Southern Sausage Gravy

From Nealey Dozier

• 1 pound bulk pork sausage
• 1/4 cup all-purpose flour
• 2 cups milk (2 percent or whole)
• Kosher salt and black pepper to taste
• Hot biscuits, for serving

Heat a large skillet over medium. Add the sausage and break into chunks with a spatula. Cook until the meat is crumbled and browned all the way through. Add the flour and cook until dissolved, about 1 minute. Stir in the milk. Cook, whisking frequently, until the gravy is very thick and bubbly (you can add more milk later if you need to thin). Season generously with salt and lots of freshly ground black pepper. Serve with hot biscuits.

Serves 8.

Per serving (without biscuits): 220 calories; 17 g fat (6 g saturated fat; 70 percent calories from fat); 6 g carbohydrates; 40 mg cholesterol; 604 mg sodium; 10 g protein; 0 g fiber.

15 minutes to make