Ingredients
Equipment
Method
Sausage Preparation
- In a large skillet over medium-high heat, brown the pork sausage. Break it into craggy crumbles and cook until deeply browned and slightly crispy. Do not drain the fat.
- Sprinkle the flour over the sausage and rendered fat. Stir and cook for 1-2 minutes until the flour smell is gone and it turns a light tan color.
Making the Gravy
- Slowly whisk in the milk, one cup at a time, ensuring the mixture is smooth before adding more. This creates the opaque ivory-white texture.
- Reduce heat to medium and simmer for 5-7 minutes until the gravy is thick and smothers the back of a spoon.
- Stir in the salt and coarse pepper. Split warm biscuits, ladle gravy over them, and garnish with fresh chopped rosemary and extra pepper.
Nutrition
Notes
Use whole milk for the most opaque, creamy result.
Don't skimp on the browning of the sausage; those dark bits are essential for flavor.
Don't skimp on the browning of the sausage; those dark bits are essential for flavor.
