In a saucepan, fry sausage patties, drain and keep warm. [I prefer to use
my 3-qt saute pan.] Pour off all but two tablespoons grease. Blend in
flour and brown, stirring constantly. [I dont like to let the roux get
much past the yellow-gold stage.] Gradually add milk or water, mixing well.
[I prefer milk.] Bring to a boil, reduce heat and simmer. Crumble sausage
patties and add to gravy along with salt and pepper. Simmer two minutes.
Serve over hot open-faced biscuits.