Ingredients:
- 3 tablespoons fat (from cooking sausage)
- 3 tablespoons flour
- 1 to 1 1/2 cups milk, light cream, or half-and-half
- salt and pepper
- cooked crumbled sausage
Preparation:
After cooking the sausage, leave about 3 tablespoons of fat in the pan, with the sediment. Sift or sprinkle in about 3 tablespoons of flour (over medium heat), and stir until browned. Pour in a cup of milk, season with salt and pepper, and keep stirring until it's thickened. If too thick, add more milk.Add a little extra sausage if the gravy will be served over biscuits
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