This gravy is “to die for” served over buttermilk biscuits or grits.
8 ounces pork sausage
¼ cup all-purpose flour
2⅓ cups milk
½ teaspoon salt
½ teaspoon pepper
In a large skillet over medium heat cook the sausage, stirring, until it crumbles and is no longer pink. Remove the sausage. Drain on paper towels. Reserve 1 tablespoon of drippings in the skillet. Whisk the flour into the hot drippings until it is smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in the milk, and cook, whisking constantly, 5 to 7 minutes or until thickened. Stir in the sausage, salt, and pepper.
YIELD: 2 CUPS