1. Brown the Sausage
In a large skillet (cast iron preferred), cook the sausage over medium heat. Break it apart with a wooden spoon and let it brown evenly. The rendered fat is essential for building flavor.
2. Make the Roux
Once the sausage is cooked, sprinkle the flour directly over the meat. Stir until the flour absorbs the fat and coats the sausage. Cook for 1–2 minutes to eliminate the raw flour taste.
3. Add the Milk
Gradually pour in the warm milk, stirring constantly to prevent lumps. Keep stirring until the mixture is smooth and begins to thicken.
4. Season Generously
Add black pepper and salt to taste. For a spicy kick, stir in a pinch of crushed red pepper flakes or cayenne.
5. Simmer to Perfection
Let the gravy simmer on low heat for 5–7 minutes, stirring often. It should be thick and creamy but still pourable. If it thickens too much, add a splash of milk.
6. Serve Hot
Ladle the gravy over warm, flaky biscuits. Finish with a sprinkle of cracked black pepper for that classic diner-style touch.
