Sawmill Gravy
1 pound bulk breakfast sausage (Country ham or Bacon will work, too)
1/4 cup flour
2 cups milk
Salt and pepper to taste
Cook sausage in a cast iron skillet. When thoroughly cooked, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into milk and add to the fat. Cook over low heat for 5 minutes (must be low or you'll make dumplins!) Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over biscuits.
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