Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

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Recipes

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• Recipe archive

Makes 1/2 gallon and serves 10

8 oz. all-purpose flour (dry weight)

12 tsp. white pepper

1 tsp. salt

1 lb. sausage

4-5 Tbsp. shortening

7 cups water

6 oz. evaporated milk

First, mix all dry ingredients and set aside.

In an iron skillet, melt the shortening. Then add sausage, crumble and cook over medium heat until done. Do not drain grease.

Add dry mixture to the sausage and continue stirring until smooth. Continue to cook the gravy, stirring constantly, until it takes on a chestnut-brown color.

Add water and evaporated milk. Cook, stirring, until smooth and gravy boils. Ladle over biscuits.

— The Roanoker Restaurant