Ingredients:

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

Instructions:

  1. Searing the Sausage: Place 1 lb breakfast sausage in a large, cold, heavy bottomed skillet and turn the heat to medium high. Note: Starting cold helps render more fat for the roux.
  2. Crumbling the Meat: Use a wooden spoon to crumble the meat into small pieces. Cook until the sausage is no longer pink and has developed a deep, mahogany colored crust.
  3. Retaining the Fat: Do not drain the rendered fat from the pan. This is the liquid gold that will combine with your flour.
  4. Crafting the Roux: Sprinkle 1/3 cup all purpose flour evenly over the browned sausage and fat. Stir constantly for 1–2 minutes until the flour forms a light golden paste and smells nutty.
  5. Tempering the Heat: Reduce the heat to medium. This prevents the milk from boiling over the second it hits the pan.
  6. Mastering the Milk Integration: Slowly pour in 4 cups whole milk, one cup at a time, whisking vigorously after each addition. until the mixture is smooth and no flour streaks remain.
  7. Simmering to Perfection: Simmer and whisk for 5–7 minutes until the gravy reaches a velvety consistency that coats the back of a spoon.
  8. Final Seasoning: Add 1/2 tsp kosher salt and 1.5 tsp coarsely ground black pepper.
  9. Finishing the Dish: Taste and adjust salt if needed, then serve immediately over split warm biscuits while the steam is still rising.