Sausage Buttermilk Gravy

Directions

1. Fry sausage in the tbsp. of oil until done.
2. Remove meat from pan drippings, leaving as much of the drippings in the frying pan as possible.
3. Drain meat on a paper towel covered plate.
4. Gauge/measure the amount of drippings remaining.
5. You want a 1 to 1 ratio between the oil and flour.
6. If you have ½ cup of drippings, you will need ½ cup of flour. You can add more vegetable oil to the pan drippings if you need to make a larger batch of gravy.
7. Just match your flour amount to the amount of oil you use.
8. Heat pan drippings until bubbly.
9. Slowly stir flour into the oil until all of the oil is absorbed.
10. Continue to stir (never stop during this process) and allow the flour mixture to lightly cook.
11. Once it begins to brown, slowly pour small amounts of the buttermilk (or milk) into the pan while rapidly stirring.
12. The oil/flour mixture will puff up.
13. Just keep stirring and adding milk until the gravy is the consistency you desire and all the lumps are gone.
14. At this point reduce the heat to warm.
15. If you need additional milk to thin add it.
16. You can also add a little water if you are out of milk at this point.
17. JUST KEEP STIRRING THROUGHOUT THE PROCESS!
18. Add the sausage back to the pan and stir to incorporate.
19. Taste the mixture and then add salt and pepper as needed