Sausage Gravy
A proper gravy relies on the fat left behind by the pork. If your sausage is too lean, you must add a tablespoon of lard or butter to ensure the flour has something to fry in.
Watch the roux, not the clock.
The gravy thickens rapidly once it reaches a boil. Keep a little extra milk on the counter to thin it out if it becomes too stiff.
- Cast iron skillet
- Whisk
- Wooden spoon
What goes in.
- 1 lbpork breakfast sausage, bulk
- 1/3 cupall-purpose flour
- 3 cupswhole milk, cold
- 1 tspcracked black pepper
- to tastekosher salt
Cooking out the flour
After stirring the flour into the fat, cook it for at least two minutes over medium heat. It should smell like toasted grain before you pour in the milk; this removes the chalky texture.
The method.
Brown the meat
Place the sausage in a cold cast iron skillet and turn the heat to medium-high. Break it into small crumbles with a wooden spoon and cook until deeply browned, about 8 minutes.
Incorporate the flour
Sprinkle the flour over the cooked sausage and fat. Stir constantly for 2 minutes. The fat will absorb the flour, creating a thick paste that clings to the meat.
Add the milk
Pour in one cup of cold milk while whisking aggressively to smooth out any clumps. Add the remaining two cups of milk slowly, stirring until the mixture is uniform.
Simmer
Reduce heat to medium-low. Simmer, stirring occasionally, until the gravy thickens enough to coat the back of a wooden spoon, roughly 5 minutes.
Season
Remove from heat and stir in the black pepper and salt. Taste carefully—the sausage is already salty, so adjust accordingly.
Other turns to take.
Spicy
Add 1/2 teaspoon of red pepper flakes when the sausage is halfway browned.
Herb-Forward
Fold in a tablespoon of chopped fresh sage or thyme just before serving.
When it doesn't go to plan.
Always use cold milk to prevent the flour from seizing into hard lumps.
If the gravy sits, it will thicken significantly; loosen it with a splash of milk before serving.
Don't drain the grease. The flavor and the roux depend on it.
The ones that keep coming up.
Why is my gravy lumpy?
You likely added the milk too quickly or didn't whisk enough when the liquid first hit the flour. Whisking harder or straining it through a fine-mesh sieve can salvage it.
Can I use turkey sausage?
Yes, but because turkey is much leaner, you will need to add 2 tablespoons of butter or oil to the pan before adding the flour to create the roux.
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