Ingredients
- 1 pound crumbled sausage patties or bulk sausage
- 3/4 cup flour
- 1 teaspoon salt
- Pinch of white pepper
- 1 1/2 cups milk
- 1 1/2 cups water
- Salt and pepper
Preparation
Step 1
Place a large, heavy skillet over medium heat. Add the sausage and cook for 5 to 10 minutes, until cooked through and no longer pink. Using a slotted spoon, transfer the sausage to plate lined with paper towels to drain.
Pour all but 4 tablespoons of the drippings out of the skillet, leaving any browned bits on the bottom. Place the skillet over medium heat and scrape up the browned bits with a spatula. Whisk in the flour, salt and pepper and cook, whisking constantly, for 10 minutes, until the mixture is browned and smooth. Remove the skillet from the heat and gradually stir in the milk and water. Return the skillet to medium high heat and cook, whisking constantly, until bubbling and thick enough to coat the back of a spoon, about 8 to 10 minutes.
Stir the sausage into the gravy and season to taste with salt and pepper. Serve at once or keep warm over low heat. Store covered and refrigerated for up to 1 week.