After the sausage has browned, drain the sausage and set to the side in a seperate bowl.
With your pan/pot on medium heat, add in your oil and alow it to come up to tempeture.
Once it has came up to tempeture, add in your flour.
Use a flat whisk, regular whisk, or a fork to stir your mixture until it is well incorporated. Let the mixture cook for a few minutes so it cooks out the oil and flour taste.
Next, with a whisk in one hand and 1 cup of milk in the other, add your milk to the pan/pot. Be careful because it will cause a lot of steam as you deglaze the pan. Keep whisking until you have a smooth and well-incorporated gravy.
Next, carefully add in your last cup of milk. By now your mixture should have cooled down and thickened up.
Turn heat down to low.
Add your sausage back to the mixture and stir to combine.
Now you can add in your water to adjust the thickness. Do this a little at a time till you get the desired thickness you want. This will also help cut down on some of the richness of the gravy.
Laslty, add salt and pepper to taste. To me, pepper is what makes a good Sausage Gravy so I add in a good bit of Black Pepper.
Enter your name and email and get notifications of our latest blog post plus more!
Your information will *never* be shared or sold to a 3rd party.