Ingredients:

  • 1 lb breakfast sausage
  • 1/3 cup all-purpose flour
  • 4 cups whole milk
  • 1 tsp black pepper
  • 1/2 tsp kosher salt

Instructions:

  1. Place the 1 lb breakfast sausage in a cold 12 inch cast iron skillet. Note: Starting cold allows the fat to melt slowly before the meat sears.
  2. Turn the heat to medium high.
  3. Use a wooden spoon to crumble the meat into small, pebble sized pieces.
  4. Sauté the sausage until deeply browned and no pink remains.
  5. Sprinkle the 1/3 cup of flour evenly over the cooked sausage and fat. Note: Do not drain the fat; you need it to hydrate the flour.
  6. Stir the flour and sausage constantly for 2–3 minutes until it turns a light golden color.
  7. Gradually pour in the 4 cups of milk, one cup at a time.
  8. Whisk vigorously after each cup is added until the mixture is smooth and lump free.
  9. Reduce heat to medium low and simmer for 5–7 minutes.
  10. Stir occasionally until the gravy coats the back of a spoon.
  11. Season with 1 tsp black pepper and 1/2 tsp salt to taste.