Ingredients:

  • 1 pound (454g) breakfast sausage (bulk, not links)
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) milk (whole milk recommended for richness, but 2% will work)
  • 1/2 teaspoon black pepper, freshly ground recommended
  • 1/4 teaspoon salt, or to taste (taste it before adding a lot!)
  • Optional: Pinch of red pepper flakes for a little kick

Instructions:

  1. Crumble the sausage into the skillet over medium heat. Cook, stirring occasionally, until browned and cooked through.
  2. Sprinkle the flour evenly over the cooked sausage. Cook and stir for 1-2 minutes to create a roux, ensuring the flour is absorbed and lightly browned.
  3. Slowly pour in the milk, whisking constantly to prevent lumps. Start with a small amount and gradually increase as the gravy thickens.
  4. Bring the gravy to a simmer, stirring occasionally. Reduce heat to low and simmer for 5-7 minutes, or until the gravy reaches your desired consistency.
  5. Season with salt, pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed. Serve hot over biscuits.