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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