Sausage Gravy

Name: Sausage Gravy
Total time: 25 min
Ingredients: 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

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Total: 25 minutes

Servings: 7

Cost: $3.39 /serving

Author : Sam Sifton

milk pork breakfast sausage wondra flour

Ingredients

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1 pound bulk pork breakfast sausage¼ cup all-purpose flour, or instant flour like Wondra1 teaspoon freshly ground black pepper, or to taste2½ cups whole milkSalt to tasteground sage to taste (optional)ground fennel to taste (optional)ground red pepper to taste

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.