Ingredients
1/2 lb. ground pork or Italian sausage, casings removed
2 tbsp. all-purpose flour
2 c. whole milk
Kosher salt
Freshly ground black pepper
Pinch of cayenne
Biscuits, for serving
Preparation
Step 1In a medium skillet over medium heat, cook sausage until no pink remains, 8 to 10 minutes. Step 2Sprinkle with flour and cook 1 minute. Add milk and bring mixture to a boil. Reduce heat and simmer until thick, about 5 minutes. Season with salt, pepper, and cayenne. Step 3Remove from heat and serve with biscuits.
After pork sausage (buy it loose at the butcher counter or squeeze the meat from casings) is cooked in a pan, you’ll use the rendered fat to brown flour. You might be more used to making a roux with flour and butter, but this is essentially the same thing. Mix in milk to loosen the gravy and a pinch of cayenne to offset the richness. Pour the gravy over freshly baked biscuits, or bake off some dough from a can (we won’t tell!). What’s also great - you can store the finished recipe in the fridge for up to 4 days. Made it? Let us know how it went in the comment section below!
