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2 lbs of Conecuh Sausage (halved and then thinly sliced)
4-5 tablespoons flour
3 cups milk
pepper
Sautee sausage in heavy saucepan. When brown, take out with slotted spoon and set to side. Add flour 1 tablespoon at a time to make roux. Make sure to allow enough time between tablespoons for mixture to brown and thicken slightly. If you dont, it will taste like flour. When roux is formed, add milk 1/2 cup at a time. Let mixture heat through before adding more milk, so you can gauge the thickness you want your gravy to be. Add liberal amounts of pepper to taste. Put sausage back in and heat through. Serve on biscuits!
4-5 tablespoons flour
3 cups milk
pepper
Sautee sausage in heavy saucepan. When brown, take out with slotted spoon and set to side. Add flour 1 tablespoon at a time to make roux. Make sure to allow enough time between tablespoons for mixture to brown and thicken slightly. If you dont, it will taste like flour. When roux is formed, add milk 1/2 cup at a time. Let mixture heat through before adding more milk, so you can gauge the thickness you want your gravy to be. Add liberal amounts of pepper to taste. Put sausage back in and heat through. Serve on biscuits!
