Cooking Instructions
- 1
Brown Sausage in pan.
- 2
When it is good and done (no pink and looking brown) use a slotting spoon or spatula to remove the sausage from the pan. Try to get as much meat out as you can but leave the oil.
- 3
Add Oil.
- 4
Add Flour and a good amount of Pepper.
- 5
Cook on Medium while stirring with a slotted spatula. It should bubble. Make sure to constantly scrape the bottom of the pan and the sides. Don't let it scorch in any one spot. Watch the color like I showed you. You know it is brown enough when it starts turning light brown and you can smell that toasted flour smell.
- 6
Have your milk ready to go(so either pour from the jug or have it measured out in something else). You want to pour it in quickly. NOT SLOW so don't try to measure cup at a time. Make sure that you are stiring the whole time you are pouring it in. Making sure to scrape the bottom of the pan. You will bring it up to a light boil. About the time it starts bubbling that is when it will get thick about this time turn the heat off and sometimes if its thick enough even take it off the burner. if for some reason it starts bubbling and its not thick enough, take about a tablespoon of flour and mix it with some cool water. You want it thin enough so its not a paste ..more like a thin milk shake and you can stir it in to the gravy.but stir fast as this will make it thicken really fast.
- 7
Add the Sausage back in and then taste. Add salt to taste as all sausage is different and some is pretty salty by itself.
- 8
Serve over biscuits or potatoes.
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