Ingredients:
Crust:
-
1 # Bulk Sausage
-
1/3 C Flour
-
4 C Milk
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2 t Salt
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1 T Black Pepper
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¼ t Cayenne Pepper
Method:
Sausage Gravy:
Heat the milk to a simmer in a medium sauce pot.
In a separate sauce pot, brown the sausage over high heat until cooked through. Reduce the heat to medium and add the flour, a little bit at a time, until a roux is formed from the flour and the pork fat.
Slowly add the milk, stirring constantly, until the mixture is incorporated and thickens. Cook for 15 minutes over a low heat and season to taste.
Happy Cooking!
