Babish Sausage Gravy

1 pound Ground Pork Sausage

6 Tbsp Flour

2 cup whole milk (more as needed)

In a large saucepan, sauté pork sausage (removed from casings if necessary), over Med-High heat, breaking into small chunks, and cooking until a deep brown fond has formed on the bottom of the pot.

Add flour and cook for 3 additional minutes.

Add milk slowly while stirring, and bring to a gentle simmer over Med-Low head until thickened - add more milk as necessary until desired consistency is reached.

Season liberally with freshly ground pepper.

Page footer