Classic Southern Sausage Gravy

Start by placing a large skillet over medium-high heat and let it preheat for about 2 minutes. Add the pork breakfast sausage to the pan and use a wooden spoon to break it up into small pieces—just like you would with ground beef for tacos or spaghetti sauce. Once the sausage is broken up, spread it out into an even layer and let it fry, stirring every few minutes until there’s no pink left.

Once the sausage is fully browned, spread it out into an even layer again and reduce the heat to medium. Lightly sprinkle about a third of the flour over the sausage, and stir it in with your wooden spoon. The grease in the pan will start to mix with the flour, creating a roux-like consistency. Once there are no more dry bits of flour, add about half of the remaining flour and stir it in. After that’s been incorporated, sprinkle in the last bit of flour and stir until no dry flour remains. Keep cooking and stirring the flour and sausage together for another 2-3 minutes to cook off the raw flour taste.

Gradually add the milk to the pan, one cup at a time, stirring or switching to a whisk if it’s easier. Make sure each cup of milk is fully incorporated before adding the next. After you’ve added the first four cups of milk, it’s decision time.

Let the gravy simmer for a minute, then give it a stir and consider the consistency you want at the end. The gravy will thicken as it sits and cools. If you want the gravy to stay as it looks in the pan, go ahead and add the remaining half cup of milk. If you prefer a thicker gravy that “plops” rather than “pours,” you can skip the last half cup of milk.

After you’ve made that decision and prepared for the consistency of your liking, give the gravy a taste. Stir in half of the black pepper and all the seasoned salt if you’re using it. Reduce the heat to medium-low and let the gravy simmer for about 3 minutes.

Turn off the heat, stir in the remaining black pepper, and serve the sausage gravy immediately. Dassit!