Ingredients:

  • 1 lb ground chicken sausage (breakfast style)
  • 2 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1/2 cup low-sodium chicken broth
  • 1 tsp cracked black pepper
  • 1/2 tsp salt
  • 1/4 tsp garlic powder

Instructions:

  1. Place a cast-iron skillet over medium-high heat. Add the ground chicken sausage, crumbling the meat with a spatula. Cook until the sausage is deeply browned and the edges are crisp.
  2. Reduce heat to medium. Push the cooked sausage to the sides of the pan and add the butter to the center. Once melted, sprinkle the flour over the butter and sausage.
  3. Stir constantly for 2 minutes until the flour smells nutty and loses its raw scent, coating the meat in a golden paste.
  4. Slowly pour in the chicken broth while whisking vigorously to deglaze the pan.
  5. Gradually add the milk in a steady stream, whisking continuously. Simmer for 5–7 minutes, stirring occasionally, until the gravy thickens into a velvety consistency.
  6. Stir in the black pepper, salt, and garlic powder just before removing from heat.