sausage gravy

Ingredients

• 1 pound Italian Sausage (sweet or hot, removed from casings)
• 1/4 cup All-Purpose Flour
• 3 cups Beef Broth
• 1/2 cup Milk
• 1 teaspoon Worcestershire Sauce
• Salt and Black Pepper to taste

Instructions

1. In a large skillet or saucepan, brown the sausage over medium heat, breaking it up with a spoon as it cooks.
2. Once browned, drain off any excess grease.
3. Sprinkle the flour over the sausage and cook for 1-2 minutes, stirring constantly, to create a roux.
4. Slowly whisk in the beef broth, ensuring no lumps form. Bring to a simmer.
5. Reduce heat to low and stir in the milk and Worcestershire sauce.
6. Season with salt and black pepper to taste. Simmer for 5-10 minutes, or until the gravy has thickened to your desired consistency.

Notes

• For a smoother gravy, you can strain it through a fine-mesh sieve after simmering.
• If the gravy is too thick, add a little more beef broth. If it’s too thin, simmer for a few more minutes, or whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
• Serve hot over biscuits, mashed potatoes, or grits.