Great Grandma's Sausage and Southern White Gravy prepared by Seminarian Michael Baynham

½ lb. ground sausage
5 tablespoons sausage fat
4 tablespoons all-purpose flour
2 cups whole milk
Salt and pepper to taste




Brown sausage and remove from pan. Add flour, ¼ tsp salt and 10 grinds of pepper to sausage fat. Stir on low heat until flour is light brown. Add ½ of the milk and increase the heat to medium. Allow to come to a simmer, stirring constantly. Add remainder of milk ¼ cup at a time until gravy is thickened – a whisk should leave tracks when drawn through. Add more salt and pepper to taste. Return sausage to gravy and stir.