There was a post the other day about biscuits and gravy. This is the sausage gravy I make for my cre...

There was a post the other day about biscuits and gravy. This is the sausage gravy I make for my crew (8 man station) at the firehouse when our shift falls on a Sunday. All I do is cook one part regular pork sausage and one part hot pork sausage. I use whichever name brand is on sale. Once the sausage is cooked thoroughly, I coat it with flour. Once even coated, I add whole milk until it appears to be a good ratio of milk to sausage. Then I just heat it low and slow, stirring occasionally. It thickens over time. The pot you see here has 4 pounds of sausage.
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