Instructions
Make the Sausage Gravy:
Cook the Sausage: In a large skillet, brown the sausage over medium heat, crumbling it as it cooks. Once done, transfer it to a bowl, leaving about 2 tablespoons of grease in the pan.
Create the Roux: Add butter to the drippings in the pan and melt over medium heat. Stir in the flour and cook, whisking continuously, for 1–2 minutes until lightly golden.
Add Milk and Seasonings: Slowly pour in the milk (or half-and-half), whisking constantly to avoid lumps. Continue to cook for 5–7 minutes, stirring frequently, until thickened. Season with garlic powder, onion powder, salt, and black pepper.
Combine: Stir the cooked sausage back into the gravy. Mix thoroughly and set aside.
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Instructions
Make the Sausage Gravy:
Cook the Sausage: In a large skillet, brown the sausage over medium heat, crumbling it as it cooks. Once done, transfer it to a bowl, leaving about 2 tablespoons of grease in the pan.
Create the Roux: Add butter to the drippings in the pan and melt over medium heat. Stir in the flour and cook, whisking continuously, for 1–2 minutes until lightly golden.
Add Milk and Seasonings: Slowly pour in the milk (or half-and-half), whisking constantly to avoid lumps. Continue to cook for 5–7 minutes, stirring frequently, until thickened. Season with garlic powder, onion powder, salt, and black pepper.
Combine: Stir the cooked sausage back into the gravy. Mix thoroughly and set aside.
continued on next page
