White Sausage Gravy

Bahan-bahan

• 454g Country Sausage

• 40g All Purpose Flour

• 27g Butter or Bacon Grease

• 488g Whole Milk

• Salt (season to taste)

• 5g MSG

• 7g Black Pepper (add more to taste)

• 3.6g Creole Kick (optional)

Arahan

1. Set a large skillet over medium heat. Add the ground pork and cook, breaking it up, until browned and cooked through. Add the butter or bacon grease so there is enough fat to coat the meat.

2. Sprinkle the flour evenly over the sausage. Stir and cook for 1 to 2 minutes to make a blond roux, this cooks off the raw flour taste.

3. Gradually add the milk, a splash at a time, stirring constantly so it stays smooth. Bring to a gentle simmer.

4. Season with the MSG, black pepper, and red pepper flakes. Taste, then add salt only if needed.

5. Simmer, stirring often, until thick and creamy. If it gets too thick, add a little more milk to loosen. If it is too thin, simmer a bit longer.

6. Serve hot over split biscuits. More black pepper on top is very on brand for this dish.