Ingredients
Equipment
Method
- In a large skillet over medium-high heat, brown the sausage, breaking it apart with a spatula into crumbles as it cooks, until no pink remains (about 7-8 minutes).
- Sprinkle flour evenly over the cooked sausage and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly pour in the milk while stirring constantly to prevent lumps from forming. Scrape up any browned bits from the bottom of the pan.
- Reduce heat to medium and continue stirring as the gravy thickens, about 5-8 minutes, until it reaches a velvety consistency.
- Season with salt, black pepper, and red pepper flakes (if using). Adjust thickness with additional milk if needed.
Notes
Use good-quality pork breakfast sausage with decent fat content for best results. While you can use lower-fat milk, whole milk creates the best silky texture. The gravy can be made dairy-free using unsweetened almond milk, or gluten-free by substituting the flour with half the amount of rice flour or cornstarch. Store leftovers in an airtight container in the refrigerator for up to 3 days.