Enjoy on your favorite biscuits. (Willow uses Pillsbury because every time she makes homemade they end up like bricks. The gravy can’t be beat though…she gets raves about it anytime she takes it anywhere.)
1 pound bacon
12 oz roll of pork sausage
½ cup flour
4 ½ cups whole milk
Salt
Pepper
Fry one pound of bacon. Remove bacon reserving grease. Crumble sausage into bacon grease and fry until no longer pink. Remove sausage, reserving bacon grease. Using a whisk, reduce heat and slowly whisk flour into grease until a roux. When all flour has been incorporated into oil, continue stirring with whisk for an additional minute. This removes the flour taste from the gravy. Slowly pour milk into roux. Bring mixture to a slow boil. If gravy is too thick once it hits the boiling point, add a little more milk until desired consistency is achieved. Once gravy is at desired thickness, turn off the heat and add sausage, salt and pepper to taste to the mixture.