Sausage Gravy

also called biscuits and gravy · sawmill gravy · country gravy · white gravy

The table

1 lb(450 g)bulk breakfast sausagebrown 8 mincook roux 2 minwhisk in, simmer 10 minseason
1/3 cup(40 g)all-purpose flour
3 cups(700 mL)whole milk
1/2 tspkosher salt
1 tspcoarse black pepper
1 tsp(minced)fresh sage
1/8 tspcayenne
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

1brown 8 min

2cook roux 2 min

goes in with what step 1 made

3whisk in, simmer 10 min

goes in with what step 2 made

4season

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 20 mintwo waits that overlap count once
Needs you
10 minof the steps that give a time

One of the 4 steps never says how long it takes, so both numbers are floors. 2 min of that is counted as needing you only because the step never said otherwise. The recipe itself says 25 min.

  1. brown 8 min

    8 minneeds you(read off the step)from the start

  2. cook roux 2 min

    2 minneeds you(assumed)8 min in

  3. whisk in, simmer 10 min

    10 minwalk away(read off the step)10 min in

  4. season

    not timed20 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need cast-iron skillet

Goes with

See how it is written
>> title: Sausage Gravy
>> category: Sauces & Gravies
>> tags: pork, milk, breakfast, biscuits, stovetop
>> counters: Diner, Meat and Three
>> aka: biscuits and gravy, sawmill gravy, country gravy, white gravy
>> servings: 6
>> time: 25 min
>> step.1: brown 8 min
>> step.2: cook roux 2 min
>> step.3: whisk in, simmer 10 min
>> step.4: season

Brown @bulk breakfast sausage{1%lb}(450 g) in a #cast-iron skillet{} over medium heat for ~{8%min}, breaking it into crumbles.

Cook @all-purpose flour{1/3%cup}(40 g) into @&(~1)sausage{} for ~{2%min}.

Whisk @whole milk{3%cups}(700 mL) into @&(~1)sausage roux{} a splash at a time and simmer for ~{10%min}, until it coats a spoon.

Season @&(~1)gravy{} with @kosher salt{1/2%tsp}, @coarse black pepper{1%tsp}, @fresh sage{1%tsp}(minced), and @cayenne{1/8%tsp}.