1 (1 lb.) pkg. Jimmy Dean's original pork sausage
sifted all-purpose flour (or Wondra)
milk (enough to cover)
salt and pepper, to taste

Brown the sausage in a LARGE skillet. Trust me this makes a lot of gravy! Remove browned meat from heat. Break up any larger pieces of the sausage into small crumbs in the skillet.

Sift flour over sausage covering meat completely. Stir flour into meat so there is no "white" color left. Do this repeatedly until meat begins to separate into small crumbs and flour cannot stick to the grease on the meat anymore. Meat will be slightly white.

Place skillet back on a medium to low heat. Add milk, covering the entire bottom of the skillet, stirring constantly. Keep adding more milk until the mixture is not a paste but begins to get the consistency of thick gravy. You will add A LOT of milk. You can add salt and pepper at this point if you like.

Serve over biscuits or eggs served on toast!

Submitted by: Tracy Piccinino