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Ingredients
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Sausage and Base
Seasoning
Optional Finishes
Method
Sausage and Base
- 1
Brown the sausage
Place a 12-inch skillet or sauté pan over medium heat. Add the bulk pork sausage and break it up with a wooden spoon. Cook, stirring and pressing to crumble, until the meat is browned and no longer pink, about 6–8 minutes. Leave the rendered fat in the pan; if there is an excessive amount (more than 3 tablespoons), spoon off and discard some, leaving about 1–2 tablespoons of fat.
- 2
Add butter
Reduce heat to medium-low and add the unsalted butter to the pan with the browned sausage. Stir until the butter melts and combines with the fat, about 1 minute.
- 3
Make the roux
Sprinkle the all-purpose flour evenly over the sausage-fat mixture. Stir constantly with the spoon or a whisk for 1–2 minutes so the flour cooks but does not brown; this removes the raw flour taste and creates a blonde roux that will thicken the gravy.
- 4
Add milk gradually
Increase heat to medium. Slowly pour in about 1 cup of the whole milk while stirring vigorously to make a smooth mixture. Continue adding the remaining milk in 1-cup increments, stirring between additions. Bring the mixture to a gentle simmer; as it heats, it will begin to thicken, about 6–8 minutes after adding all the milk.
Seasoning
- 5
Season the gravy with 1 teaspoon kosher salt and 2 teaspoons freshly ground black pepper. Taste carefully (the sausage can be salty), then adjust salt and pepper to preference. If the gravy becomes too thick, whisk in 1–2 tablespoons of hot water or additional milk until it reaches the desired pourable consistency.
- 6
If you want a slight heat, stir in a 1/4 teaspoon pinch of ground cayenne now. Simmer the gravy gently for another 2–3 minutes so flavors meld, stirring occasionally to prevent sticking. Do not boil vigorously—maintain a gentle simmer.
Finish and Serve
- 7
- 8
