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Seriouseats.com
Ingredients
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1pound (454g) pork breakfast sausage, casings removed 2tablespoons (28g) unsalted butter, as needed 1medium yellow onion (about 8 ounces; 227g), finely diced Kosher salt 3tablespoons (24g) all-purpose flour 3cups (710ml) whole milk Freshly ground black pepper One batch of buttermilk biscuits, split (see notes)
Directions
In a 10-inch cast iron skillet set over medium-high heat, sauté the sausage, breaking it up with a wooden spoon, until at least 1 1/2 tablespoons fat has rendered, about 6 minutes; if your sausage is lean and yields less than 1 1/2 tablespoons of fat, melt in butter, 1/2 tablespoon at a time, until you have about 1 1/2 tablespoons in the skillet. Add the onion, season with a pinch of salt, and cook, stirring occasionally, until onion is very soft and golden and the sausage is well browned, about 7 minutes longer. Stir in the flour until no dry bits remain, about 30 seconds. Stir in 2 tablespoons of milk until completely absorbed. Gradually pour in remaining milk while stirring constantly to avoid lumps. Bring the gravy to a simmer and cook, stirring and scraping the sides and bottom of the skillet, until a silky and thick, spoon-coating sauce forms, about 4 minutes. Season to taste with salt and a generous amount of black pepper. Serve warm biscuits with hot gravy spooned over top.
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