Brown the sausage
In a large skillet over medium heat, crumble the 1 lb breakfast sausage.
Cook until fully browned and cooked through, about 6–8 minutes. Break the sausage into small pieces as it cooks to maximize texture and flavor. 🍳
Create the roux
Sprinkle ¼ cup of flour evenly over the cooked sausage.
Stir well to coat the meat and absorb the fat, cooking for 1–2 minutes. The mixture will look slightly dry as the flour toasts and loses its raw flavor. 🔥
Whisk in the milk
Slowly pour in 3 cups of milk while whisking continuously to prevent lumps.
Increase the heat slightly to bring the mixture to a gentle simmer, then reduce to a simmer again.
Simmer and thicken
Simmer, stirring frequently, until the gravy thickens to your preferred consistency, about 5–7 minutes. If it becomes too thick, whisk in a splash more milk; if too thin, simmer a bit longer. 🥄
Season and finish
Generously season with freshly ground black pepper.
Taste and add salt if needed (keep in mind the sausage can be salty). Remove from heat. 🌶️
Serve
Spoon the hot gravy over split, freshly baked biscuits.
Optional: garnish with a light sprinkle of black pepper or a small dollop of butter for extra richness. 🧈
Tips and variations
For a lighter version, use half-and-half or 2% milk instead of whole milk, though the texture will be slightly lighter.
For extra depth, sauté finely minced onion or garlic with the sausage in step 1.
Add a pinch of paprika or cayenne for a subtle heat kick.
Keep it warm in a slow cooker set to low for entertaining, though the gravy may thicken more slowly.
Serving suggestions
Classic: serve immediately over split biscuits with a side of crispy hash browns or eggs.
Southern-inspired brunch: pair with grits and sautéed greens.
Make-ahead note: prepare the sausage and roux ahead (steps 1–2) and whisk in the milk just before serving for a quick reheat.
