Ingredients:

  • 1 lb bulk pork breakfast sausage
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 tsp coarse ground black pepper
  • 1/2 tsp kosher salt

Instructions:

  1. Place the sausage in the skillet over medium-high heat. Break the meat apart with a spoon and cook until the edges are mahogany-colored and crispy. Do not drain the fat.
  2. Reduce heat to medium. Sprinkle the flour evenly over the cooked sausage. Stir constantly for 1–2 minutes until the flour is completely absorbed and smells slightly nutty.
  3. Slowly pour in the milk, one cup at a time, whisking vigorously between additions. Continue to simmer and stir for 5–7 minutes until the sauce thickens and achieves a velvety, coating consistency.
  4. Stir in the black pepper and salt. Taste the gravy; if it's too thick, add an extra splash of milk. Remove from heat immediately once it reaches your desired thickness.