Classic Sausage Gravy

1 pound breakfast sausage (450 g)

4 tablespoons unsalted butter (56 g)

4 tablespoons all-purpose flour (32 g)

3 cups whole milk (720 ml)

1/2 teaspoon black pepper (1 g)

1/2 teaspoon salt (3 g)

1/4 teaspoon garlic powder (optional, 1 g)

Brown the sausage in a large skillet, breaking it into small pieces as it cooks.

Add butter and allow it to melt into the sausage mixture.

Sprinkle flour evenly over the sausage and stir to coat uniformly.

Cook for 1-2 minutes to remove raw flour taste.

Gradually pour in the milk while stirring constantly to prevent lumps from forming.

Add salt, pepper, and garlic powder if using.

Simmer for 5-7 minutes until the gravy thickens and becomes creamy.

Serve hot over fresh biscuits or toast.

Preparation Time: 5 minutes | Cooking Time: 12 minutes | Total Time: 17 minutes

Calories: 320 kcal | Servings: 6

If the gravy becomes too thick, whisk in a splash of milk to loosen.

Leftover gravy reheats best on low heat—stir frequently and add a touch of milk to maintain smoothness.