Sausage Gravy-Large Batch
2 pounds pork sausage (browned)
1 gallon milk
3 and 1/2 cups flour
6 teaspoons salt
4 teaspoons Seasoning black pepper
In a large skillet brown pork sausage, breaking into small pieces as it browns.
In a large pot add milk, flour, salt and black pepper; stir until completely dissolved. Add browned sausage and cook over medium high temperature until gravy is thickness desired. NOTE: Constant stirring is required as gravy is cooked and thickened.