Bunkhouse Sausage Gravy ****1/2 11/97

Categories:
brunch, low country, sausage, ToTryAgain

1/2 lb bulk sausage
1 tablespoon bacon fat; no substitutes
1 1/2 tablespoon flour
5 oz can evaporated milk
1/4 cup milk; approximately
1 black pepper

Cook and crumble sausage; drain and set aside. Heat the bacon fat in a skillet over medium heat. Stir in the flour, stirring constantly. Cook for a few minutes or until mixture turns brown. Add the evaporated milk, stirring. Cook until the gravy is smooth and thickened. Adding regular milk until proper density is reached. Add sausage and season with the pepper. Serve over biscuits. If you want to really make it good, put a fried egg in there too. Serve with some apple butter on the side.

Yield: 2 servings