Sausage Gravy

Sausage Gravy

from cooking.nytimes.com

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. 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. 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. 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.