I make sausage gravy all the time. I’ts always a little grainy from flour. I wanted to try making it brown like the Bob Evans restaurant gravy. I’m thinking use 1/2 the flour and 1/2 the milk and add a prepared brown gravy mixture from a packet. I’d hate to screw it up and I searched the web and all I got is standard white gravy recipes. Anyone out there know how to make it like the brown stuff? Could corn starch be substituted in some way for flour to make it more smooth and less grainy?