1 lb Good quality bulk sausage
(Bob Evans if possible)
1/4 c  Finely minced onion
(optional)
6 tb Flour
1 qt Milk
Salt & pepper, to taste)
Tabasco, optional

If using onion, saute in a small amount of vegetable oil or bacon fat
in a deep skillet until translucent. (I dont always add the onion
when Im feeling lazy. Its still very good without it.) Add sausage
& brown, breaking up into small bits. When browned, sprinkle flour
over & stir until flour is browned. (If necessary, add extra fat or
oil – approx. 2-4 Tbls. – before adding flour. There should be
approximately 4-5 Tbls. fat.) This will be a fairly dry roux so be
careful not to let it scorch. When flour has colored slightly add
cold milk. (I always add cold milk rather that hot as many recipes,
including this one, originally – recommend. I have found that when
hot milk is added the flour begins to thicken the gravy much sooner &
it will tend to lump if you are not quick to stir it. With cold milk
the flour has time to dissolve into the milk & be evenly distributed
before it starts to thicken & you have time to get it well mixed. I
never get lumps this way.) Continue cooking gravy over med-high heat
until it starts to thicken. Reduce heat to low & continue cooking,
stirring frequently, until gravy is very thick.