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Originally Posted by JOhn
Anyone else have this problem or any suggestions?
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I had the same problem with country gravy for a spell...
Here you go...
While cooking your bacon or sausage take two tablespoons of flour and mix with about a cup and a half to two cups of milk. Whisk this with some salt and pepper and let sit while you finish cooking (this will help to avoid lumps).
Take the pan from your cooked bacon or sausage (leaving those crispy bits on the bottom) and add a tablespoon of butter...heat. Add your mix and stir on medium heat until it thickens...salt and pepper to taste and if it gets to thick you can always add more milk...
