Ingredients

The following ingredients have 7 Servings
  • 1 pound bulk pork breakfast sausage
  • ¼ cup all-purpose flour, or instant flour like Wondra
  • 1 teaspoon freshly ground black pepper, or to taste
  • 2½ cups whole milk
  • Salt to taste
  • ground sage to taste (optional)
  • ground fennel to taste (optional)
  • ground red pepper to taste

Instruction

  • Set a large, heavy-bottomed skillet over medium heat and cook the sausage, breaking it up with a wooden spoon, until it is loose and no longer pink, approximately 10 minutes. Taste sausage and adjust seasonings — you may wish to add sage and fennel aggressively.
  • Sprinkle the flour and pepper over the sausage and cook, stirring constantly, until the flour has been absorbed by the fat and has gathered its flavors close, approximately 2 to 5 minutes.
  • Slowly stir in the milk and cook at a bare simmer until the gravy gets thick and the roux covers the back of a spoon. If it is too thick for your liking add more milk and stir. Check seasonings and serve over split or roughly crumbled biscuits.