Combine flour, fennel, sage and pepper in small bowl. Cook sausage in large nonstick skillet over medium heat, breaking up meat with teflon spatula, until no longer pink. The sausage should be in 1/4 to 1/2 inch chunks.
Sprinkle flour mixture over sausage and cook, stirring constantly, until flour has been absorbed - about one minute.
Slowly stir in milk and simmer until sauce has thickened - about 10 to 15 minutes. Serve over split biscuits or toasted English muffins.
Leftover gravy can be stored in airtight container and refrigerated. Heat in saucepan as needed.
Serving
Suggestions
We used Jimmy Dean regular sausage.
Originally Submitted
2/7/2012
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