In a heavy skillet (I use a cast iron skillet) fry up:
½ lb of breakfast sausage (bulk, not the links!)
2 Tb butter, melt into the cooked sausage
- 2-1/2 Tbs white flour
Stir thoroughly and cook on med. heat for about 5 min.The mixture should look a bit brown, giving the roux (that’s what you just made with the flour cooked in the fat) a nice toasty flavor.
Whisking constantly add:
- 3 cups of milk…if it’s for company use 3 cups of ½ & ½
- 1 tsp sea salt &
- ½ tsp black pepper (I like things with more pepper so I’d be inclined to use 1 tsp black pepper)
Keep the whisk moving for about 5 minutes, until the gravy thickens.