Bob'S Sausage Gravy(Scaled For 12 Servings)

• 1 lb. ground pork sausage
• 4 oz. margarine
• 1 tsp. coarse ground black pepper
• 1 tsp. lemon pepper
• 1 tsp. cayenne pepper or to taste
• 1/2 c. all-purpose flour
• 2 c. evaporated milk
• 2 qt. whole milk

1. Brown sausage in 4 quart heavy aluminum pot breaking up into desired
2. consistency (some like it chunky).
3. Remove meat from fat and
4. add
5. margarine and all peppers to fat, stirring until liquified and well mixed.
6. Reduce heat to medium and add flour; stir
7. constantly
8. until
9. mixture bubbles and begins to turn almond color.
10. Replace sausage meat, mix well and immediately
11. add evaporatedtilk.
12. Stir
13. well to prevent sticking. When mixture thickens, begin to add whole milk gradually until mixture
14. no longer
15. thickens and bubbles begin to appear.
16. At this time
17. the gravy is done;
18. however, the taste is enhanced if you cover it and let it simmer for 15 to 20 minutes.

ground pork sausage, margarine, coarse ground black pepper, lemon pepper, cayenne pepper, allpurpose, milk, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=922918 (may not work)