- 1 pound ground pork sausage
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Start by placing the ground pork sausage in a skillet. Break it up and cook it over medium-high heat until it’s evenly browned. Once cooked, remove the sausage from the skillet, drain it, and set it aside for later.
Next, discard all but 4 tablespoons of fat from the skillet. If you don’t have enough fat, add in some butter to make it 4 tablespoons. A roux always has equal parts of fat and flour. Return the skillet to medium-low heat and add the flour. Using a whisk, stir vigorously until a roux forms, making sure to scrape the bottom of the skillet. Reduce the heat to low and let the roux cook for at least 5 minutes, stirring occasionally.
Now, it’s time to add the milk. Do this in a stream, whisking the whole time. After adding most of the milk, turn the heat up to medium and continue cooking, stirring constantly. Add the cooked and crumbled sausage into the gravy.
Bring the gravy to a boil and cook it for about a minute or until it reaches your desired thickness. If you prefer a thinner gravy, you can add more milk. Finally, add the salt and pepper.
Your Sausage Gravy is now ready to serve over warm biscuits or toast. If you have leftovers, you can store the gravy overnight in the refrigerator to enhance the flavor. Makes about 4 cups of gravy.