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Sausage And Cream Gravy




Source of Recipe


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1-1/2 lbs. bulk sausage
1/3 cup all-purpose flour
1 cup water
2 cups evaporated milk
Salt and pepper to taste

Cook sausage; drain off all but, 1/3 cup drippings. Add flour to drippings and mix well; gradually stir in water. Keep stirring constantly, and add the milk. Season to taste and bring to boil, stirring til thickened as you desire it. If its too thick, add alittle bit of milk and stir. Serve hot over warm buttered biscuits.