Eulene's Sausage Gravy

From our downtowner friend Peggy comes this fabulous sausage gravy recipe. The story unfolds that Eulene (Peggy's grandmother) ran a boarding house and probably prepared this recipe daily as a daily side. All you.  need to go with this is biscuits!  The gravy can be made as thick or this as you like and every bite is loaded with sausage. She obviously cooked for a lot of folks as many people did back in the day.  This recipe probably makes over a quart of gravy.  She obviously cooked for a lot of folks as many people did back in the day.  This recipe makes just over a quart of gravy depending on how thick you make it.  

The secret to the gravy is getting the roux right.  When you add the flour it sticks to the sausage, then adding the two milk makes it really thicken it up quickly.   

I will also add that it freezes well. A serving for two can easily be frozen in a 4oz "reditainer" or other freezer proof container. Thawing is easy by adding the gravy and a little water to a sauce pan on low and simmering, stirring occasionally. Add water to desired thickness, season with salt and pepper.