Sawmill Gravy

• 2 lbs bulk pork sausage (hot or mild, it doesn't matter you can even try maple syrup flavored sausage)
• 3/4 cup butter (real butter, not margarine)
• 1/2 cup plain flour
• 1/4 cup whole wheat flour
• 1 quart half-and-half
• 1 (8 ounce) can evaporated milk
• Cavenders All Purpose Greek Seasoning
• Mrs. Dash table blend seasoning
• salt
• fresh ground black pepper
• ground cayenne pepper
• tiger sauce (I usually use about 1/4 of a bottle)
• ground cumin (just a little)

1. Brown sausage in cast iron skillet and drain. Set aside.
2. In large cast iron skillet, melt butter. Add flour and whisk to make roux. Add half and half and evaporated milk, a little at a time, whisking constantly until the mixture is thinned out to about the consistency of tomato soup. If your skillet isn't big enough, you can transfer it to a Dutch oven or larger, deep pot at this point.
3. Add sausage and seasonings, and continue cooking over medium heat, stirring constantly with a wooden spoon, until mixture is hot and bubbly. You can add additional milk if it's too thick.
4. If it's too thin, take some of the hot mixture in a separate cup, mix in some additional flour, and combine to make paste. Add paste back into hot gravy. If you just put flour into the hot mixture, it will lump up.

pork sausage, butter, flour, whole wheat flour, milk, cavenders, blend seasoning, salt, fresh ground black pepper, ground cayenne pepper, tiger sauce, ground cumin

Taken from www.food.com/recipe/sawmill-gravy-343409 (may not work)