White Sausage Gravy
- 1 lb bulk pork sausage
- 3 tbsp unbleached flour
- 3 cups whole milk
- Freshly ground black pepper to taste
- Heat a large cast-iron skillet over medium-high heat. Add sausage. Break it up with a spatula or wooden spoon and cook stirring occasionally, until well browned and cooked through. About 8 minutes. Remove excess grease with a small ladle, leave about 2 tablespoons in the pan with the meat.
- Dust flour over the sausage and stir it into the meat, then pour the milk into the skillet and continue to stir, bringing the gravy to a boil. Lower the heat and simmer gently for about 5 minutes. Season with black pepper to taste.
- Serve with fresh warm biscuits.
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