Creamy Milk Gravy - sausage

Method

• Heat on medium, the grease of your choice in a heavy skillet, such as iron skillet or deep sided skillet of your choice.
• Add the flour slowly and whisk until all the lumps have gone.
• Cook on medium heat about 3-4 minutes to remove the raw flour taste.
• I usually don't cook to brown mine, but cook to color of your liking
• Add the butter,salt and pepper and mix well.
• If using salt, taste before adding because some greases are salty and you may not need.
• Just a matter of taste you prefer.
• Slowly add the warm milk stirring constantly to keep from lumping up.
• Stir until smooth and lump free if any.
• Turn heat to medium high to bring to slight boil.
• Reduce heat to simmer, stirring constantly, cook until thick and smooth.
• If you like thinner gravy, you can add more milk if desired.
• I serve mine over potatoes, pork chops, biscuits, country fried steak etc.. Whatever you like gravy on :)