Old Fashioned Sausage Gravy

I like to use a large electric skillet set to 350 degrees. But a large pot on the stove works well, too.

Brown the sausage and tip the skillet to the side, letting the fat drain to the bottom while you push the meat to the top. After most of the fat has run to the bottom, set the sausage aside in a bowl.

Add the flour to the fat and make a roux; if it is too dry, add enough butter to loosen it. Very slowly add the milk using a whisk (adding it slowly prevents lumping). It may be a little lumpy at first, but don’t worry!

Once you have all the milk worked in, add the sausage back in and at a medium heat, stir with a wooden spoon until it thickens. Add salt and pepper to taste.

This is great over Bonnie’s Best Biscuits. You can make the gravy in about the time the biscuits are in the oven.