What makes a big difference in the end result, at least in my opinion, is using bacon fat instead of butter.

I usually serve this sausage gravy with homemade biscuits but I have been known to go crazy and serve this with potatoes, too! My favorite sausage for this recipe is hot Italian sausage, but if you’re not a fan of spicy food then go with any breakfast sausage you prefer. And feel free to let us know in the comments below if you make any tweaks to this recipe, and it turns out even more amazing!

Ingredients

1 lb bulk pork breakfast sausage

1/2 cup bacon fat or Land O’ Lakes butter

1/4 cup Gold Medal all-purpose flour

3 – 4 cups McArthur milk (as needed)

1/4 teaspoon of freshly ground black pepper

1/2 teaspoon of kosher salt

Instructions:

Brown sausage in a large skillet. Break up and crumble the meat as it cooks. Once the meat is fully browned, stir in the butter or bacon fat to the skillet until melted. Sprinkle the flour on top of the meat and bring the pan up to a medium high heat. Cook, stirring often, for 5 minutes.

Slowly begin whisking in the first two cups of milk until fully incorporated and mixture begins to bubble. This will provide a fairly thick gravy. Continue whisking in additional milk a little bit at a time, until the gravy reaches the desired consistency. Grind plenty of pepper directly into the gravy, add salt to taste, mix well and serve over hot, split biscuits.

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Quick tip: Try using half and half for part of the milk, for extra rich gravy.