quarts whole milk or ½ and ½
cup freshly ground coarse black pepper or to taste
2 - 3
cups cooked breakfast sausage, chopped coarsely in food processor
salt to taste
Melt butter in a large saucepan until sizzling subsides. Add flour and stir to create a roux. Cook the roux for 2 minutes, stirring constantly. Add milk/1/2 and 1/2 all at once and whisk vigorously to incorporate with the roux. Add the pepper. Add sausage and stir periodically until gravy thickens. Adjust seasoning and serve over biscuits, chicken fried steaks, etc. Note - sauce will thicken as it sits - add more liquid as necessary to maintain consistency of gravy. Note: chopped onions can be fried separately and added to the gravy if desired.