Rice and Sausage Pancakes with Country Gravy

Cook the bulk pork sausage (8 ounces total) in a large skillet over medium-high heat, breaking it into small crumbles, until browned and cooked through, about 8-10 minutes. Remove 2 ounces of the cooked sausage for the gravy and set aside; reserve the remaining 6 ounces for the pancake batter.

Prepare the country gravy by leaving 1 tablespoon of sausage drippings in the skillet over medium heat. Whisk in 1 tablespoon of all-purpose flour, stirring constantly for 1-2 minutes to create a light golden roux.

Slowly pour 2/3 cup of milk into the roux while whisking continuously to prevent lumps from forming. Continue cooking and stirring until the gravy thickens, about 3-4 minutes.

Stir in the reserved 2 ounces of cooked crumbled sausage into the gravy. Season with salt and ground white pepper to taste, then remove from heat and keep warm.

Combine 1/4 cup all-purpose flour and 2 tablespoons all-purpose flour (1/3 cup total) in a mixing bowl. Add 1 1/3 cups milk and beat until a smooth, thin batter forms.

Stir the beaten egg into the batter until fully incorporated, then fold in the cooled cooked rice and the reserved 6 ounces of crumbled pork sausage until evenly distributed.

Heat 2 tablespoons of butter or margarine in a large griddle or skillet over medium heat until melted and foamy. Drop batter by 1/4-cup portions onto the griddle, leaving about 2 inches between each pancake.

Cook the pancakes for 3-4 minutes on the first side until the edges appear set and the bottom is golden brown. Flip carefully and cook for an additional 2-3 minutes until the second side is golden and the pancake is cooked through.

Transfer the cooked pancakes to a warm serving plate. Repeat with remaining batter, adjusting griddle temperature if needed to ensure even browning.

Serve the warm rice and sausage pancakes topped generously with the hot country gravy.