1 tablespoon unsalted butter
1 pound Maple-Sage Breakfast Sausage (here) or good-
quality bulk sausage
1 small onion, finely chopped (about ⅔ cup)
2 tablespoons all-purpose flour
2 cups whole milk
Kosher salt and freshly ground black pepper
- Heat the butter in a 10-inch heavy-bottomed nonstick
skillet over medium-high heat until foamy. Add the
sausage and cook, using a wooden spatula or spoon to
break up the meat, until no longer pink, about 6 minutes.
Add the onion and cook until softened, about 2 minutes. - Add the flour and cook, stirring constantly, until
completely absorbed, about 1 minute. Gradually add half
of the milk, whisking constantly, then whisk in the
remaining milk and allow to come to a simmer, whisking
constantly. Simmer, whisking, until thickened, about 3
minutes. Season to taste with salt and plenty of black
pepper.