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Sausage Gravy
When Gary and I moved in 1977 to North Carolina from Ohio we discovered a world of foods we never knew existed. An instant favorite was crumbled sausage in a white gravy poured over a biscuit. How did we not know about this "up north?" In August 1981 I started a new job at Circuit City & met co-worker Rosemarie Williams. She knew how to make Sausage Gravy and agreed to come over and teach us. We have been best friends ever since!

Ingredients

1 pound ground sausage (we like Jimmy Dean hot)
1/4 Cup Flour
4 Cups Milk (skim, 2%, whole - whatever you like)

Instructions

Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Drain most of the grease, leaving 1 Tablespoon. Sprinkle flour over cooked sausage until coated. Brown. Add milk and stir (off and on) until gravy thickens. Serve over biscuits. I use a ladle to serve instead of pouring the sausage gravy.

Tip: The gravy shouldn't be too runny or too thick so it doesn't pour. If the gravy is too runny for your taste - mix in cornstarch a teaspoon at a time until desired thickness is reached. Do not add more flour - it will create lumps of flour balls.
Breakfast · musselwhite/williams