Country Style Sausage and Gravy

Ingredients

• 1 pound Ground Pork (80% lean, fresh)
• 0.33 cup All-Purpose Flour (Sifted)
• 2 tablespoons Unsalted Butter (Cut into small pieces)
• 2 cups Whole Milk (If using 2% milk, add an extra 1‑2 tbsp flour to compensate)
• 1 tablespoon Olive Oil (For sautéing pork)
• 2 teaspoons Black Pepper (Freshly ground preferred)
• 0.25 teaspoon Red Pepper Flakes (Start with 1/8 tsp, adjust to taste)
• 0.25 teaspoon Kosher Salt (Two pinches; adjust to taste)
• 1 package Pillsbury Buttermilk Biscuits (8 biscuits; bake according to package directions)

Instructions

1. Bake the Biscuits

   Preheat the oven to 425°F. Place the Pillsbury buttermilk biscuits on a baking sheet and bake for 12‑15 minutes, or until golden brown.

   Time: PT15M

   Temperature: 425°F

2. Preheat the Skillet

   Place the cast‑iron skillet over medium‑high heat and add 1 tablespoon olive oil. Let the oil heat for about 1 minute until shimmering.

   Time: PT2M

3. Cook the Ground Pork

   Add the ground pork to the hot skillet. Using the flat‑edge wooden spoon, break the meat into small pieces and cook, stirring frequently, until no pink remains (about 5 minutes).

   Time: PT5M

4. Incorporate Flour

   Sprinkle the 1/3 cup flour evenly over the cooked pork. Stir continuously for 1 minute so the flour coats the meat and begins to toast slightly.

   Time: PT1M

5. Add Butter

   Add the 2 tablespoons butter to the skillet. Stir until completely melted and combined with the flour‑pork mixture.

   Time: PT1M

6. Create the Gravy Base

   Gradually pour in the 2 cups whole milk, adding a small amount at a time while whisking or stirring vigorously. Continue until the mixture is smooth and begins to thicken (about 5 minutes).

   Time: PT5M

7. Season the Gravy

   Stir in 2 teaspoons black pepper, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon kosher salt. Taste and adjust seasoning as needed.

   Time: PT1M

8. Adjust Consistency

   If the gravy is thicker than desired, thin it with a little extra milk, stirring until the preferred consistency is reached.

   Time: PT1M

9. Serve

   Split the baked biscuits in half, place on plates, and ladle generous amounts of hot sausage gravy over each biscuit.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

1 g