- 4 to 8 ounces ground pork sausage
- 2 tablespoons pork fat/grease (supplemented by vegetable oil or butter)
- 2 tablespoons all purpose flour
- 1 to 2 cups milk
- hot sauce (optional)
In a medium pan over medium high heat, brown your sausage. During the browning process, use your spoon or spatula to break up the sausage into small crumbles.
Once the sausage is brown and in small crumbles, remove it from the pan to a paper towel lined plate or bowl.
Reserve 2 tablespoons of sausage grease in the pan and remove the pan from the heat. If you don't have 2 whole tablespoons of grease left you can supplement it with vegetable oil or butter.
Add pan back to medium heat and add the flour, stirring into the grease. This stirring process will help your gravy to stay smooth and lump free.
Cook the flour for 1 to 2 minutes.
Add the milk to the flour/grease and stir frequently so that it doesn't have lumps.
Cook the gravy for at least 5 to 10 minutes. This time is variable because your milk amount is variable and you may want a thinner or thicker gravy. When you get to the consistency that you desire, turn off the heat and add your sausage crumbles back into the gravy, stir for a few seconds.
Add a few shakes of hot sauce if you prefer.
Once the consistency has been reached you have gravy.