Instructions: Crumble sausage in a skillet; cook until sausage is browned but not hard and dry. If the sausage did not produce 3 tablespoons of drippings, add butter or margarine so you will have enough drippings to make gravy. Sprinkle flour over sausage and drippings; cook and stir until mixture turns light brown. Add milk and continue to cook, stirring constantly until gravy thickens. (If the gravy is too thick, add a small amount of milk and stir to blend. If the gravy is too thin, continue to cook until it reaches the desired consistency. Be sure to stir constantly so the gravy will not become lumpy.) Stir in sausage seasoning, salt and pepper. Serve over hot bisquits or toast.

Anna Lee Crosier
Corydon, Indiana

Indiana State Fair
State Fair Books.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.