Measure 90 grams of soft white wheat berries. Mill on a fine setting. I have a NutriMill Harvest so I can get a full 90 grams of flour one-for-one out of my grain mill. If you have trouble getting all the flour to move through your mill, you may need to weigh out one or two grams extra of wheat berries. This will account for any loss you may experience in the milling process.
Warm your skillet over medium heat. I like to use a cast iron skillet for making sausage gravy with fresh milled flour, but any skillet will work fine.
Over medium heat, brown 1 pound of ground sausage, chopping into small chunks as it cooks.
After the sausage is fully cooked, reduce heat to medium low.
Then, add the freshly milled flour and stir until all the flour is fully absorbed by grease. Cook for 1-2 minutes more.
Slowly add approximately 1/3 of the total amount of milk. Be sure to stir as you add the milk. Then, slowly add the remainder of the milk, stirring until it reaches your desired consistency. If the gravy is thickening up too fast, reduce the heat to low.
Tip: When making sausage gravy it’s important to understand you need to balance the temperature and the rate at which you are adding the liquid. If the liquid is going in too fast or if the temperature of your skillet is too hot, you’ll get lumps. The best way to avoid the lumps is to stir in the liquid slowly at a lower heat. If it’s getting lumpy, you need to quickly adjust either the heat or the amount of liquid. There’s a little bit of an art to this balance but after a practicing just a few times, you’ll be able to perfect the technique in no time. See my video for a visual on what this looks like.
This recipe is for thick sausage gravy. If you don’t like your gravy thick, simply add more milk until you reach your desired consistency.
Add salt and pepper to taste.
Cook for another 1–2 minutes, stirring until the milk is heated throughout.
