Sausage Gravy

I thought that I had already shared this recipe, but a quick search didn't show it.  We all enjoy this once in a while, so I want to leave it here to find the next time we need it.  

Traditionally served over hot biscuits, this gravy also is good over scrambled eggs or an omelet, and I've used it as a base sauce for breakfast pizza or in breakfast hot pockets.  We typically double it for our family.  Leftovers refrigerate well, but they don't last long around here.

Sausage Gravy

• 1/4 lb. bulk pork sausage
• 1/4 c. flour
• 2 c. milk
• 1/2 tsp. salt
• 1/4 tsp. ground pepper

Cook sausage until browned and crumbled.  Drain off all fat except 2 Tbsp.  Stir in flour, stirring constantly until golden brown and bubbly, no more than a minute.  Gradually whisk in milk, whisking well after each bit added, then salt and pepper.  Cook, stirring constantly, until thickened and bubbly, about 5 minutes.  

Note:  if there's less than 1 Tbsp. fat in the browned sausage, add a Tbsp. of butter and melt with the sausage before adding flour and the rest of the ingredients.