Sausage Gravy

For a hearty breakfast on a crisp morning, it's hard to beat a good sausage gravy. You can vary the taste by your choice of pork sausage. I prefer medium or hot styles.

INGREDIENTS

1 lb. pork sausage
4 T flour
1/4 tsp. white pepper
1/4 tsp. salt
1/4 tsp. tarragon
2 cups milk
Salt to taste

PROCEDURE

In a heavy frying pan or skillet cook the sausage and break it into small pieces. Use a slotted spoon to remove the sausage from the pan once it is cooked. Leave the fat from the sausage in the pan. There should be about 4 tablespoons fat, but this will depend upon the sausage. If there is too much fat, spoon some out. If not enough, add some margarine or butter. Put the flour, salt, tarragon and white pepper in the pan over low heat and blend until it is smooth and begins to bubble. Do not brown the flour. Add the milk all at once and cook until it bubbles and thickens. Return the sausage to the pan and stir into the sauce. Serve on toast or baking powder biscuits.

NOTE

This recipe serves four adults or two adults and one teenaged boy. Adding a dash or two of Tabasco sauce will provide a little extra flavor. Sausage gravy is a good choice for brunch as well. It goes well with scrambled eggs and fresh fruit for a brunch buffet.