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2 Tbsp. flour or more (depends
on how much you want to
1 lb. sausage (in patties)*

Cook sausage until well done in moderately hot skillet.
Drain. Use about 1/2 of the grease in skillet to make gravy.
Add flour to grease and brown, stirring constantly. Add about
1 1/2 cups milk and enough water to make gravy as thin as you
like. Break up about 4 of the cooked sausage patties and
crumble into the gravy. Salt and pepper to taste. Serve over
hot biscuits.
This gravy gets its name from the sawmill camps that
were in the Smoky Mountain area years ago.
*You may substitute bacon for sausage.

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