\recipe{Sausage Gravy}[This gravy will thicken as it sits, so it's best served immediately. If it starts to get thick, stirring in some additional milk will help. ]
\serves{6}
\preptime{\cutext{15}{min}}
\cooktime{\cutext{20}{min}}

\begin{step}   %  TL=teaspoon, EL=Tablespoon
	\cutext{1}{lb} ground pork breakfast sausage
   \vspace{0.75em}
\method
   In a large skillet over medium-high heat, crumble and brown the sausage. Don't just cook it, but actually allow it to brown some. It adds flavor. Do not drain the grease away.
\end{step}

\begin{step}
	\cutext{1/4}{cup} AP flour
\method
   Sprinkle the flour over the sausage and stir. Cook for 2 to 3 minutes, stirring constantly. 
\end{step}

\begin{step}
   \cutext{2--2_1/2}{cup} milk
   \SnP
\method
   Gradually add the milk, stirring well after each addition. Reduce to a simmer and allow the gravy to thicken, stirring frequently. For thicker gravy, add about 2 cups total. For thinner gravy, add more milk. Add salt and lots of black pepper to taste. Serve immediately.
\end{step}

{\tiny Source: \href{https://southernbite.com/sausage-gravy/}{southernbite.com/sausage-gravy/}}