Ingredients
- 1 pound bulk breakfast sausage (ground)
- About a tablespoon of canola or other neutral oil
- ½ medium white onion, diced small
- 1¼ teaspoon ground black pepper
- 1 teaspoon ground fennel seed
- ½ teaspoon kosher salt (plus more to taste)
- ½ cup + 1 tablespoon all-purpose flour
- 3¼ cups whole milk
- ½ teaspoon Tabasco (or your favorite hot sauce)
Instructions
In a large heavy-bottomed pan over medium-high heat, crumble the sausage, breaking it up to desired chunkiness (we like ours pretty crumbled) and add the oil. Brown the sausage, then add the diced onion and cook until the onion is tender.
Add the spices, salt and flour and incorporate well, stirring with a wooden spoon. Be careful to keep stirring and not create a carpet on the bottom of the pan.
Turn the heat to medium-low. Add the milk and stir, scraping up any bits from the bottom of the pan.
Bring gravy to a simmer slowly, stirring often. Once the gravy has thickened, add Tabasco and more salt to taste.
Turn the gravy down to very low and let cook for a few more minutes, stirring often.
If your gravy is a little thick for your liking, you can always thin it out with a little hot water or milk.
Comments (0)
No comments yet. Be the first to comment!