Sausage gravy
Something to put between your biscuits and your hot sauce
Ingredients
- 1 lb pork sausage store-bought or preferably homemade
- butter enough to make 4tbsp total with the rendered fat of the sausage
- 4 tbsp flour
- 2 cups milk preheated
- salt and pepper to taste
Instructions
- Brown the sausage in a large cast-iron pan, chopping into small pieces as you go. Try to cook it long enough to get some actual browning on the meat
- Remove sausage from pan, leaving fat and any stuck-on crispy bits behind. Add and melt enough butter to make 4tbsp of fat
- Add 4tbsp of flour. Stir until butter and flour are mixed thoroughly and allow to cook for 1 minute
- Slowly stir in preheated milk, an ounce or two at a time, stirring constantly and making sure each addition is fully absorbed before continuing
- Once all milk has been added, return the sausage to the pan and stir into the gravy.
- Cook until the gravy thickens to your desired texture. Serve over biscuits with hot sauce