Description
A classic Southern-style sausage gravy made with breakfast sausage, flour, and milk, seasoned simply with salt and black pepper. This hearty and creamy gravy is perfect served hot over freshly baked biscuits for a comforting breakfast or brunch.
Ingredients
Scale
Sausage Gravy
- 1 pound breakfast sausage
- 1/3 cup all purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Cook the Sausage: Place a large skillet over medium heat and cook 1 pound breakfast sausage, breaking it apart continuously, until fully browned with no pink remaining. Do not drain the drippings to retain the flavor for the gravy.
- Add Flour: Sprinkle 1/3 cup all purpose flour evenly over the cooked sausage. Stir continuously for 1 to 2 minutes until the flour absorbs the sausage drippings and forms a thick paste, which is the base for your gravy.
- Incorporate Milk: Slowly pour in 3 cups whole milk while stirring constantly to prevent lumps from forming, ensuring a smooth gravy.
- Thicken the Gravy: Continue cooking and stirring for 5 to 7 minutes until the gravy thickens to your desired consistency. This step requires patience to allow the flour to fully cook and the gravy to become creamy.
- Season and Serve: Stir in 1/2 teaspoon salt and 1 teaspoon black pepper. Taste and adjust seasoning if needed. Serve the hot sausage gravy over freshly baked biscuits for a delicious meal.
Notes
- Use whole milk for a richer and creamier texture; you can substitute with 2% milk but the gravy may be lighter.
- Do not drain the sausage drippings as they add depth and flavor to the gravy.
- Stir constantly after adding flour and milk to avoid lumps in the gravy.
- If the gravy becomes too thick, thin it out with a little extra milk.
- Serve immediately for best texture; the gravy may thicken as it cools.
