Over medium heat, fry sausage in a large skilet, until brown but not burnt, mashing to a crumble stage.
When brown, add flour and, stiring all the time; watch the flour. When it gets golden brown, add some salt and pepper.
Turn up the heat and slowly add the milk until all is in the skillet. Stirring all the time until boiling.
At this point is where good gravy comes from. While stirring, watch the boiling gravy until it starts to thicken.
If too thick, add more milk. Keep boiling until fully cooked. Add salt and pepper to taste.
Serving
Suggestions
Makes about 1 quart of gravy.
Originally Submitted
5/12/2010
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