Sausage Gravy for Biscuits

1/4 cup sausage drippings
1/4 cup all-purpose flour
1 1/2 to 3 cups milk
1/2 teaspoon salt
Black pepper
1/2 cup finely crumbled cooked sausage

Pour off all but the 1/4 cup drippings from skillet in which sausage was cooked.  Whisk in flour and cook 1 minute or until roux begins to brown, stirring constantly.  Gradually stir in milk, whisking constantly and continue to stir and cook until thickened and bubbly.  Stir in salt and pepper to taste; add crumbled sausage and serve hot.  Makes 2 1/4 cups gravy.

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