Ingredients

• 1 lbs pork breakfast sausage
• 1/4 C all-purpose flour
• 2 - 2 1/2 C whole milk
• fresh cracked black pepper to taste

Directions

• Cook the sausage in a cast iron or heavy bottom large skillet. Once done cooking, DO NOT drain off the grease. Leave it in the pan and turn the heat down to low.
• Sprinkle the flour over the cooked sausage. Stir the flour into the sausage and grease, making a roux. Continue stirring for approximately 2 minutes until the flour is cooked.
• Slowly pour in half of the milk, stirring it into the roux and sausage. Turn the heat up to medium and pour the rest of the milk in, stirring to incorporate. Continue to stir until the gravy has thickened. Add in black pepper, taste to adjust salt if needed.
• Serve hot over warm biscuits or toast.

Notes

• 10-5-25 3/4 Recipe

Photos