Ingredients
- 1 teaspoon vegetable oil
- 1 pound (450g) pork sausage, bulk
- 1/4 cup all-purpose flour (30g), plus 1 to 2 tablespoons if needed
- 2 1/2 cups (600ml) milk
- 1/4 teaspoon salt
- 1 teaspoon ground black pepper
- Dash of cayenne pepper
- Fresh thyme leaves or other herbs
- Seasoned salt
Instructions
Prepare Sausage: Heat a large skillet over medium heat. Add vegetable oil and spread it around the skillet using a paper towel to coat evenly. Pinch off clumps of sausage and add them to the skillet in a single layer. Cook undisturbed until the sausage is well browned and slightly crispy on the bottom.
Cook Sausage: Using a spatula, flip the sausage in large sections. Break up clumps with a wooden spoon or stiff spatula, leaving some chunks. Continue cooking until the sausage is no longer pink.
Add Flour: Sprinkle 1/4 cup of flour over the sausage and stir to coat evenly. Cook, stirring constantly, until the flour browns and develops a nutty aroma, about 5-8 minutes. If the sausage was very fatty, add 1 to 2 tablespoons of additional flour if needed to absorb excess grease.
Add Milk: Slowly pour in half of the milk, stirring constantly until it begins to thicken and incorporating any browned bits from the bottom of the pan. Add the remaining milk and reduce the heat to medium-low. Simmer gently, stirring frequently, until the gravy is thickened to your liking.
Season and Serve: Season with salt, black pepper, and any additional herbs or spices as desired. Serve immediately over biscuits, toast, potatoes, or hash browns.
Recipe Notes
- Use your preferred type of bulk pork sausage such as original, hot, or sage.
- The gravy will continue to thicken as it sits. Add more milk to thin it out to your desired consistency.
- Store leftover gravy in the refrigerator. Reheat gently in the microwave, adding a bit of milk to thin it if needed before serving.
Enjoy this comforting sausage gravy on your favorite breakfast dishes!
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