Sausage Gravy

1 lb regular or country or traditional sausage
1/3 cup flour
4 cups whole milk (or 2 percent)
1 tsp salt
1 tsp black pepper (start with 1/4 and see how much more you want)

1.  In a deep frying pan, brown and crumble sausage over medium high heat until fully cooked.

2.  Reduce heat to medium low.  Sprinkle the flour in and stir around until sausage is evenly coated in the flour. (I added 1 TBS butter before adding the flour)

3.  Add the milk, salt, pepper, and mix to combine.

4.  Increase the heat to medium high and stir often, as sauce boils it thickens.  It will take about ten minutes for gravy to fully thicken.  If the gravy gets to thick, add a little more milk.

Serve over warm biscuits.

from Amber's Kitchen