• 1 lb. bulk sausage
• 2 cups hot milk
• 1/4 cup all purpose flour
• 1/4 cup cold milk
• Salt and pepper to taste

Crumble and cook sausage. Drain, reserving 1/4 cup drippings. Set sausage aside.

Add hot milk to drippings in skillet.Combine flour and cold milk; mix until smooth. Add flour mixture to hot liquid. Cook until mixture boils and thickens, stirring constantly. Add sausage, season with salt and pepper.

Makes 2 1/2 cups.

Tip:If gravy is too thick, thin with additional milk. If too thin, thicken with additional flour dissolved in cold water. heat to boiling, stirring constantly.