Sausage Gravy

• 1 lb. pork breakfast sausage
• ¼ c. cornstarch
• 4 c. milk
• ½ tsp. smoked paprika
• 2-4 tsp. black pepper, to taste

Break the sausage into pieces and add it in a single layer to a large, heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the cornstarch and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. Sprinkle in the smoked paprika and black pepper and continue cooking until very thick. Taste and adjust seasonings before serving with savory waffles or biscuits.

• Yields: 6 servings
• Preparation Time: 20 minutes