Sausage Gravy With Bacon

• 1 lb sausage (I prefer Jimmy Dean)
• 1/2 lb diced good thick pepper bacon
• 1 cup flour
• 1 tablespoon butter
• 1/2 - 1 teaspoon kosher salt
• 1/2 - 1 teaspoon pepper
• 1/2 teaspoon season salt
• 1 -2 quart milk (I use skim)

1. Fry the diced bacon until slightly crisp, pour out bacon and grease and set aside until later.
2. Fry the sausage in the same dutch oven until browned, adding a little of the pepper to the sausage as it cooks.
3. Add the bacon grease and 1/4th of the bacon to the cooked sausage. Cook on low and add the butter until melted. Add the flour and season salt. Cook for 3 minutes to get rid of the flour taste. Stirring constantly.
4. Heat to medium, slowly add the milk, only enough at a time so it doesn't get too runny. Add the rest of the bacon.
5. Add the salt and pepper for your taste. I believe the more pepper the better. The longer this simmers the more flavor it has. This is great with biscuits, hashbrowns or chicken fried steak.
6. I always divide the gravy into plastic bowls enough for 1 meal and freeze for another day.

sausage, pepper bacon, flour, butter, kosher salt, pepper, season salt, milk

Taken from www.food.com/recipe/sausage-gravy-with-bacon-316558 (may not work)