Sausage Gravy

1 pound bulk pork breakfast sausage

1⁄4 cup all-purpose flour, or instant

flour like Wondra

1 teaspoon freshly ground black

pepper, or to taste

21⁄2 cups whole milk

Salt to taste

ground sage to taste (optional)

ground fennel to taste (optional)

ground red pepper to taste

Set a large, heavy-bottomed skillet over medium heat and cook the

sausage, breaking it up with a wooden spoon, until it is loose and no

longer pink, approximately 10 minutes. Taste sausage and adjust

seasonings - you may wish to add sage and fennel aggressively.

Sprinkle the flour and pepper over the sausage and cook, stirring

constantly, until the flour has been absorbed by the fat and has

gathered its flavors close, approximately 2 to 5 minutes.

Slowly stir in the milk and cook at a bare simmer until the gravy gets

thick and the roux covers the back of a spoon. If it is too thick for your

liking add more milk and stir. Check seasonings and serve over split or

roughly crumbled biscuits.

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