How to make it

  • In a large skillet, cook the hot sausage until browned. Drain.
  • Return sausage to skillet and add the butter and flour. Stir until the flour is coating the sausage.
  • Turn the heat to medium-low and slowly add the cold milk, stirring constantly. (The low temperature and cold milk help the gravy not to clump up.)
  • Turn the heat up to medium (or higher, if you're in a hurry.) Continue stirring until the gravy has thickened. (If you are using high heat, you must continue to stir constantly in order to keep clumps from forming.) Add salt and pepper to taste.

Reviews & Comments 1

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    " It was excellent "
    wolfpackjack ate it and said...
    Great post... thanks... dave
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