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Place a large cast iron skillet or sauté pan over medium heat. Add sausage and cook, breaking it up and stirring with a spoon until browned and fully cooked.
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Use a slotted spoon to transfer cooked sausage from skillet to a bowl.
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Add 2 tablespoons lard, or enough to make about 3 tablespoons fat when combined with pan drippings, into the skillet and let melt.
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Add flour, one tablespoon at a time, stirring constantly to make a roux.
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Continue to cook roux, stirring constantly, for two minutes.
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Slowly add milk, stirring or whisking constantly, until combined.
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Cook until gravy thickens and just begins to boil, about 5 minutes.
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Add salt, pepper, and cooked sausage to the skillet and stir to combine.