Mom
1 lb. raw sausage
1/3 C. flour
1 C. cold water
2 C. milk
Salt and pepper to taste
Break up the sausage into small pieces before browning. Browning will take quite a while to accomplish. Drain, retaining about 1/3 C. fat from the skillet. (Put the cooked sausage into a bowl.) If there isn’t enough, use olive or Canola to make enough. Let it get hot in the skillet.
Sprinkle the flour over the fat to create a roux. Gradually add the water, stirring constantly.
Stir in the milk and season with salt and pepper. Bring to a boil, stirring frequently. Return sausage to the skillet and reheat.
Serve over hot biscuits.