Sausage Gravy
- one tube (16 oz.) of breakfast sausage, regular or spicy Italian
- 1/3 cup of all purpose flour
- 3 cups of whole milk
- a tiny bit of salt, a lot of black pepper
- Over medium-high heat, using a large saucepan or an iron skillet, put all of the sausage in the pan and break it up into small pieces. Cook the meat.
- Once it is all brown, turn the stove top off. Sprinkle the flour over the meat and make sure it is all coated. Stir everything together. I always let the flour and meat sit there for a minute so the flour absorbs a little.
- Then turn the stove top back on, the heat can be raised a little. Cook for about 20-30 seconds then add the milk.
- Let it cook and stay close by, make sure you are stirring every so often. The gravy will start to simmer and thicken. This is when you can add the salt and pepper. I personally like to add a little bit of salt and a lot of black pepper.
- Once it is up to your desired thickness, it is done. Turn off the stove top and remove the pan. I like to pour it over biscuits or any kind of bread with a couple of over easy eggs and a hot cup of coffee. You're welcome.
