- 2-4 slice
- breakfast sausage, cooked (grease reserved, see note)
- 1 1/2-2 Tbsp
- reserved sausage grease with brown bits (see note)
- 1/2 c
- all purpose flour
- 4 1/2 c
- milk, divided (1/2 cup & 4 cups)
- 1/2-1 tsp
- salt (to taste)
- 1/8-1/4 tsp
- ground black pepper (to taste)
How to Make SAUSAGE GRAVY
- 1In a large nonstick or well-seasoned cast iron skillet, add and melt sausage grease over low heat.
- 2Stir in flour and mash the grease into it (the flour will still be very dry.)
- 3Add 1/2 cup milk and stir well, mashing lumps until smooth (about 1-2 minutes.)
- 4Stirring, gradually add remaining 4 cups milk and stir until smooth.
- 5Add salt and pepper.
- 6Stirring constantly, increase heat to medium-high and bring to simmer-low boil.
- 7Reduce heat to medium-low and continue stirring, concentrating on the bottom of the skillet, until gravy is thickened to desired consistency (at least 1 1/2 to 3 minutes. If it begins to stick to the bottom, remove from heat and stir, scrape and blend; return to lower heat.)
- 8Crumble or tear cooked sausage into gravy, stir and taste for seasoning, adding more to taste.
- 10Keep pan covered with lid or foil to prevent a "skin" from forming on top.
- 11Refrigerate leftovers in an airtight container.
- 12NOTE: I usually cook a whole pound of sausage and use 2 or 3 pieces for the gravy. If you don't have the grease, you may use butter, bacon grease or lard.