Sausage Gravy

Heat a sauté pan over medium heat and add the sausage, breaking it up with the back of a spoon. Sauté until golden brown and cooked through. With a slotted spoon, transfer the sausage to a bowl, leaving the fat in the sauté pan.

Whisk in the flour and cook for about 2 minutes to cook out the raw starchy taste.

Slowly pour the milk into the roux while whisking continually. Cook at a gentle boil for about 5 minutes or until thickened, stirring frequently.

Return the sausage to the pan, and stir in the parsley. Season with salt and pepper to taste. This gravy may be prepared a day or two in advance and reheated.