Sausage Gravy

• 1 lb sausage (hot breakfast sausage)
• 4 tablespoons unsalted butter
• 1/2 cup Wondra Flour
• 1 quart whole milk
• salt and pepper

1. Brown sausage in large skillet until crumbly, dry and has absorbed most of the grease.
2. Add butter allow to melt.
3. Add flour while stirring continuously.
4. Sausage will appear slightly white once enough has been added.
5. It may take a bit more or less depending on how much grease your sausage contains.
6. Continue cooking until flour is browned and mixture is dry.
7. About 2 minutes.
8. Add milk, more may be required depending on how much flour was added in step three above.
9. Lower heat to simmer and allow to cook till thick.
10. If your mixture is too thick add more milk, add more flour if it's too dry.
11. Gravy should have a light reddish brown color.
12. If it's too white the flour was not sufficiently cooked (it's still edible and delicious).

sausage, unsalted butter, wondra flour, milk, salt

Taken from www.food.com/recipe/sausage-gravy-14328 (may not work)