Sausage Gravy

Ingredients:
1/2 pound pork sausage
1/4 cup oleo (this is and old-fashioned word for butter, for those of you who aren't from the south)
1/3 cup all-purpose flour
3 1/4 cups milk
1/2 tsp. salt
1/2 tsp. pepper

Directions:
*Brown sauage in large skillet, stirring until it crumbles. Drain reserving drippings. Set sausage aside.
*Add oleo (butter) to drippings; heat over low heat until it melts.
*Add flour, stirring constantly until smooth. Cook for 1 minute (it should be a thick, almost doughy consistency).
*GRADUALLY add milk (do not add too quickly or you will have lots of lumps), stirring constantly.
*Cook over medium heat, still stirring constantly, until thick and bubbly.
*Stir in salt, pepper, and sausage. Cook until thouroughly heated, stirring constantly.
*Serve over biscuits.

Submitted by:  Jennifer Attaway

Personal Notes:  *This is one of Jason's favorites. He always wanted white sausage gravy, and I did not know how to make white gravy when we got married so my Aunt Beth gave me this recipe. It took me about 3 times of making it to get it just right without any lumps. Stirring and cooking it slowly is key!