Ingredients
Serves 4–6
1 lb (454 g) breakfast sausage (mild for tradition, hot for a kick—Ree’s favorite: Jimmy Dean Regular)
⅓ cup (42 g) all-purpose flour
4 cups (960 ml) whole milk, cold (full-fat is non-negotiable—skim won’t thicken or enrich)
1½ tsp freshly ground black pepper (adjust to taste—Ree uses at least 1 tsp, often more)
½ tsp fine sea salt (taste first—sausage adds salt)
Optional: ¼ tsp crushed red pepper flakes (for warmth, not heat)
For serving: Warm buttermilk biscuits (homemade or high-quality store-bought)
Step-by-Step Instructions
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