Title: Sausage and Sawmill Gravy
Categories: Pork
Yield: 4 Servings
| 1 | lb | SAUSAGE |
| | | OIL |
| 1/2 | c | FLOUR |
| 3 | c | MILK |
| | | SALT AND PEPPER TO TASTE |
SHAPE THE SAUSAGE INTO PATTIES, 1/2 INCH THICK. COOK OVER MEDIUM HEAT UNTIL
DONE. REMOVE THE SAUSAGE FROM THE SKILLET AND SET ASIDE. DRAIN OFF THE
DRIPPINGS AND ADD ENOUGH OIL TO MAKE 1/2 CUP. RETURN DRIPPINGS TO SKILLET
AND COOK FOR 3 MINUTES OR UNTIL BROWNED. ADD MILK AND SEASON WITH SALT AND
PEPPER. COOK UNTIL BUBBLY, STIRRING TO PREVENT LUMPS. COOK, STIRRING, 1
MINUTE MORE. CRUMBLE IN ONE OR TWO COOKED PATTIES.