Step 1

Start by breaking up the sausage meat into small pieces and brown it well over medium to medium high heat. You want to get some good color when browning the sausage, to add extra flavour to the gravy.

Step 2

When the sausage is cooked, remove it from the pan and set aside for later.

Step 3

Turn the pan down to medium to medium low and melt the butter.

Step 4

Add the onions and garlic and cook for only a minute or so to begin softening the onions.

Step 5

Add the flour to the pan and mix it in well. Cook for a minute until foamy.

Step 6

Combine the chicken stock and milk and add to the pan along with the black pepper. Don't add salt yet.

Step 7

Turn the pan to low and simmer slowly for 5 minutes or so, stirring often, until the gravy thickens.

Step 8

Taste the gravy to see if it needs additional salt. Depending on the type of sausage you use, there may be enough salt in it to season the gravy properly. I recommend low sodium chicken stock but if not, this will also add salt to the dish. In any case, seasoning at the end is best way not not OVER season the gravy.

Step 9

Serve over warm biscuits.