Gluten-Free Sausage Sauce

Preheat a large skillet over medium-high heat, allowing it to reach the optimal temperature. Cook and stir sausage in the hot skillet until it reaches a desirable brown color, breaking down into crumbly bits, approximately 5 to 7 minutes; remove and discard excess fat from the skillet. Decrease heat to a low setting.

Stir butter into cooked sausage until it has fully incorporated and melted; whisk in flour to create a smooth paste. Cook, constantly whisking the mixture, until it has achieved a rich, nutty hue reminiscent of peanut butter, 5 to 10 minutes. Add a pinch of salt and grind in a generous amount of black pepper, approximately 30 grinds.

Increase heat to medium and carefully pour in three cups of milk. Bring the mixture to a gentle simmer, stirring constantly to prevent lumps from forming. Gradually pour in the remaining three cups of milk, one quarter cup at a time, allowing the mixture to return to a simmer after each addition, approximately 10 to 15 minutes. Continue cooking and stirring until the desired consistency is reached, approximately 5 to 10 minutes. Season with a final pinch of black pepper and salt to taste.