Over medium-low heat, melt butter in a pan or well seasoned cast iron skillet .
Sprinkle in flour and whisk to incorporate and make a roux.
Allow the roux to simmer, roux should be slightly golden and smell slightly toasty. Be careful not to burn.
Slowly start incorporating milk while whisking. The roux should instantly thicken then milk into the gravy, add little bits at a time to save cook time. Add up to 3 cups of milk depending on how many mouths you have to feed.
Season gravy with salt and pepper to your taste.
Stir in cooked sausage reduce heat to your lowest setting while you set food out on the table. Serve and Enjoy!
Serve with biscuits for a traditional Texas breakfast, or omit the sausage and serve with a Chicken Fried Steak or Venison.
You know you want to
Sign Up For Our Newsletter
Keep up to date on the latest wine releases, events, and promotions and get 10% off your next order.