Target: 6 × 4 inches · landscape

Sausage Gravy

25 min · 4 servings

Ingredients

□ 1 lb bulk breakfast sausage

□ 3 tbsp all-purpose flour

□ 3 cups whole milk

□ 1 1/2 tsp freshly ground black pepper

□ 1/2 tsp kosher salt

1. Brown sausage over medium heat, then leave about 3 tbsp rendered fat in the skillet.

2. Stir flour into the fat for 1 to 2 minutes. Whisk in milk gradually, smoothing the roux before each addition.

3. Simmer gently for 5 to 8 minutes until spoonable, then season with black pepper and salt.

4. Whisk out lumps over low heat. Thin with a splash of measured milk if the gravy gets too thick.

Cook’s note: Keep the simmer gentle; a hard boil can make the gravy tighten quickly.