RECIPE WED # 19: SAUSAGE GRAVY

This is not for the dieter! It is sooooooo good rivals Bob Evans, we really like it in my house, but bc it is so unhealthy I only serve it on special days! My kids LOVE it!

• 2 lbs ground bulk sausage
• Flour
• 4 T butter
• Whole Milk
• Sage
• Kosher Salt 
• Fresh Cracked Pepper

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1. Brown the sausage in a large heavy skillet- I always use my HUGE aluminum clad stainless steal chicken frying pan
2. Sprinkle with ground dried sage and pepper a touch of salt, taste to be sure it needs it
3. Remove the sausage and drain over a bowl to capture all the drippings
4. Pour the fat back into the pan along with 4 T butter and melt the butter
5. Add enough flour to absorb the juices in the pan and cook for 2-3 minutes to cook the flour
6. Slowly add Milk to pan whisking constantly
7. I use about 2-3 Cups of milk. I add about 1/2 C at time. You will know the right amount to add by how the milk looks.
8. Allow to come to a gentle boil and reduce to simmer until the desired viscosity is achieved.
9. Add sausage back to pan to warm in gravy.
10. Season with lots of pepper and some salt as needed

Serve with buttermilk biscuits, fresh fruit, & diced hash-browns for the ultimate stick to your ribs breakfast! Perfect for day out hiking with kids looking for the prettiest leaves for your Thanksgiving place mats!!