Sausage Gravy
Ingredients
- 1 pound breakfast/pork sausage mild or spicy
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 teaspoon salt less if sausage is salty
- 1 teaspoon freshly ground black pepper
Instructions
- In a deep skillet over medium-high heat break up ground sausage into bite-sized pieces. Brown for approximately 10 minutes.
- Once pork sausage is no longer pink, reduce heat to medium.
- Sprinkle cooked sausage with flour. Stir well until sausage and fat absorbs all of the flour.
- Continue to cook flour/sausage mixture for about 5 minutes. Doing this makes sure that the flour gets completely cooked so that you won't have any raw flour taste.
- Pour about 1 cup of milk in pan. Stir well until combined.
- Slowly add the remainder of the milk. Whisking or stirring frequently until gravy begins to thicken. This may take up to 15 minutes.
- Once thick, take a taste. Then decide on how much salt and pepper to add.
- Sprinkle in salt and pepper and continue to cook and taste until the gravy is creamy and seasoned to your liking.
- If gravy is too thick, add some more milk, a couple tablespoons at a time until it reaches desired consistency.
- Serve over hot, fresh buttermilk biscuits.
Tried this recipe?Let us know how it was!