Categories: Breakfast, Meats, Sauces 
      Yield: 1 lot 
  
  
  1 lb Pork sausage (spiced)                    Garlic 
  2 tb Butter or sausage grease                 Salt and pepper 
  1/4 c  Flour                               2 c  Milk 
   
  Cook sausage and drain.  Then, either retain a portion of the 
  drippings or melt the butter and add the flour.  Let simmer a while 
  and then add the milk.  Let heat until starch gelatinization occurs 
  (gets thick). Season to your liking --the more pepper, salt and 
  garlic, the better. Be careful not to scorch the gravy.  Add sausage 
  to gravy after thickened to your desired consistency.  If it doesn't 
  get thick enough, add some more flour (dispersed in milk or water).