INGREDIENTS
- 1 lb. ground pork sausage (see notes)
- ⅛ teaspoon red pepper flakes
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- Kosher salt
- Fresh ground black pepper
INSTRUCTIONS
- Brown the pork sausage in a large skillet over medium-high heat breaking it up as it browns. Reduce the heat to medium-low and add the crushed red pepper and butter. Let the butter melt in the skillet with the browned sausage.
- Sprinkle in half the flour, stirring and cooking until the fat absorbs the flour. Add the other half of the flour and stir and cook until it is absorbed.
- Slowly stir in the milk and whisk over medium-low heat. Cook the gravy for about 10 minutes or until thickened. Season with kosher salt and fresh ground black pepper to taste. For best results, serve promptly.
NOTES
- I like to use an all-natural breakfast sausage with this recipe, like Jimmy Dean All Natural or Bob Evans Naturally.
- Do not drain the fat away. You need it to absorb the flour. Besides that, it is full of flavor.
- Keep it simple. Sausage gravy tastes best with minimal ingredients and effort. Sometimes recipes work out that way!
- If the gravy becomes too thick, add a couple of tablespoons of milk at a time until you reach your desired consistency.
- Sausage is naturally salty, so taste the gravy before adding any salt. However, I always enjoy a generous amount of fresh ground black pepper.
- Store the gravy in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
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