Classic Sausage Gravy
Savoury, creamy, peppery, and tremendously simple to make, Classic Sausage Gravy is soul-warming whether served over flaky, buttermilk biscuits or humble toast.
- 1 pound bulk pork breakfast sausage or links with the casings removed
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 1/2-2 teaspoons freshly ground black pepper
- 1 teaspoon dried sage or poultry seasoning
- 1/8 teaspoon grated nutmeg
Place a cast-iron or heavy-bottomed stainless steel skillet over medium high heat. Add the pork sausage and break up with a chop-and-stir or wooden spoon. Continue breaking up the sausage, cooking until the fat has rendered and the sausage has toasty brown bits interspersed through it. Lower the heat to medium low and sprinkle the flour evenly over it. Use a whisk or the spatula to stir it in to distribute evenly. Continue cooking and stirring for another 2 minutes.
Pour in half of the milk and whisk, scraping the bottom of the pan repeatedly, until smooth. Pour in the second half of the milk and whisk, still scraping the pan until you feel all the toasted bits stuck to the bottom have been released into the gravy. Whisk in the black pepper and dried sage or poultry seasoning. Raise the heat to medium and bring to a boil, whisking constantly. Drop the heat once again to low and simmer until thickened, about 2-3 minutes. Remove from the heat and garnish, if desired, with fresh parsley.