Ingredients
- 1 pound bulk pork breakfast sausage
- ¼ cup all-purpose flour, or instant flour like Wondra
- 1 teaspoon freshly ground black pepper, or to taste
- 2½ cups whole milk
- Salt to taste
- ground sage to taste
- ground fennel to taste
- ground red pepper to taste
- Nutritional Information
Nutritional analysis per serving (6 servings)
305 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 15 grams protein; 63 milligrams cholesterol; 604 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6 to 8
Preparation
- Set a large, heavy-bottomed skillet over medium heat and cook the sausage, breaking it up with a wooden spoon, until it is loose and no longer pink, approximately 10 minutes. Taste sausage and adjust seasonings — you may wish to add sage and fennel aggressively.
- Sprinkle the flour and pepper over the sausage and cook, stirring constantly, until the flour has been absorbed by the fat and has gathered its flavors close, approximately 5 to 7 minutes.
- Slowly stir in the milk and cook at a bare simmer until the gravy gets thick and the roux covers the back of a spoon. If it is too thick for your liking add more milk and stir. Check seasonings and serve over split or roughly crumbled biscuits.
About 25 minutes
Dining and Cooking