SAUSAGE GRAVY

BE SURE TO READ THROUGH THE RECIPE FIRST.
Some ingredients must be prepped in advance.

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1 lb Pork sausage (ground, not in links)
1 Tbsp Black pepper, ground
1 Tbsp Toasted fennel seed, ground
(Toast fennel seeds in a small, dry pan over medium heat until fragrant, 1-2 min. Cool before grinding.)

4 cups Whole milk
1 cup Half & half
1 cup Heavy cream
1/4 cup Bacon fat
1/2 cup Flour

Salt to taste
1/2 cup Caramelized onions (follow these instructions from Bon Appetite)
Tapatio or favorite hot sauce to taste

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Heat milk, half & half, and heavy cream to a scald. Remove from heat but keep warm.

Melt bacon fat in an 8qt stock pot over medium heat. Add pork sausage, and seasonings, cooking until sausage is browned.

Add flour and stir until a roux forms. Cook until the color turns blonde, then slowly add milk mixture while stirring constantly.

Bring mixture to a low boil while continuing to stir and then remove from heat.

Add caramelized onions, Tapatio, and salt to taste.

Serve over BUTTERMILK BISCUITS, or anything really. 😊