Description
A classic Southern breakfast favorite, this easy sausage gravy recipe is creamy, flavorful, and perfect served over warm biscuits. Made with browned breakfast sausage, a simple flour roux, and rich milk, it comes together in just 20 minutes for a comforting start to your day.
Ingredients
Scale
Sausage Gravy
- 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 and cook the sausage until browned, allowing it to develop a deep, flavorful crust. Do not drain off the grease as it will help create the gravy base.
- Add flour: Sprinkle the flour evenly over the browned sausage. Stir constantly for 2 to 3 minutes to cook out the raw flour taste and form a roux that will thicken the gravy.
- Incorporate milk: Gradually add milk, about 1/2 cup at a time, stirring well after each addition to combine. Reduce heat to a simmer and continue stirring frequently until the gravy thickens to your desired consistency.
- Season and serve: Season the gravy with salt and plenty of freshly ground black pepper to taste. Serve immediately over warm biscuits or your choice of bread.
Notes
- Use either mild or hot breakfast sausage depending on your spice preference.
- For thinner gravy, add more milk gradually. For thicker gravy, stick closer to 2 cups of milk.
- Don’t drain the sausage grease as it adds essential flavor and richness.
- Serve the gravy immediately after cooking for the best texture and flavor.
- Leftover gravy can be refrigerated and gently reheated over low heat with a splash of milk to loosen it.
