1 lb Pork sausage (spiced) Garlic
2 tb Butter or sausage grease Salt and
pepper 1/4 c Flour 2 c
Milk
Cook sausage and drain. Then, either retain a portion
of the drippings or melt the butter and add the flour.
Let simmer a while and then add the milk. Let heat
until starch gelatinization occurs (gets thick).
Season to your liking --the more pepper, salt and
garlic, the better. Be careful not to scorch the
gravy. Add sausage to gravy after thickened to your
desired consistency. If it doesn't get thick enough,
add some more flour (dispersed in milk or water).
