Homemade Sausage Gravy Recipe

Place the 1 lb breakfast sausage in a large skillet over medium high heat. Cook until deeply browned and crumbled, about 5-7 minutes. Note: This creates the fond which is the base of your flavor.

Do not drain the skillet. Keep every drop of rendered fat in the pan with the meat. Note: You need about 3-4 tablespoons of fat; add butter if your sausage was too lean.

Sprinkle the 1/3 cup all purpose flour evenly over the cooked sausage. Stir constantly for 1 minute until the flour disappears and smells slightly nutty. Note: This cooks out the raw flour taste.

Pour in about half a cup of the 3 cups whole milk. Whisk vigorously until a thick paste forms. Note: Adding milk in stages prevents stubborn lumps.

Slowly pour in the rest of the milk while continuing to whisk. Scrape the bottom of the pan to release all the browned bits.

Add the 1 tsp black pepper, 1/2 tsp salt, and 1/4 tsp red pepper flakes. Stir to distribute the spices evenly through the liquid.

Reduce the heat to medium low. Cook for 3-5 minutes until the gravy bubbles and reaches your desired thickness. Note: The gravy will thicken further as it cools slightly.

Dip a piece of biscuit or a spoon into the sauce. Adjust salt or pepper if the flavor feels flat.

Pour the hot gravy over split biscuits. Enjoy while the steam is rising.