*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : None
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       c            Water
    7       c            Milk
    1       lb           Pork sausage
    1 1/2   c            Flour
    2       tb           Salt
    2       tb           Pepper
   Mix water and milk in a stock pot. Place on the stove
   to heat. Do not boil! The sausage needs to be chopped.
   If you use links, put them through a food chopper. If
   you use bulk, then chop and stir while cooking. The
   sausage should be fried in a cast iron skillet. When
   it is done, carefully strain and save the grease. Put
   the cooked sausage in the milk and water mixture. Put
   the grease back in the skillet over moderate heat.
   Stir in the flour, salt and pepper to make your roux.
   Cook this mixture until it will cling to the spoon and
   come off the skillet cleanly. When the milk and water
   mixture is just under boiling, stir in the roux
   quickly while turning off the heat to thicken the
   gravy. Serve over biscuits or toast.
   >From Olde Tymes Restaurant, voted best family.
   Posted By kdeck@epaus.island.net (Karen Deck) On
   rec.food.recipes or rec.food.cooking
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