Description
A classic and comforting Southern-style sausage gravy made with browned breakfast sausage, all-purpose flour, and creamy milk, perfect for serving over biscuits or toast. This easy-to-make gravy is rich, flavorful, and ready in just 20 minutes, ideal for a hearty breakfast or brunch.
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
- Black pepper, to taste
Instructions
- Brown the Sausage: In a large skillet over medium-high heat, crumble and brown the sausage thoroughly. Allow it to get nicely browned to develop flavor, but do not drain the grease afterwards as it will form the base of your gravy.
- Add the Flour: Sprinkle the all-purpose flour evenly over the browned sausage. Stir constantly and cook the mixture for 2 to 3 minutes to cook out the raw flour taste and thicken the base.
- Incorporate Milk and Simmer: Gradually add the milk to the sausage and flour mixture, stirring well after each addition to avoid lumps. Reduce the heat to a simmer and allow the gravy to thicken, stirring frequently. Use about 2 cups of milk for thick gravy or add up to 2 1/2 cups for a thinner consistency. Season generously with salt and plenty of freshly ground black pepper. Serve immediately for best results.
Notes
- For a spicier gravy, use hot breakfast sausage instead of mild.
- If the gravy becomes too thick, simply add a splash of milk to adjust consistency.
- This gravy pairs excellently with freshly baked biscuits or over toast.
- Do not drain the sausage grease as it imparts flavor and richness to the gravy.
- Black pepper is essential for authentic flavor; don’t skimp on it.
