Sausage Gravy and Old Fashioned Buttered Toast

Sausage Gravy and Old Fashioned Buttered Toast 1 lb. roll bulk pork sausage 2-3 tablespoons reserved grease from cooked sausage patties 2-3 tablespoons flour 2 tablespoons butter is sausage is lean 2-3 cups milk salt and pepper to taste 6 slices white bread 1/2 cup butter (or margarine), cut into pats In a large heavy gauge skillet or iron skillet, add sausage break up into small crumbles while cooking. Cook until the sausage is no longer pink and it is done. Remove crumbled sausage from skillet with a slotted spoon and drain on paper towel. Reduce heat to medium low. If the pork sausage is real lean and there is not at least 2 tablespoons of grease in the skillet add a tablespoon of butter at a time to reach 3 tablespoons of grease in the skillet before adding the flour. Add flour to reserved grease, stirring constantly with a wire whisk until well incorporated in grease and lightly brown. Add 2 cups milk and stir constantly with a wire whisk, simmering until gravy is thickened. If the gravy gets to thick add remaining milk to get the consistency you desire. Add crumbled sausage and stir in until well incorporated. Serve warm over biscuits or toast. To make the toast lay each slice of bread on a sheet pan. Cut pats of butter and place a pat in each corner of the bread. Toast under the broiler in the oven. Note: If gravy tends to thicken before serving, add milk and stir until it reaches the creamy consistency. Venison sausage maybe substituted for pork sausage.