Makes 2 large portions

Ingredients

1/2 lb. Stoysich® Ground Pork Sausage
2 tablespoons Kerrygold® Unsalted Butter
2 tablespoons King Arthur® All-Purpose Flour
1 cup heavy cream
1 cup whole milk
Huy Fong Foods® Sriracha, to taste
Bourbon Barrel Foods® Smoked Salt and Pepper, to taste

Directions

In a measuring cup combine the milk and heavy cream. Set aside for later.

In a deep, large sauté pan with straight sides, cook and drain the sausage. Reserve ~1/2 tablespoon of the sausage fat in the pan. Set the sausage aside until later.

Over medium heat, add the 2 tablespoons of butter to the sausage fat. When the butter has melted, add the flour and whisk for a few minutes until the mixture is lightly browned and the flour is cooked.

In a slow stream add the milk mixture, continually whisking until the gravy is smooth and without lumps. Add smoked salt and pepper to the gravy to taste. The gravy base will thicken as it begins to heat. Add the sausage to the gravy and stir to incorporate. Add a small drizzle of sriracha to the gravy and taste for flavor. Continue to cook until the sausage gravy has thickened, ~5 minutes.

Adjust seasonings to taste. If the gravy becomes too thick add more milk or cream to desired thickness.

Turn the heat down to simmer and keep warm until needed, stirring frequently.

Notes

• Use this gravy with the drop biscuit recipe for delicious biscuits and gravy.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.