Ingredients
16
16 servings
- •1 pound bulk pork sausage
- •1 cup unsalted butter
- •10 tablespoons gluten-free all purpose baking flour
- •1 teaspoon salt
- •60 grinds black pepper, divided
- •6 cups milk, divided
- •1 pinch salt to taste
Instructions
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low.
- Stir butter into cooked sausage until melted; whisk in flour. Cook, whisking constantly, until mixture is the color of peanut butter, 5 to 10 minutes. Season with 1 teaspoon salt and 30 grinds of black pepper.
- Increase heat to medium and pour in 3 cups milk. Bring to a simmer, stirring constantly. Stir in remaining 3 cups milk, 1/4 cup at time, allowing mixture to return to a simmer after each addition, 10 to 15 minutes. Continue cooking and stirring until desired thickness is reached, 5 to 10 minutes. Season with 30 grinds of black pepper and salt to taste.
Nutritional Facts
Per 16 servings
- Calories: 247
- Carbohydrate: 11g
- Fat: 20g
- Fiber: 2g
- Protein: 8g
- Sugar: 5g
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