Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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