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Cream Gravy

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CREAM GRAVY
 Categories: Breakfast, Meats, Sauces
      Yield: 1 Lot
 
 
  1 lb Pork sausage (spiced)                    Garlic 2 tb Butter or
  sausage grease                 Salt and pepper 1/4 c Flour 2 c Milk
  
  Cook sausage and drain.  Then, either retain a portion of the
  drippings or melt the butter and add the flour. Let simmer a while
  and then add the milk.  Let heat until starch gelatinization occurs
  (gets thick). Season to your liking --the more pepper, salt and
  garlic, the better. Be careful not to scorch the gravy. Add sausage
  to gravy after thickened to your desired consistency.  If it doesn't
  get thick enough, add some more flour (dispersed in milk or water).
 
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