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Sausage Gravy

5 cups water
7 cups milk
1 pound pork sausage
1 1/2 cups flour
2 tablespoons salt
2 tablespoons pepper

Mix water and milk in a stock pot. Place on the stove to heat. Do
not boil! The sausage needs to be chopped. If you use links, put
them through a food chopper. If you use bulk, then chop and stir
while cooking. The sausage should be fried in a cast iron skillet.
When it is done, carefully strain and save the grease. Put the
cooked sausage in the milk and water mixture.

Put the grease back in the skillet over moderate heat. Stir in the
flour, salt and pepper to make your roux. Cook this mixture until
it will cling to the spoon and come off the skillet cleanly. When
the milk and water mixture is just under boiling, stir in the roux
quickly while turning off the heat to thicken the gravy. Serve over
biscuits or toast.

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