Sausage Gravy

Ingredients

• 3/4 lb bulk pork breakfast sausage
• 1 to 2 tablespoons butter, as needed
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 teaspoon finely chopped fresh sage, optional
• 1/4 teaspoon crushed red pepper, optional
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Directions

1. Set a medium saucepan over medium-high heat and add the sausage. Cook it until fully browned, using a wooden spoon to crumble it as it cooks. Lift the sausage out with a slotted spoon and move it to a plate, keeping the drippings in the pan. If you have less than 3 tablespoons of fat left behind, add enough butter to the pan to bring it to about 3 tablespoons.
2. Whisk the flour into the drippings, then cook the mixture for about 1 minute, stirring the whole time, until it becomes pale brown. Pour in the milk slowly, whisking as you go, and let the mixture come to a boil. Lower the heat so it simmers, then cook for about 4 minutes, stirring now and then, until the gravy thickens slightly.
3. Add the sausage back to the pan, along with the sage if you are using it and the crushed red pepper if you are using it. Take the pan off the heat, then season with salt and pepper to taste. Serve right away.