Description
This easy sausage gravy recipe is a classic Southern breakfast favorite made with savory browned sausage, a creamy roux, and a peppery milk-based gravy. Ready in just 20 minutes, it’s perfect served over warm biscuits for a comforting and satisfying meal.
Ingredients
Scale
Sausage Gravy 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
- Freshly ground black pepper, to taste
Instructions
- Brown the Sausage: In a large skillet over medium-high heat, crumble and brown the sausage thoroughly, allowing it to develop a nice brown color to enhance flavor. Avoid draining the grease as it will be used in the gravy.
- Add Flour: Sprinkle the all-purpose flour evenly over the browned sausage and stir constantly. Continue cooking for 2 to 3 minutes to cook out the raw flour taste and form a roux.
- Incorporate Milk and Simmer: Gradually add the milk in increments, stirring well after each addition to combine with the roux. Reduce the heat to a simmer and let the gravy thicken, stirring frequently to avoid lumps. Adjust the thickness by adding more or less milk as desired.
- Season and Serve: Season the gravy with salt and generous amounts of freshly ground black pepper to taste. Serve the gravy hot immediately, ideally over freshly baked biscuits or your choice of bread.
Notes
- For thicker gravy, use 2 cups of milk; for thinner gravy, add up to 2 1/2 cups.
- Do not drain sausage grease; it adds necessary flavor and fat to the gravy.
- Use mild or hot sausage depending on your preferred spice level.
- Serve over warm biscuits for a traditional Southern-style breakfast.
