Ingredients:

  • 1 pound (454g) ground pork sausage, preferably breakfast sausage (like Jimmy Dean)
  • ¼ cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • ½ teaspoon (2.5ml) salt, or to taste
  • 1 teaspoon (5ml) freshly ground black pepper, or more to taste
  • Optional: Pinch of cayenne pepper for a little kick
  • Optional: 2 tablespoons (30ml) heavy cream for extra richness

Instructions:

  1. Crumble the sausage in the skillet over medium-high heat. Cook, stirring occasionally, until the sausage is cooked through and nicely browned. Drain off any excess grease, leaving about 2 tablespoons of flavorful fat in the pan.
  2. Reduce the heat to medium. Sprinkle the flour over the browned sausage in the skillet. Cook, stirring constantly with a whisk, for 1-2 minutes. This is your roux, and we want it to toast lightly but not burn.
  3. Gradually pour in the milk, whisking constantly to prevent lumps. Continue whisking until the mixture is smooth.
  4. Bring the gravy to a simmer over medium heat, stirring frequently. Reduce the heat to low and continue simmering, stirring occasionally, until the gravy has thickened to your desired consistency. This usually takes about 5-10 minutes. It should coat the back of a spoon nicely.
  5. Stir in the salt and pepper. Taste and adjust seasonings as needed. If using, stir in the cayenne pepper and heavy cream. Serve hot over biscuits, mashed potatoes, or even fried chicken (for the truly decadent!).