Sausage Milk Gravy (2 servings) 1 pound Jimmy Dean hot sausage 1/2 cup all-purpose flour 1 and 3/4 cup milk black pepper Over low heat, cook and crumble sausage until fully cooked (no more pink), but not browned. Sprinkle the flour over sausage. Stir flour into sausage and cook for several minutes over low heat. Add desired amount of milk (1/4 cup less for thick gravy or 1/4 cup more for thin gravy), stir briskly until gravy thickens. Add pepper to taste. Wonderful over biscuits or use instead of Hollandaise sauce to turn Eggs Benedict into County Benedict. Mr Breakfast would like to thank ShelnScott for this recipe. Recipe number 839. Submitted 3/27/2003.