Ingredients:

  • 1 pound (454g) pork sausage, breakfast style (bulk or removed from casings)
  • ¼ cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1 teaspoon salt, or to taste
  • 1 teaspoon black pepper, freshly ground, or to taste
  • Optional: ¼ teaspoon red pepper flakes (for a bit of heat)

Instructions:

  1. Crumble the sausage into a large skillet over medium heat. Cook, stirring occasionally, until browned and cooked through. Drain off any excess grease, leaving about 2 tablespoons in the skillet.
  2. Sprinkle the flour evenly over the cooked sausage in the skillet. Cook, stirring constantly with a whisk, for 1-2 minutes until the flour is incorporated and lightly golden. This is crucial for thickening without lumps!
  3. Gradually whisk in the milk, starting with a small amount to create a smooth paste, then adding the remaining milk in a steady stream. Continue whisking constantly to prevent lumps.
  4. Bring the gravy to a simmer over medium heat. Reduce the heat to low and continue to simmer, stirring occasionally, until the gravy thickens to your desired consistency (about 5-10 minutes).
  5. Season the gravy with salt, pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed. Serve hot over biscuits, toast, or your favorite breakfast accompaniment.