A hearty and flavorful gravy made with sausage, perfect for serving over biscuits or toast.
Cook the sausage in a cast iron skillet over medium heat until browned and cooked through.
Break the sausage into small pieces as it cooks for even browning.
Remove the sausage from the skillet and set aside, leaving about 2 tablespoons of drippings in the pan.
If there isn't enough fat, add a bit of butter to make up the difference.
Whisk the flour into the drippings and cook over low heat for 2-3 minutes to form a roux.
Cooking the roux removes the raw flour taste and enhances the gravy's flavor.
Gradually whisk in the milk, ensuring a smooth mixture, and bring to a simmer over medium heat.
Add the milk slowly to prevent lumps from forming.
Season the gravy with salt and pepper to taste, then stir in the cooked sausage.
Taste the gravy before adding salt as the sausage may already be salty.
Serve the sausage gravy hot over biscuits or toast.
Garnish with a sprinkle of fresh parsley for a touch of color.
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