Description
This Easy Sausage Gravy recipe is a classic southern breakfast staple, featuring savory, browned pork sausage cooked in a skillet and combined with a rich, creamy flour and milk gravy seasoned with salt and plenty of black pepper. Ready in just 20 minutes, it’s perfect for serving over warm biscuits or toast for a comforting start to your day.
Ingredients
Scale
Ingredients
- 1 pound bulk ground pork breakfast sausage (mild or hot)
- 1/4 cup all-purpose flour
- 2 to 2 1/2 cups milk
- Salt, to taste
- Black pepper, to taste
Instructions
- Brown the Sausage: In a large skillet over medium-high heat, crumble the ground pork sausage and cook until it begins to brown, ensuring it develops flavor by allowing some parts to caramelize. Do not drain the grease.
- Add the Flour: Sprinkle the all-purpose flour evenly over the browned sausage. Stir constantly for 2 to 3 minutes to cook the flour and create a roux that will thicken the gravy.
- Incorporate the Milk: Gradually pour in the milk while stirring continuously to prevent lumps. Reduce the heat to a simmer and let the gravy thicken, stirring frequently. Adjust thickness by using 2 cups of milk for thicker gravy or up to 2 1/2 cups for a thinner consistency.
- Season and Serve: Add salt and plenty of freshly ground black pepper to taste. Serve the sausage gravy immediately over biscuits, toast, or your preferred base.
Notes
- Do not drain the sausage grease; it is essential for flavor and texture of the gravy.
- Use whole or 2% milk for creamier texture, but you can adjust for dietary preferences.
- Add more pepper generously as it balances the rich flavors.
- For gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- This gravy is best served fresh; it thickens as it cools, so stir before serving if reheated.
