Milk Gravy

1. Cook up some sausage or hamburger and use the drippings OR, melt butter and add flour to make a rue. 

2. Slowly add milk while whisking mixture. Add enough milk to the viscosity of the gravy you desire.  Some lumps are acceptable. 

3. Add in crumbled pre-cooked sausage or hamburger (optional, sort of…)

4. Season to taste with salt and pepper. Can also use granulated bouillon flavoring or favorite seasoned flavoring.

This gravy is especially good when you use meat drippings, like hamburger, sausage, or steak renderings.  Make the gravy in the same pan that you fried the meat and use the meat fat instead of butter and whisk the small pieces of meat scrapings that are on the bottom of the pan into the gravy. That will make the BEST gravy!

Serve over biscuits or mashed potatoes. It is especially good when poured over a bowl of rice.