Step by step

Method

4 steps

1. 1

   Crumble 1 pound breakfast sausage (mild or hot) into a wide skillet over medium heat. Cook 8–10 minutes, breaking it up, until browned and cooked through with no pink. Don't drain all the fat — you want about 2–3 tablespoons left in the pan for the gravy (spoon off extras if it's swimming).

2. 2

   Sprinkle ¼ cup all-purpose flour over the sausage and fat. Stir constantly 1–2 minutes until the flour smells toasty and coats the meat — no raw flour pockets. Slowly whisk in 2–2½ cups milk (whole is best), a splash at a time at first so it doesn't clump.

3. 3

   Simmer, stirring often, 5–8 minutes until the gravy thickens enough to coat a spoon. Season hard with black pepper (¾–1 teaspoon) and salt to taste — country gravy should be peppery. Thin with a splash more milk if it gets pasty.

4. 4

   Serve over split biscuits, toast, fried chicken, or mashed potatoes. You want creamy, peppery sausage gravy clinging to biscuits — not greasy meat in thin white water or a floury paste.