My recipe, if you want to even call it that, takes a lb. of Sage Sausage.. I brown and crumble it till it’s done.. Then I sprinkle 2,3 or 4 tablespoons? of flour over it (never measured, just put a real thin covering over the top of all the meat). While still on the heat I keep mixing it till I don’t see the flour anymore. Then comes almost half gallon of milk (never measured, just poured). In go the spices before it starts to get hot… These include salt, pepper, poultry seasoning and paprika.. The salt and pepper balance seems to be the key for the best flavor. Now for the next 30 or so minutes I sit there and stir, and stir, and stir until it gets to the thickness I’m looking for..
(It comes out white with specs of the pepper, poultry seasoning and paprika showing).