- 4
Ingredients
- 1/2 lb bluk sausage, crumbled
- 6 Tbsp vegetable oil
- 1 tsp salt
- 1 tsp white pepper
- 3/4 cup all-purpose flour
- 5 cups whole milk, divivde
Preparation
Step 1
Place the sausage, oil, salt, and white pepper in a 12-inch cast-iron skillet over medium heat. Cook until the sausage is done, 3 to 5 minutes, breaking it up into pieces until the sausage is in 1/2-inch chunks.
Add half the flour and stir until incorporated. Add the rest of the flour and stir again until it is all incorporated. Reduce the heat to medium-low. Cook, stirring occassionally, for 5 to 7 minutes, until the roux is just beginning to brown.
While the sausage mixture is cooking, heat 2 cups of the milk in a small saucepan over medium0low ehat. Do not let it boil.
Once the sausage mixture has cooked, add the 3 cups cold milk all at once, whisking to break up the flour. Whisk continuously until the gravy thickens. Once the gravy begins to thicken, add half of the heated milk, whisking until it begins to thicken again. Add the remaining warn milk and whisk to combine. Turn the heat off and let the gravy sit for 5 minutes, stirring occasionally. Serve immediately.