Brown ½ pound sausage in skillet, then remove from pan, set aside
Leave 5 tablespoons of drippings in skillet.
Gradually add 8 tablespoons flour whipping constantly as you add
(gravy should begin to look pasty).
Cook until light brown in color, stirring constantly.
Slowly add milk, stirring constantly until gravy is thick and
smooth or until desired consistency.
Add browned sausage and salt / pepper to taste. Serve over hot
This is a Prewitt family tradition. We had this most every Sunday when I
was growing up. Never paid much attention to how to make it, so this year I
took notes when my dad Dwight was up for a visit.