Ingredients:

  • 1 pound (454g) breakfast sausage (bulk, not links), ideally with sage
  • 1/4 cup (57g) unsalted butter, plus more for greasing if serving with bread
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk, warmed (low heat or microwave 30-60 seconds)
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • Optional: Pinch of red pepper flakes for a little kick

Instructions:

  1. Crumble the sausage in the skillet over medium heat. Cook, stirring occasionally, until browned and cooked through. Drain off any excess grease, leaving about 2 tablespoons in the skillet.
  2. Add the butter to the skillet with the sausage. Once melted, whisk in the flour and cook, stirring constantly, for 1-2 minutes until it forms a smooth paste (a roux). Be careful not to burn it! The roux should be a light golden color.
  3. Gradually pour in the warm milk, whisking constantly to prevent lumps. Start with a small amount of milk at a time, ensuring each addition is fully incorporated before adding more.
  4. Bring the gravy to a simmer, reduce the heat to low, and cook, stirring occasionally, until thickened to your desired consistency, about 5-10 minutes.
  5. Season with salt, pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed. Serve hot over biscuits, toast, or your favorite breakfast side.