Ingredients:

  • 1/2 pound (225g) pork breakfast sausage, casings removed
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1/2 teaspoon (2.5ml) salt, or to taste
  • 1/4 teaspoon (1.2ml) ground black pepper, or to taste
  • 1/4 teaspoon (1.2ml) dried sage (optional)

Instructions:

  1. Crumble the sausage in a skillet over medium heat. Cook until browned, breaking it up with a spoon. Drain off any excess grease, leaving about 2 tablespoons in the skillet.
  2. Sprinkle the flour over the cooked sausage. Cook, stirring constantly, for about 1 minute to create a roux. It should be lightly browned but not burnt.
  3. Gradually whisk in the milk, a little at a time, ensuring no lumps form.
  4. Bring the mixture to a simmer, stirring occasionally. Reduce the heat to low and continue to simmer, stirring frequently, until the gravy thickens to your desired consistency (about 5-7 minutes).
  5. Stir in the salt, pepper, and sage (if using). Taste and adjust seasonings as needed. Serve hot. This is the best country gravy recipe!