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Peppery Sawmill Sausage Gravy
Melissa Hart

Peppery Sawmill Sausage Gravy

This is breakfast gravy with enough black pepper to announce itself. Browning the sausage hard before adding flour keeps it from tasting pale and pasty. Spoon it over split biscuits while both are hot, because the gravy tightens quickly as it sits.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb bulk breakfast sausage
  • 3 tbsp all-purpose flour
  • 3 cups whole milk warmed
  • 1/2 tsp kosher salt
  • 1 tsp coarsely ground black pepper
  • 1/4 tsp rubbed sage
  • 1/8 tsp cayenne pepper

Method
 

  1. Crumble the sausage into a large cast-iron skillet over medium heat and cook until no pink remains and several pieces have dark brown edges, 8 to 10 minutes.
  2. Sprinkle the flour over the sausage and stir constantly until it disappears into the fat and smells lightly toasted, 1 minute.
  3. Pour in 1 cup of the warm milk while scraping the browned bits from the skillet, then stir in the remaining milk.
  4. Add the salt, black pepper, sage and cayenne and bring the gravy to a gentle simmer.
  5. Cook, stirring often, until the gravy leaves a clear trail across the skillet for a second before flowing back, 5 to 7 minutes.
  6. Take the skillet off the heat and serve immediately; thin with 2 tbsp milk if it becomes too stiff to spoon.