Sausage Gravy Recipe

• 3/4 lb bulk pork breakfast sausage
• 1 to 2 tablespoons butter, as needed
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 teaspoon finely chopped fresh sage (optional)
• 1/4 teaspoon crushed red pepper (optional)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

1. Place sausage in medium saucepan over medium-high heat. Cook sausage, breaking apart with wooden spoon, until browned and cooked through. Using a slotted spoon, transfer sausage to a plate, leaving drippings in pan. If less than 3 tablespoons of drippings remain, melt enough butter in pan to equal about 3 tablespoons.
2. Whisk flour into sausage drippings and cook, stirring constantly, until mixture turns light brown, about 1 minute. Slowly whisk in milk and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 4 minutes, stirring occasionally.
3. Stir in sausage, sage (if using), and crushed red pepper (if using). Remove from heat and season with salt and pepper to taste. Use immediately.

pork, butter, allpurpose, milk, fresh sage, red pepper, kosher salt, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2012/11/sausage-gravy-recipe.html (may not work)