SAUSAGE GRAVY

SAUSAGE GRAVY

Ingredients

• 1 pound ground pork sausage, see notes
• ⅛ teaspoon red pepper flakes
• 2 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 ½ cups whole milk
• Kosher salt
• Freshly ground black pepper

Instructions

Brown the pork sausage in an oven. In a large skillet over medium-high heat, stirring until browned. Reduce heat to medium-low and add crushed red pepper and butter. Melt the butter in the pan with the browned sausage.
Sprinkle in half the flour, stir and cook until the fat absorbs the flour.Add the other half of the flour and stir and cook until absorbed.
Slowly add the milk and beat over medium-low heat. Cook the sauce for about 10 minutes or until thickened. Season with kosher salt and freshly ground black pepper. For best results, serve promptly.

Notes

I like to use an all-natural breakfast sausage for this recipe, such as Jimmy Dean All Natural or Bob Evans Naturally.
Do not let the fat drip off. You need it to absorb the flour. Furthermore, it is full of flavor.
Keep it simple.Sausage gravy tastes better with minimal effort and ingredients. Sometimes recipes work like that!
If the sauce becomes too thick, add milk a few tablespoons at a time until the desired consistency is reached.
sausage is naturally salty, so taste the sauce before adding salt. However, I always enjoy a generous amount of freshly ground black pepper.Store the sauce in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave at reduced power.

Thank you for following me on  Facebook & pinterest
for more recipes click here