From: Richard Lones McColl Date: Mon, 4 Jul 1994 02:14:36 GMT In a heavy skillet, preferably iron, brown sausage over medium heat. When sausage is browned, remove from skillet, reserving drippings. You need at least 4 Tablespoons drippings; if theres not enough, melt butter to make the difference. Sprinkle flour over drippings. Heat and stir until brown and fully mixed. Gradually add milk, and heat until thick and bubbly. Return sausage to skillet; continue heating until warm. Season with salt & pepper to taste. We often seasoned it with sage as well. Serve over biscuits. Makes approx. 2.5-3 cups. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from G Internet, G Internet.