Serves: 8
Total Calories: 322

1 pound game or pork sausage
1/3 cup flour
1 quart milk
salt, pepper and seasonings

Brown the sausage in your Dutch Oven until most of it is getting crispy. Add the flour and stir for 3-4 minutes until the grease is absorbed and the larger chunks of sausage covered with flour. Some folks like to make their gravy with seasoned flour. i.e. adding such things as paprika, season salt, garlic salt etc. to the flour before it’s added to the Dutch Oven. Have the Dutch Oven setting over only 6-8 briquets. Any more and you risk burning or scorching the gravy. Add the milk, a little at a time, stirring constantly. After adding milk, let the gravy bubble to gauge how thick it is. Continue to add milk and stir until the desired consistency is achieved. The two most important things to remember are to use just enough grease so all your flour is absorbed and to stir constantly.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces

Nutritional Facts:

Serves: 8
Total Calories: 322
Calories from Fat: 213

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Basco's Teriyaki Marinade
Basil/Garlic Butter
Beef Brisket Rub
Beer Batter
Begman's World Class Meat Marinade
Cache Basin Sheep Rub
Captian Bob's Tempura Beer Batter
Cee Dub's Grill Marinade
Cee Dub's Italian Red Sauce?
Cee Dub's Pepper Steak Marinade
Cornstarch Gravy
Dick's Hot Mustard
Easy Frying Pan Hollandaise
Garlic Butter
Grilled Chicken Marinade
Herb Butter
Home Made Cheese Sauce
Howard's Fish And Seafood Rub
Prime Rib Rub
Quick Camp White Sauce And Basic Brown Sauce With Variations
Quick Meat Marinade
Red Wine Marinade
Sausage Gravy
South Of The Border Rub
Southwest Marinade
Sweet & Sour Marinade
Texas Barbecued Brisket Rub
Tomato Mustard