Ingredients
Scale
- 1 lb ground pork breakfast sausage (mild or spicy)
- 1/4 cup all-purpose flour
- 3 cups whole milk (room temperature preferred)
- 1/2 teaspoon salt (adjust to taste)
- 1 teaspoon coarsely ground black pepper
- 1 tablespoon unsalted butter (optional, for extra richness)
Instructions
- Step 1: Brown the Sausage. Place a large skillet over medium-high heat. Add the ground sausage to the pan and break it apart with a wooden spoon or spatula. Cook until the sausage is browned and no longer pink. Do not drain the fat from the pan, as this is essential for the flavor and the roux.
- Step 2: Create the Roux. If there isn’t much fat left in the pan, you can add a tablespoon of butter. Sprinkle the flour evenly over the cooked sausage. Stir constantly for 1 to 2 minutes to cook the raw flour taste out. The flour should coat the sausage and soak up the fat.
- Step 3: Incorporate the Milk. Turn the heat down to medium. Slowly pour in the milk about half a cup at a time, whisking or stirring constantly to prevent lumps from forming. Continue adding the milk until it is all incorporated and the mixture is smooth.
- Step 4: Simmer and Season. Continue to cook the gravy, stirring frequently, until it begins to simmer and thicken. This usually takes about 5 to 7 minutes. Once it reaches your desired thickness, stir in the salt and plenty of black pepper. Taste and adjust the seasoning as needed.
- Cook Time: 20 minutes
- Diet: Gluten-Free (option mentioned), Vegetarian (option mentioned)