INGREDIENTS

INSTRUCTIONS

Fry up your favorite spicy sausage, preferably in a cast iron  skillet.
You want a pan where pieces of the sausage will stick to the  bottom.
Drain all but 1 or 2 Tbls. of grease from the pan. Now add 1  or 2
Tbls. of flour to the grease & cook till you have a roux. Be  sure you
scrape up the sausage drippings from the bottom of the pan  while you
do this. Now slowly add a cup or two of milk & cook till  it's bubbling
& thickened. Add salt & lots of pepper to taste. If you  don't have
very spicy sausage you'll probably want to add a good  portion of
cayenne to the gravy. [OUCH!] The amount of salt AND  pepper you use
will depend entirely on the spiciness of the sausage.  Note that this
seems to work best if the milk isn't ice cold. This is  just an
observation I've made. In the old days this usually wasn't a  problem.
Today I would just microwave it till the chill is off. [I  agree.] Cool
is ok.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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