Perfect with biscuits!

1 roll regular Jimmy Dean sausage (about 12 oz.)
1/4 cup butter or oleo-margarine
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups milk

Brown the sausage in a frying pan over medium heat. Remove the cooked sausage and crumble into small pieces with your fingers or in a food processor. Drain excess grease off frying pan (save our water systems by putting excess grease in the trash, not down the drain). Don’t wipe the frying pan clean, leave the bits of cooked sausage that are stuck in the pan.

Melt butter over low heat in double-boiler or in microwave. Blend in flour, salt and pepper. and spoon the paste into the frying pan. Turn the heat to medium low and stir the paste (also known as roux in cajun kitchens) around the pan until the paste starts to thin as it warms. It is okay if the paste turns brown from the previously cooked sausage.

When bubbles begin to form all over the paste, Remove, turn the heat to low and and stir in the milk, little at a time, making first a thicker paste and then a smoother paste, and finally a thin soup. Turn the heat to high, to bring the gravy to a boil, stirring constantly. Boil one minute, then remove from heat.

Add the crumbled sausage back into the gravy and stir to combine.

Serve warm over biscuits, reheats well in the microwave.

Makes 3 cups

Carlyn Chatfield