Sausage Gravy

1 pound pork sausage, crumbled
1/2 cup flour
2 cups milk
2 cups water
1 teaspoon salt
1/2 teaspoon pepper, ground

Cook sausage in skillet. Once sausage is done, sprinkle flour over it and stir until sausage is
coated with flour. If there is excess oil left standing, gradually add more flour until you can no
longer see the sausage grease. Brown flour covered sausage.
Mix water and cream together in large bowl and pour over the flour coated sausage. Add salt and
pepper. Cook over medium heat stirring constantly, scraping bottom and sides of pan so gravy
does not stick. Add salt and pepper. Continue to cook until thickened. 6-8 servings . [By Janet Sue Terry]

Mushroom Gravy

Makes 4 servings

12 ounces button or cremini mushrooms
2 teaspoons olive oil
1/4 cup flour
1 1/2 cups vegetable broth, divided
1–2 tablespoons soy sauce (optional)
1 teaspoon Italian seasonings
salt, to taste
black pepper, to taste