Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb SAUSAGE 3 c MILK
1 x OIL 1 x SALT AND PEPPER TO TASTE
1/2 c FLOUR

SHAPE THE SAUSAGE INTO PATTIES, 1/2 INCH THICK. COOK OVER MEDIUM HEAT
UNTIL DONE. REMOVE THE SAUSAGE FROM THE SKILLET AND SET ASIDE. DRAIN OFF
THE DRIPPINGS AND ADD ENOUGH OIL TO MAKE 1/2 CUP. RETURN DRIPPINGS TO
SKILLET AND COOK FOR 3 MINUTES OR UNTIL BROWNED. ADD MILK AND SEASON WITH
SALT AND PEPPER. COOK UNTIL BUBBLY, STIRRING TO PREVENT LUMPS. COOK,
STIRRING, 1 MINUTE MORE. CRUMBLE IN ONE OR TWO COOKED PATTIES.

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