Cook Sausage: In a large skillet or cast-iron pan over medium heat, cook the sausage, crumbling it with a spoon, until browned and cooked through.
Make the Roux: Use a slotted spoon to transfer the cooked sausage to a plate, leaving the drippings in the skillet. You should have about ¼ cup of fat. If short, add butter. Sprinkle the ¼ cup of flour over the fat and whisk constantly for 1-2 minutes to form a paste and cook off the raw flour taste. 💡 Pro-Tip: This 1:1 fat-to-flour roux is the foundation of a perfectly thickened gravy.
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Create the Gravy: Gradually pour in 3 cups of cold milk while whisking continuously. 💡 Pro-Tip: Using cold milk prevents lumps by slowing the starch gelatinization.
Simmer and Thicken: Bring the gravy to a gentle simmer. Cook, stirring frequently, for 5-10 minutes until it thickens enough to coat the back of a spoon. If it becomes too thick, thin it with the remaining milk.
Finish and Season: Stir the cooked sausage back into the gravy. Season generously with black pepper, salt, and optional cayenne. Taste and adjust seasoning.
To Serve
Split warm biscuits in half and place them on plates. Generously ladle the hot sausage gravy over the top. Garnish with fresh herbs if desired. Enjoy immediately
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