Country Sausage Gravy

This is a Southern breakfast treat.  Served over homemade biscuits or toast.  If you don't want the sausage, this is good with chipped beef as a substitute.  I like mine with lots of black pepper.

If you want to try something different, press sliced bread in a muffin tin to mold it into the shape of a little bowl.  Let it brown or toast and then add the gravy.  Yum Yum!

1 lb. bulk pork sausage
2 cups milk
4 tbsps. flour
¾ tsp. salt or to taste
½ tsp. black pepper

Crumble sausage and fry until done. Remove with slotted spoon and drain all but 4 tbsps. of drippings. In a jar with a lid, shake half the milk and all the flour and seasonings until the mixture is smooth. Pour into skillet. Stir and then add remaining milk. Cook, stirring constantly until the mixture is thick and bubbly. If gravy becomes too thick, add additional milk. Stir in crumbled sausage. Serve hot over hot biscuits.