Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Verify stainless-steel bowl is in the freezer before prepping and gathering ingredients.
Gently heat cracked fennel seed, sugar and water in a saute pan over medium heat.
Cook until fennel blooms and is fragrant, and sugar dissolves.
Remove from the heat. Cool slightly.
Combine all ingredients except flour, milk and S&P into the chilled bowl.
Using gloved hands, gently mix together until ingredients are evenly distributed throughout the sausage. Do not overwork.
Cook sausage in a heavy bottom pot or rondeau over medium heat until lightly browned and the fat has rendered, gently breaking up the sausage into irregular 1/2" pieces.
Add flour.
Gently mix together to evenly coat the sausage with the flour.
Cook until the flour has lightly browned, about 3-4 minutes.
While whisking constantly, add the milk, in stages, until it is all incorporated, ensuring no lumps form.
Bring gravy to a simmer.
Continue cooking until it has thickened and coats the back of a spoon, about 6-8 minutes.
Season with S&P. Taste and adjust seasoning as needed.
Remove from the heat. Cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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