Ingredients:

  • 1 lb Bulk Breakfast Sausage (mild or hot)
  • 3 Tbsp All-Purpose Flour
  • 1 Tbsp Unsalted Butter (if needed)
  • 1/2 tsp Kosher Salt
  • 5 tsp Freshly Cracked Black Pepper
  • Pinch Ground Nutmeg or Cayenne Pepper (optional)
  • 3 cups Whole Milk (full-fat, chilled)

Instructions:

  1. Crumble the sausage in a cold skillet and cook over medium-high heat for 8–10 minutes until fully browned. Transfer the sausage pieces to a bowl using a slotted spoon, leaving 3 tablespoons (45 ml) of rendered fat in the skillet. If needed, add butter to reach 3 tablespoons of fat.
  2. Reduce the heat to medium-low. Sprinkle the 3 tablespoons of flour directly into the hot fat and whisk continuously for 1–2 minutes until a thick paste forms and smells faintly nutty (a white roux).
  3. Pour the chilled milk into the roux all at once. Whisk vigorously and constantly to combine the milk and roux paste thoroughly, dissolving all lumps.
  4. Increase the heat to medium and bring the gravy to a gentle simmer, stirring frequently. Do not boil vigorously.
  5. Reduce heat to low and cook, uncovered, for 5–8 minutes, stirring occasionally, until the gravy has thickened sufficiently to coat the back of a spoon.
  6. Stir the reserved cooked sausage pieces back into the gravy. Add the black pepper, salt, and optional nutmeg/cayenne. Taste and adjust seasoning. Serve immediately while hot, typically over flaky biscuits.