Ingredients:

  • 1 lb breakfast sausage, bulk/roll
  • 1/3 cup all-purpose flour
  • 1 tbsp unsalted butter
  • 3.5 cups whole milk
  • 1/2 tsp kosher salt
  • 1.5 tsp freshly cracked black pepper
  • 1 pinch cayenne pepper

Instructions:

  1. Place the sausage in a large heavy-bottomed skillet over medium-high heat. Break the meat into small crumbles with a spatula and cook until thoroughly browned with a mahogany crust. Do not drain the fat.
  2. Reduce the heat to medium. If the sausage was very lean, add 1 tablespoon of butter. Sprinkle the flour evenly over the sausage and rendered fat.
  3. Stir the flour and sausage constantly for 2–3 minutes to toast the starch, removing the raw flour taste and creating a golden roux.
  4. Slowly pour in 3 cups of the milk while whisking vigorously. Scrape the bottom of the pan to release the browned bits (fond).
  5. Continue cooking and stirring for 5–7 minutes until the gravy bubbles and thickens. Whisk in the remaining 1/2 cup of milk if a thinner consistency is desired.
  6. Season with salt, black pepper, and cayenne pepper. Serve immediately over split biscuits.