Sausage Gravy

This is an old fashioned recipe.  I grew up in the South, where every thing was made from scratch.  A lot of food was prepared without a lot of effort.  Grandma love to make gravy and when times were good biscuits were served 2 or 3 times a day.  Grandma did not have a lot of refrigeration, I remember as a kid she had an ice box.  Grandpa would go every day to the local country store for a block of ice.  Grandma would use fresh milk, right from the cow when available, but kept canned milk on hand as an alternative.  Back then there several different brands:  Pet, Carnation, and others.  Carnation is still around today and I use it a lot.  For some things it's better.
Sausage Gravy

1 lb loose sausage--usually Jimmy Dean
2 tablespoons butter or olive oil
1/4 cup flour
1 quart milk--any can be used, canned milk is better
salt & pepper to taste

Saute sausage with butter or oil until no longer pink.  Add flour and mix well, coating all the sausage.  Add milk and stir until thickened.  If gravy becomes too thick add a little more milk.  Turn off burner and let sit.  If gravy cools to much reheat.

Many times I use regular milk (whole milk is best, but any can be used to conserve fat calories), and find that to make it the day before gives it more flavor.  However, if canned milk is used, gravy can be served right away.  When using canned milk, dilute with water.