Ingredients
Equipment
Method
- Brown the sausage in a large skillet. If you have lean sausage like I usually use, then you will not have much drippings left in the pan. You will need to add about 1 TBSP olive oil before the next step.
- Add flour and stir for 1-2 minutes to cook out the flour taste.
- Slowly add milk while stirring. The sauce will thicken as you continue to add the milk a little at a time. During this process also add the sea salt, garlic powder, onion powder, and black pepper.
- Once all the milk is added, if it's too thick, you can add a little more milk. Once all the milk is added, let is continue to cook and thicken. The gravy will thicken quite a bit after you remove it from the heat and let it stand for 5 minutes before serving. So don't keep stirring thinking it will arrive at the thickness while it's on the heat. It needs those few minutes off the heat source to finish thickening.
Notes
I have also used arrowroot flour as the only thickener and it works perfect. The only down side is that when you go to re-heat for leftovers, the sauce does not maintain it's thickness. I like it this way and do this a lot if I know we will eat it all that day.
You could also try cornstarch or tapioca flour as the thickener instead of a flour blend.