Sausage Gravy
It may not win any beauty contests, but white sausage gravy is glorious stuff. Ladled over <a href="https://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits">a homemade biscuit</a>, it is classic Southern breakfast fare that will sustain you well past lunchtime.
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
Directions
- 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.
- 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.
- 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.