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SAUSAGE WHITE GRAVY 
1/2 lb pork sausage
salt and pepper, to taste
4 tablespoons flour
milk

Put sausage in a large frying pan, on low heat, breaking and crumbling with a large fork. Add flour, stirring constantly. Season as desired with salt and pepper. Add a little milk while stirring constantly, adding more milk as needed. The secret to good gravy is stirring constantly to get the consistency that you need and want. This is great over biscuits.

Submitted by: Joann McGraw
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