I finally found a good source of pork sausage (good meaning the pigs have been fed what they are supposed to eat, not what they will eat). So, to celebrate, I thought I'd make some Sausage Gravy on Christmas morning to celebrate - a real treat, since I don't know when I last ate sausage....
Source: adapted from Bob Evans
1/2 lb. bulk sausage
1/4 c. all-purpose flour
2 c. milk
sea salt and black pepper to taste
Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits or toast.
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