Sausage Gravy
Breakfast Sausage
- 1 lb Ground pork
- 1 1/2 tsp Brown sugar
- 1 tsp Sage
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 Small pinch ground cloves
- 1 tsp Dried fennel
- 3/4 tsp Crushed red pepper
Gravy
- 1 lb Breakfast sausage
- 6 tbsp Butter
- 1/4 c Cornstarch for GF, 1/2 c. flour for regular
- 3 c Milk
- 1/2 tsp Salt
Mix sausage seasonings in a small bowl. Heat oil in a large pot. Add ground pork. Sprinkle with seasonings and cook until well browned.
If using flour for the gravy, remove the sausage from the pot and melt the butter. Whisk in the flour. Then slowly add the milk. Add sausage. Bring to a bubble. Season with salt.
If using cornstarch, mix cornstarch in a small bowl with 1/2 c. cold milk. Set aside. Leave pork in the pot. Melt butter into the pork. Stir in milk and salt. Cook over medium heat until bubbly. Slowly pour in the cornstarch mixture and whisk. Let cook until thickened.