Sausage Gravy (American South)

The best Sausage Gravy is generally the most simple and flavourful country gravy from scratch. This mouthwatering gravy is perfect with your favourite biscuits and ready super fast. Biscuits and Sausage gravy is a classic staple breakfast dish in the American Midwest and South. Sausage gravy is also great over fried breakfast potatoes, hashbrowns, grits, and toast.

8 oz pork breakfast sausage (if using links, remove casing), crumbled
3 Tbsp. all-purpose flour, unbleached
¾ cup evaporated milk
1½ cups chicken stock or broth
¼ cup half-and-half cream
½ tsp. nutmeg, freshly grated
1 pinch ground cayenne pepper
coarse sea salt
black pepper, freshly cracked

Heat a large skillet over medium-high heat. Add sausage and cook, turning occasionally and breaking into small pieces with a wooden spoon, until browned, about 10 minutes.

Using a slotted spoon, transfer sausage to a bowl. Reserve about 3 Tbsp. pan drippings in skillet and pour off remaining drippings. Add flour and cook over medium heat, stirring, for 4 minutes. Stir in evaporated milk, stock, and half-and-half. Bring to a simmer, stirring and scraping bottom of skillet constantly and cook until thickened, about 8 minutes. Stir in nutmeg, cayenne, salt, pepper and reserved sausage.

Makes 2 cups.