Yield: 4 servings
  • 4 C whole milk
  • 4 Tbsp butter
  • 4 Tbsp all purpose flour
  • 2 Tbsp canola oil
  • 1 lb ground pork sausage, lean
  • 2 tsp salt
  • 1 tsp Two Snooty Chefs® Pepper Blanc, finely ground
  1. Heat milk in medium saucepan over medium heat till scalded, then turn to low
  2. Melt butter in small sauté pan over medium high heat; add flour, mix to combine and form a roux – set aside
  3. Add roux to milk, whisking to combine, allow to cook on low till flour cooks out to form a white sauce
  4. In another sauté pan heat canola oil until hot, add ground pork sausage, cook until browned, drain off excess fat
  5. Combine white sauce and browned pork sausage to form gravy – season with salt and Two Snooty Chefs® Pepper Blanc
  6. Serve white pepper sausage gravy over your favorite biscuits and/or eggs

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