Ingredients:

  • 1 lb bulk breakfast pork sausage
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions:

  1. Place the bulk breakfast sausage in a large skillet over medium-high heat. Break up the sausage with a spoon and cook until browned, ensuring no pink remains, typically about 7 to 8 minutes.
  2. Drain the rendered fat, reserving 1/4 cup of the grease in the skillet. If necessary (if the sausage was very lean), supplement with butter or lard to ensure 1/4 cup of fat remains. Set the cooked sausage aside.
  3. Reduce heat to medium-low. Whisk the all-purpose flour into the reserved fat until fully incorporated, creating a smooth roux. Cook the roux for 1 to 2 minutes, stirring constantly, to remove the raw flour taste.
  4. Slowly pour the whole milk into the roux while vigorously whisking. Continue to whisk constantly to prevent lumps from forming and incorporate the liquid thoroughly.
  5. Bring the gravy mixture to a gentle simmer, stirring until it thickens sufficiently (about 3 minutes). The gravy should coat the back of a spoon.
  6. Stir the cooked sausage back into the gravy. Season with 1 teaspoon of black pepper and 1/2 teaspoon of salt. Taste and adjust seasonings as needed. Serve immediately over hot biscuits.