THE GREATEST SAUSAGE GRAVY EVER!

You all ready to be AMAZED
I have been making this recipe with minor adjustments depending on ingredients available for as long as I can remember.
Another thing about this recipe?
I usually never use measuring cups.
I always eyeball the ingredients.
Real simple and real easy.
Even Barbara can do this and impress her family.
Just remember medium heat browning meat.
Medium low for the liquids, adding little at a time.
Once you add the liquid you can no longer add flour.
So you want to make sure you don't add to much when thinning down.

INGREDIENTS:
1 LBS. GROUND SAUSAGE (Any brand works. I prefer sage but regular good.)
2 TBS. BACON GREASE (ATTENTION!!!!!!!!! MAGIC INGREDIENT!!!!!!)(COOK INTO MEAT 2 MINUTES)
1/4 C. FLOUR (Cooked into the meat for about 2 minutes)
2 ~ 3 C. MILK (Estimating) (Start with 1 1/2 cups then little as you go)
Let the dish cook a few minutes to thicken stirring frequently between splashes. Blending the milk with cream or half & half. Adds fat but also delicious flavor.
If combining cream or half & half with milk a pint is sufficient.

INTRO CLIP:
Bushwick Tarantella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1300003
Artist: http://incompetech.com/

BACKGROUND MUSIC:
Matt's Blues by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/

Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100165

Artist: http://incompetech.com/