biscuits, mashed or roasted potatoes, or your favourite bread. Biscuits really are best.