Yield: 4 Servings

Scott Nowell, Adapted from many

From a bunch of recipes, but mostly Ree Drumond’s. I remove the sausage before making the gravy so I can portion it for other uses such as breakfast pizza 😊

• 1lb pork breakfast sausage
• ¼cup AP flour
• 2-2½cups whole milk
• ¼tsp seasoned salt
• salt and pepper to taste

Heat a 10- to 12-inch skillet over medium-high heat. If you are using link sausage, slit and remove the casing. Crumble sausage into skillet and brown until no longer pink. Remove to bowl.

Reduce heat to medium-low and sprinkle flour into remaining fat. Stir and cook for a minute or two to form roux.

Stir in milk and cook until gravy thickens. You can mix some of the sausage back into the gravy if you like.

Add seasoned salt and adjust seasoning with salt & pepper.