Ingredients:

  • 1 pound (454g) ground pork sausage, preferably breakfast sausage
  • ¼ cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • ½ teaspoon (2.5ml) salt, or to taste
  • ¼ teaspoon (1.25ml) black pepper, freshly ground, or to taste
  • Pinch of red pepper flakes (optional, for a little kick)
  • 6 homemade or store-bought biscuits, split (optional)

Instructions:

  1. Crumble and cook the sausage in a large skillet over medium heat until browned and cooked through. Drain off any excess grease, leaving about 2 tablespoons in the pan.
  2. Sprinkle the flour over the cooked sausage in the skillet. Cook, stirring constantly, for 1-2 minutes, until the flour is lightly browned.
  3. Gradually whisk in the milk, ensuring no lumps form. Start with a small amount of milk, whisking until smooth, then add the rest.
  4. Bring the gravy to a simmer, stirring constantly, until it thickens to your desired consistency. This usually takes about 5-7 minutes.
  5. Season with salt, pepper, and red pepper flakes (if using). Taste and adjust seasoning as needed.
  6. Ladle the sausage gravy generously over warm, split biscuits. Serve immediately.