Biscuits and Gravy

Ingredients · 4 servings

• 12 ozBulk pork sausage
• 1 tbspButter
• 1 tbspMargarine
• ¼ cupAll-purpose flour
• 1 to tasteSalt
• 1 to tastePepper
• 2 cupMilk
• 8Biscuits (optional)

Equipment

stovetop, saucepan, serving spoon, wooden spoon

Instructions

1. 1
   Prep ingredients

   Gather bulk pork sausage, butter, margarine, flour, milk, salt, and pepper, and set a large saucepan and wooden spoon on the stovetop. · 2 min

   What to look for: browned and no longer pink

2. 2
   Cook sausage

   Cook the bulk pork sausage in the saucepan over medium heat, breaking it up and stirring until browned and no longer pink. · 8 min

   When it is done: sausage reaches 71°C / 160°F internally

3. 3
   Melt fats

   Add the butter and margarine to the cooked sausage and stir until both are fully melted and coat the meat. · 1 min

   What to look for: butter and margarine fully melted

4. 4
   Add flour

   Sprinkle the all-purpose flour evenly over the sausage mixture and stir to form a thick, evenly coated paste. · 1 min

   What to look for: sausage coated with a pasty roux

5. 5
   Build gravy

   Gradually stir in the milk, salt, and pepper, then cook and stir until the gravy comes to a gentle boil and thickens. · 5 min

   What to look for: smooth, bubbling, and thickened

6. 6
   Serve

   Spoon the hot sausage gravy over warm biscuits and serve immediately. · 1 min

   What to look for: gravy coats biscuits