Sausage Gravy

 

Ingredients:

• 1 pound bulk sausage (country original or sage variety)
• 1/3 cup all-purpose flour
• 3-4 cups whole milk (or 2% milk)
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon ground thyme
• 1/2-3/4 teaspoon black pepper

Instructions:

1. Brown the sausage in a large skillet over medium-high heat, crumbling it as it cooks.
2. Reduce the heat to medium-low and leave the grease in the skillet. (If you don't have much grease from the sausage, add 2 tablespoons of unsalted butter to the skillet.) Add the flour and stir to combine. Cook for 1-2 minutes.
3. Pour in the milk one cup at a time, stirring after each addition. Cook, stirring frequently, until the gravy thickens to your desired consistency.
4. Add the seasoned salt, ground thyme, and black pepper and stir to combine.

Chef Tips:

• Crumble the sausage as finely as you like or leave it in larger pieces. It's up to you.
• This recipe has been tested with whole milk and 2% milk. Both will work well, but we prefer using whole milk. Other milk types and non-dairy milks have not been tested.
• Make sure to cook the sausage and flour mixture for at least 1-2 minutes. This ensures that your gravy won't taste like flour.

Enjoy!