Ingredients

• 1 , 16 ounce
• 2 tablespoons unsalted butter
• 0.25 teaspoons onion powder
• 0.13 teaspoons garlic powder
• 0.5 cups all-purpose flour
• 1 cup chicken stock
• 3.5 cups whole milk , or more as needed
• salt and freshly cracked pepper to taste
• 2 dashes hot pepper sauce

Instructions

1. 1 Add sausage to a large skillet or heavy-bottomed pot over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked and starting to crisp, 5 to 7 minutes.
2. 2 Add butter, onion powder, and garlic powder; stir until butter is melted.
3. 3 Sprinkle flour over sausage and butter and stir until combined. Reduce heat slightly and cook until thick, 1 to 2 minutes.
4. 4 Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Simmer until stock is absorbed and mixture is thickened, 1 to 2 minutes. Stir in milk until gravy is hot and bubbly.
5. 5 Season to taste with salt and lots of freshly cracked pepper. If gravy becomes too thick, thin out with more milk.

Nutrition per serving