2 sausage patties or links (pre-cooked is OK)
2 tsp. cake flour
2 tbsp. butter
1/2 tsp. coarsely ground black pepper
1 cup milk
1 cup water
1/4 tsp. Kosher salt (optional)

EQUIPMENT:

1 small saucepan (5 cup capacity minimum)
a wooden spoon
high temperature spatula
food processor or chef's knife
2 small steel or ceramic/glass bowls
1 slotted spoon or wire strainer "no plastic colanders / must fit in mouth of bowl"

Organized ingredients will make this go smoothly. Have everything well within reach.

Fist order is to prepare the meat.

Brown the sausage in a pan under medium heat until sausage is browned and fully cooked. For those using pre-cooked meat you can slice it into smaller chunks to foster the release of more juices.

Once the meat is cooked completely "or reheated thoroughly", strain off the drippings from the pan into a bowl and then pour sausage into a separate bowl to cool.

Place the pan on medium heat, add back the drippings and add butter. Allow to melt and then add flour. Mix to combine and allow to cook. This is what is known as a "Roux". This will look a lot like a very thick sauce simmering as it cooks. You have about 2 to 3 minutes to now chop or food process the now warm sausage chunks into pea size chunks "ground beef consistency" and return them to the bowl.

Your roux should now be starting to change colors. I prefer a medium roux which means that I cook it to a golden brown "brown paper bag color". You must be careful not to overheat the roux or it will burn. Once the roux is at the proper color you can add the pepper and sausage bits. Stir to combine and then add the milk and water. Stir gently while allowing the mixture to come to a light simmer. Once bubbles form at the edge of the pan you must stir briskly until you notice a gradual thickening. As you approach the desired consistency of a thin gravy back off the heat and continue to stir as the gravy sets to final consistency. Remove from heat and add Kosher salt to taste.

Enjoy over everything from eggs over medium to biscuits and spinach!

Submitted by: John