- 1 lb. Breakfast Sausage (1)
- 2.5 Cups Whole Milk
- 4 tbsp Butter (2)
- 1/4 Cup Flour
- Red Pepper Flakes
- 1 tsp Chopped Fresh Sage (3)
- In a large pan cook the sausage until crispy on the outside and just done inside. Break up into preferred size of crumbles.
- Remove to a separate plate to rest. (4)
- You want 4 tbsp of fat left in the pan, gauge how much is left of the sausage grease and add your butter to match. (5)
- Melt the butter at med-low heat, then add the flour. Whisk to combine and keep whisking, cooking for 1-2 minutes until the flour barely bubbles but doesn’t begin taking on too much brown color. (6)
- Add milk a little at a time, whisking to combine well. Once fully combined turn heat to medium until milk comes to a boil.
- Reduce heat to low and continue to whisk. Add the cooked sausage, a pinch of red pepper flake to your liking, sage if using, and season with salt and pepper to taste.
- Once thickened, turn the heat off and serve over biscuits, toast, or just sit down with a spoon and eat straight from the pan. Enjoy!
- Use something out of the casing. I like having a little spice so I prefer ones with a bit of seasoning, but we’re adding red pepper flake and sage so you can go neutral here.
- The butter might not get all used, it depends on how much fat is left over after the sausage cooks. We want 4 tbsp total.
- Totally optional, and you could use ground, but it just gives it a little depth of flavor.
- You can put on a paper towel to drain, but this isn’t the dish to save a few calories. We’re going all out when making sausage gravy.
- If it’s easy you can fully drain the pan then add all butter. You can also drain into a measuring cup to see how much is left, then add back with butter. I like using the sausage drippings to really drive home the sausage flavor throughout the gravy.
- Sausage gravy typically is lighter in color so you’ll want to keep an eye on it here. We want all the flour to be hydrated with fat, and cook out a bit of the raw flour flavor, but we don’t want to add much color, if at all. Whisk often, low temp, keep an eye on it.
© Mitchell Schwartz 2021