Ingredients
1 - 1.5 pounds bulk pork breakfast sausage
1 medium onion, minced
⅛ teaspoon dried thyme
2 medium cloves garlic, minced or pressed through a garlic press
3 tablespoons unbleached all-purpose flour
½ cup chicken broth
2 cups whole milk
¾ teaspoon table salt
¼ teaspoon ground black pepper
cayenne pepper
Directions
1
Cook sausage in large nonstick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink, about 8 minutes.
(Optionally remove sausage here and return 3 tbs of fat to pan, but I just leave it in)
Add onion and thyme and cook until the onion has softened and is beginning to brown, 4 to 5 minutes.
Add the garlic and cook until aromatic, about 30 seconds.
Add the flour to the pan and stir until well combined and starting to dissolve, about 1 minute.
Whisk in the broth, scraping any browned bits off the bottom of the pan.
Whisk in the milk, salt, pepper, and cayenne; bring to a simmer over medium-high heat. Cook until thickened (gravy should have a loose consistency—it will thicken as it cools), about 5 minutes.
Notes
Adapted from the ATK chicken fried steak gravy recipe.