Ingredients:

  • 1 pound (450g) breakfast sausage, preferably sage-flavored
  • ¼ cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • ½ teaspoon (2.5ml) black pepper, freshly ground
  • ¼ teaspoon (1.25ml) salt, or to taste
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Crumble the sausage into a large skillet over medium heat. Cook, stirring occasionally, until browned and no longer pink. Drain off any excess grease, leaving about 2 tablespoons in the pan.
  2. Sprinkle the flour over the cooked sausage. Cook, stirring constantly, for about 1 minute. This creates a roux that will thicken the gravy.
  3. Gradually pour in the milk, whisking constantly to prevent lumps from forming.
  4. Bring the gravy to a simmer, stirring frequently. Reduce the heat to low and continue to simmer for about 5-7 minutes, or until the gravy has thickened to your desired consistency.
  5. Stir in the black pepper, salt (start with ¼ teaspoon and adjust to taste), and red pepper flakes (if using). Serve hot over biscuits or your favorite base.