8 ounces bulk pork sausage in sage or hot seasonings
1 Tbl. flour
1 cup milk
Freshly ground black pepper

Brown sausage in a medium skillet.  Do not drain fat.  Add flour to pan and stir to make a roux.  Stir in milk and reduce heat to low.  Cook, stirring frequently until gravy is smooth and thick.

Serve hot over halved biscuits.

Makes 2 servings.

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