Gravy:
3 1/2 Tbs. all-purpose flour
1/4 tsp. dried marjoram
1-2 Tbsp. butter
2 Cups milk (or 1 3/4 cup milk
and a "splash" 1/4 cup buttermilk)
1/2 tsp. salt
1/8 tsp. black pepper

Heat a large skillet (preferably cast iron) over medium heat.
Add the sausage patties and crumbled sausage
to skillet and cook to browned. drain on paper towels.

Make the gravy:
Reduce heat to med.-low.
Into the pan drippings, slowly stir the flour
and marjoram to make a thick paste.
Gradually whisk in the milk and cook, whisking frequently,
until the gravy is thick and bubbly, 2 to 3 minutes.
Add the salt and pepper.
Add the crumbled sausage into the gravy.
Spoon over your freshly made buttermilk biscuits.
Serve with eggs and coffee.