Sausage Gravy

Now gravy is a thing that most people are scared to make. I was horrible at it until Chris' Grandma showed me some tricks of the trade.

1 lb sausage

1/4 cup flour

1 1/2-2 cups milk

salt, pepper, and garlic powder to taste

Crumble and cook your sausage DO NOT DRAIN THE GREASE! Don't do it you will be sorry and have yucky gravy. Take the sausage out of the pan, leaving the grease behind (put the sausage in another bowl). There should be about 1/4 inch- 1/3 of an inch of grease in the pan. If you sausage does not make enough grease then you need to add some cooking oil. I like to add the cooking oil while the sausage is cooking so it has a time to flavor.

After you remove the sausage, and your grease is still hot add the flour. Whisk it with the grease until it forms a thick sauce and gets bubbly. Add milk, keep whisking. turn down you heat to medium so that it won't burn. Add spices to taste. As the milk warms up your gravy will thicken if you need to thin it out add a bit more milk until you get the consistency you want. When it's almost done put your sausage back into the gravy. Let cook for about 5 minutes.

Serve over warm biscuits, hash browns etc.

I find that this all works best in my cast iron skillet. I almost never use Teflon anymore.