Ingredients:

• 3/4 C. Flour
• Sausage Grease
• 2 to 3 pcs. Sausage
• Vegetable Oil
• Water
• 1 Can Evaporated Milk
• Salt
• Pepper

Instructions:

In a large skillet, preferably about 3 inches deep since this is going to be quit a bit of volume, add the 3/4 cup of flour to the sausage grease left over from frying sausage. If you didn’t, or don’t want to, fry sausage that is fine. You can use vegetable oil in place of this and it will still taste fine. Whether you use sausage grease or not you will still have to use vegetable oil regardless, just a different amount. If you added the flour to sausage grease, then pour a small amount of vegetable oil into the skillet and stir with a wooden spoon. Be careful and don’t add too much, as we aren’t needing much. Slowly add the oil and stir until the flour is barely moist and is clumpy. It should still look powdery, with just a hint of lumpiness in it. If you can’t stack the flour clumps without them running, then you got too much oil. If this is the case then add a very, and I mean very, small amount of flour to it until it’s clumpy. If you are not using sausage grease then you still do the same thing with the vegetable oil.

After getting the flour moistened with oil into what is best described as clumps, turn the skillet up to medium-high. Stir, and scrape as the case is more likely, the flour until it is brown. How brown is just up to you. I prefer it to be a dark brown as the cream will lighten it up later and the more dark brown flour will make it a stronger flavor. When the flour is browned add just enough water to cover the top of the flour. This shouldn’t take a large amount of water. On average about two cups should do, but the amount varies depending on how much flour you end up using.

Turn the skillet down to medium heat and stir the gravy with a whisk until the clumps have mostly disappeared. If you had cooked sausage for the grease tear up two to three pieces of sausage and mix in skillet. Salt and Pepper to taste. Open the can of evaporated milk, or cream as we call it where I’m from, and mix into the skillet. Still on medium heat, stir constantly while at a simmer until the gravy thickens to the desired thickness.

Servings:

Makes enough gravy for around 7 to 8 biscuits.