Sausage Gravy
- 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
- Produce
- Sage, fresh (1 teaspoon)
- Meat
- Pork breakfast sausage, bulk (3/4 lb)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Red pepper (1/4 teaspoon)
- Dairy
- Butter (1 tablespoons)
- Whole milk (2 cups)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 21, 2012 (3 months ago).
59 people saved this recipe.
