Ingredients:

  • 1 lb bulk pork breakfast sausage
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1 tsp coarse ground black pepper
  • 1/2 tsp salt
  • 1/4 tsp rubbed sage

Instructions:

  1. Place the bulk sausage in the skillet over medium high heat.
  2. Break the meat apart with a wooden spoon, cooking until the sausage is deeply browned and the edges are crispy. Note: Do not drain the fat.
  3. Reduce heat to medium.
  4. Sprinkle the flour evenly over the browned sausage.
  5. Stir constantly for 2 minutes until the flour absorbs all the rendered fat and coats the meat.
  6. Slowly pour in the milk, about 1/2 cup at a time.
  7. Use a whisk to vigorously stir the milk into the mixture, waiting until the milk is fully absorbed and smooth before adding the next splash.
  8. Add the black pepper, salt, and rubbed sage.
  9. Simmer on low medium heat, stirring frequently, for 5-7 minutes until the gravy reaches a velvety consistency and coats the back of a spoon.