Cook the sausage

• First up, time to cook the sausage. If you’re using a cast iron pan, put protective sleeves on the handles to ensure you don’t get burnt.

• Then, place the whole log of sausage in a pan over medium-high heat and break it up with a spatula as it begins to cook.
• Continue breaking it into small pieces while it cooks until it looks like ground beef crumbles. When it turns from pink to brown it’s fully cooked.

Start the gravy cooking

• Once you have cooked sausage, continue cooking on medium heat. Add several tablespoons of flour at a time and stir until the meat completely soaks it up.
• Next, pour in the milk and stir to form a simple roux. The meat, milk, and flour mixture will be quite runny at this point.
• Continue stirring until the gravy starts to thicken, then sprinkle on the pepper and seasoning salt.

Make that gravy!

• Stir, stir, stir, stir, stir, and stir some more until the gravy thickens bit by bit. This will take around 10 minutes.
• Scrape the bottom of the skillet as you go to make sure the gravy gets thoroughly mixed and doesn’t stick to the bottom.
• If it gets a bit too thick, add a splash of milk. If it’s a bit too runny, then add a pinch more flour and stir to get the best results for a rich gravy.

• When the sausage gravy is nice and thick, serve it over delicious, steaming hot southern biscuits. If you’re feeling extra decadent, add a little unsalted butter to those biscuits, too!