# What You’ll Need:
→ Meats
01 - 450 grams pork breakfast sausage
→ Pantry
02 - 30 grams all-purpose flour
→ Dairy
03 - 480 to 600 milliliters whole milk
→ Seasonings
04 - Freshly cracked black pepper, to taste
05 - Kosher salt, to taste, optional
# How to Make It:
01 - Heat a cast iron or heavy-bottomed skillet over medium heat. Add pork sausage, breaking it apart with a spatula, and cook until browned and no longer pink, about 5 to 7 minutes.
02 - Do not drain the rendered fat. Reduce heat to low. Evenly sprinkle the flour over the cooked sausage and stir well to coat, forming a roux. Continue cooking, stirring constantly, for approximately 2 minutes until the flour loses its raw aroma.
03 - Slowly pour in about half the milk while stirring constantly to blend and prevent lumps. Raise the heat to medium.
04 - Gradually add the remaining milk while continuing to stir. Bring the gravy to a gentle simmer and cook until thickened to your preference, 3 to 5 minutes.
05 - Generously season the gravy with freshly cracked black pepper and adjust salt as needed. Serve hot ladled over freshly baked biscuits or toasted bread.
