1/4 lb. SAUSAGE
1/4 cup FLOUR
3 TBSP BACON GREASE **
3 cups HEAVY CREAM *

SALT & PEPPER to taste

_______________________________________________
COOK sausage - ADD grease (ADD sugar and caramelize while very hot - Worcestershire can be added to darken for presentation) ADD flour ... COOK 2min to adsorb flour into grease and remove "flour taste" - ADD 1 cup heavy cream STIR and let thicken - ADD 2nd cup of heavy cream - STIR and let thicken -- ADD remaining heavy cream to THIN TO DESIRED CONSISTENCY -- ADD SALT & PEPPER to taste

! a pinch of caramelized sugar to darken the color of the gravy ! - many recipes call for a full pound of sausage, but this is really only for the grease that it makes - some lean sausage may make very little grease - also using the whole pound sausage overpowers the gravy - therefore use "store bought" bacon grease - or save & strain your own - it's also good for cooking ho-cakes

** "clean" BACON GREASE can be found in local grocery store

* whole milk, 1/2 & 1/2, heavy cream - even 2% milk in a pinch - heavy cream is best


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