Easy, quick and good! As one who grew up in the South, I understand that a good sausage gravy is easy to make and the simpler the recipe the better! I didn't need to use the entire measure of flour ... had a bit more than a T left in the measuring cup.(Adding flour after adding the milk is not a good idea ... the flour tends to taste 'raw'. It's better to cook the flour with the sausage for a minute or two, and then add milk as needed to get the right consistancy -I stuck with the 2 cups and it was fine.) Using the full pound of meat makes a very 'meaty' gravy - fine for me, as I was making this as a stick-to-your-ribs breakfast for my kids before school. (Otherwise, I would use less meat or use the full measure of flour and use 3 cups of milk). Used BE sausage today, but I prefer using 'sage flavored' sausage.
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