Serve this simple and satisfying Southern-style gravy over biscuits or use it as a topping for a plain omelet. Look for raw ground breakfast sausage as opposed to pre-cooked links or patties.
Ingredients
- 1/2 lb breakfast sausage
- 1 tablespoon vegetable oil
- 2 tablespoons all-purpose flour
- 2 cups milk, plus as needed
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
Directions
- Heat a large skillet over medium heat. Crumble the sausage into the pan and sauté, stirring frequently with a wooden spoon and breaking up the sausage as it cooks golden brown and thoroughly cooked, about 5 minutes. Transfer the sausage from the pan to a colander set in a bowl and let it drain.
- Add the vegetable oil and the flour to the same pan used to cook the sausage. Stir to blend and cook over medium heat, stirring well to scrape up any brown bits on the bottom of the pan. Continue to cook, stirring constantly, until the mixture is a pale golden brown, about 3 minutes.
- Add the milk, whisking constantly to remove any lumps. Simmer over low heat, stirring frequently, until the gravy is thickened, about 20 minutes. Taste the gravy and add salt and pepper to taste. If the gravy is too thick, thin it a little additional milk; use only enough to get a pourable consistency.
- Return the cooked sausage to the gravy. Adjust the seasoning with additional salt and pepper, if necessary.
