1 lb country sausage
2 cups peeled, seeded and chopped tomatoes
¼ cup plain flour
4 cups milk
salt and pepper to taste
In a heavy skillet, fry sausage breaking it up as it fries. When no color remains, add tomatoes and cook about 5 minutes or until tomatoes start to break up. Stir in flour until no lumps remain. Add milk stirring constantly until it comes to a boil and the gravy thickens. Serve with biscuits or squares of cornbread.