Sausage Gravy
Sausage gravy is a classic Southern breakfast dish featuring a rich and creamy gravy with savory sausage, perfect over biscuits or toast. This easy recipe comes together quickly and offers comforting, hearty flavors ideal for brunch or breakfast.
Servings: 4 servings
Ingredients
- 1 lb pork sausage choose mild or spicy
- 2 tablespoons butter adds richness and helps create the roux
- 1/4 cup all-purpose flour thickening agent for the gravy
- 2 1/2 cups milk whole milk preferred, can use 2% or any milk
- 1/4 teaspoon garlic powder adds subtle depth of flavor
- 1/2 teaspoon salt enhances flavor
- 1/4 teaspoon ground black pepper adds gentle kick
Instructions
- Begin by heating a large skillet over medium heat. Add the pork sausage and cook, breaking it up with a wooden spoon until it’s nicely browned and cooked through, about 5-7 minutes.
- Once the sausage is fully cooked, add 2 tablespoons of butter to the skillet. Allow the butter to melt and combine with the sausage fat to form a rich base.
- Sprinkle ¼ cup of all-purpose flour evenly over the sausage and butter. Stir continuously for 2-3 minutes to cook the flour and avoid a raw flour taste.
- Slowly pour in 2 ½ cups of milk while stirring constantly to prevent lumps. Continue stirring as the mixture thickens, about 5-7 minutes, until gravy is creamy and smooth.
- Add ¼ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper to the gravy. Stir to combine and adjust seasoning to taste.
- Reduce heat to low and let the gravy simmer for a couple of minutes, stirring occasionally. Remove from heat once thickened to your liking and serve hot over biscuits, toast, or breakfast sides.
Equipment
- Large Skillet
- Wooden Spoon
- Whisk
Notes
Use good quality sausage for best flavor; turkey sausage is a lean alternative. Cook flour properly to avoid lumps. If gravy is too thick, whisk in more milk. For extra flavor, add smoked paprika or cayenne pepper. Serve immediately for best texture; gravy thickens as it cools.