- 1 tablespoons pork fat
- 1 tablespoons flour
- 1 cups milk
- 1 tablespoons milk, to finish
- 1 teaspoon salt
- 3/4 teaspoon black peppercorns, freshly-cracked
- ¼ cup country sausage, cooked
In a saucepan over medium-high heat, melt the pork fat. Whisk in the flour. Saute the flour until lightly browned. Remove pan from the heat.
Pour the milk into the pan in a steady stream, whisking constantly. Return pan to the heat. Whisk until the gravy thickens. Whisk in the extra milk, salt, and pepper and sausage. Keep warm until needed.