Peppery Pork Sausage Gravy for Split Biscuits

What you need

• 450 g (1 lb) bulk pork breakfast sausage
• 15 g (1 tbsp) butter, only if the sausage leaves less than 3 tbsp fat
• 40 g (1/3 cup) all-purpose flour
• 480 ml (2 cups) whole milk
• 1 tsp black pepper, freshly ground, plus more to taste
• 1/2 tsp salt, to taste
• 4 baking-powder biscuits, warm, split

Method

Restated from the original video

1. 1

   Put the sausage in a large skillet over medium heat and break it into small crumbles with a spoon.

2. 2

   Cook, stirring now and then, until browned and cooked through, 8-10 min.

3. 3

   Leave about 3 tbsp of fat in the pan. If there is less, melt the butter into it.

4. 4

   Sprinkle the flour over the sausage and stir for 1-2 min until no dry flour is left and the mixture looks pasty.

5. 5

   Pour in the milk in a thin stream, stirring constantly so no lumps form.

6. 6

   Bring to a gentle bubble and simmer, stirring, until thick enough to coat a spoon, 5-6 min.

7. 7

   Stir in the pepper, then taste and add salt as needed. Thin with a splash of milk if it gets too thick.

8. 8

   Spoon the gravy over the biscuits and serve hot.

Imported from countryatheartrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.