Ingredients:

  • 1 pound (450g) pork breakfast sausage, bulk
  • 1/4 cup (60ml, 57g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 teaspoon freshly ground black pepper (or more, to taste)
  • 1/2 teaspoon salt (or more, to taste)
  • 2 tablespoons (30ml) butter, unsalted (optional)
  • Pinch of nutmeg (optional)

Instructions:

  1. Crumble the sausage in the skillet over medium heat. Cook, breaking it up with a spoon, until thoroughly browned. Drain off any excess grease, leaving about 2 tablespoons in the pan.
  2. Sprinkle the flour evenly over the browned sausage. Cook and stir continuously for 1-2 minutes, creating a roux. It should smell nutty and look slightly golden.
  3. Gradually whisk in the milk, starting with a small amount to create a smooth paste, then adding the rest.
  4. Bring the gravy to a simmer, stirring constantly to prevent lumps. Reduce the heat to low and continue to simmer, stirring occasionally, until the gravy has thickened to your desired consistency (about 5-10 minutes).
  5. Stir in the pepper, salt, butter (if using), and nutmeg (if using). Taste and adjust seasonings as needed.
  6. Serve immediately.