sausage gravy

brown the pound of sausage in a large pan on medium-high heat (keep on 60%ish power the whole time), using meat smasher to get the pieces as small as possible
add ~two (small) spoons full of bacon grease (or cook 8-10 pieces of bacon in the pan before browning the sausage)
let grease get melted and fully incorporated and add ⅓ all-purpose flour, let it get fully brown and crispy (just a smidge longer than you think the first time)
add can of evaporated milk and let get fully incorporated
gradually, and in small chunks, add in the 2% milk (always somewhat depends how much milk i actually use, this part you can eyeball a little bit more but try to put more milk than you think you'll need because it thickens so much as it cools)
once it looks like plain gravy, add the seasonings. i truly have no idea how much of each (start with not enough and taste until it's right) but in terms of a percentage of the seasoning, the ratio would be 35% salt/black pepper, 20% cajun, and 10% white pepper
let cool full before freezing or eat whenever :)

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