Ingredients:

  • 1 pound (454g) ground pork sausage, preferably breakfast sausage
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk (or 2% for a slightly lighter version)
  • 1 teaspoon (5ml) kosher salt, or to taste
  • 2-3 teaspoons (10-15ml) freshly ground black pepper, or to taste

Instructions:

  1. Crumble the sausage in a large skillet over medium heat. Cook, stirring occasionally, until browned and cooked through. Drain off any excess grease, leaving about 1-2 tablespoons in the pan.
  2. Sprinkle the flour evenly over the cooked sausage. Cook, stirring constantly, for 1-2 minutes until the flour is absorbed and lightly browned.
  3. Gradually pour in the milk, whisking constantly to prevent lumps from forming. Start with a small amount of milk, whisk until smooth, then add the rest.
  4. Bring the gravy to a gentle simmer, stirring occasionally. Reduce the heat to low and continue to simmer, stirring frequently, until the gravy has thickened to your desired consistency (about 5-10 minutes).
  5. Stir in the salt and black pepper. Taste and adjust seasonings as needed. Serve hot over biscuits, mashed potatoes, or your favorite breakfast side. Enjoy your sawmill gravy!