Sausage Gravy
A classic Southern-style sausage gravy made with browned breakfast sausage, onions, garlic, flour, and milk, seasoned with dried sage. Serve warm over biscuits.
Servings: 6 servings
Ingredients
Ingredients
- 1 poundcountry or breakfast sausage
- 2 tablespoonsbutter
- 1/2 of a medium onionfinely diced
- 1 clovegarlicminced
- 1/4 cupflourheaping
- 3 cupswhole milk
- 1/2 tablespoondried sage
- Salt and pepper to taste
Instructions
Instructions
- Heat a large high-sided skillet or Dutch oven over medium-high. Add 1 pound sausage and brown, breaking it into pieces with a spoon, until no pink remains (about 6–8 minutes). If there is an excessive amount of rendered fat, spoon off some, leaving enough to cook the vegetables.
- Reduce heat to medium and add 2 tablespoons butter and ½ of a medium onion, finely diced. Cook, stirring occasionally, until the onion is translucent, about 3–4 minutes.
- Add 1 clove garlic, minced, and cook, stirring, for 1 minute.
- Sprinkle a heaping ¼ cup flour evenly over the sausage mixture. Stir constantly to coat the meat and vegetables and cook the flour for 1–2 minutes to remove the raw taste.
- Gradually pour in 3 cups whole milk while stirring or whisking to combine and prevent lumps. Stir in ½ tablespoon dried sage.
- Increase heat slightly just until the mixture comes to a gentle simmer, stirring frequently. Once simmering, reduce heat to medium-low and simmer, stirring occasionally, until the gravy thickens to a creamy consistency, about 3–5 minutes.
- Taste and season with salt and pepper to your preference.
- Serve the gravy warm over biscuits.
Equipment
- 6-quart Dutch Oven
Notes
Notes
You can use mild, medium, or hot sausage in this recipe.
For a thinner gravy, add more milk a splash at a time to reach your desired consistency.
Store gravy in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months (thaw in the refrigerator overnight). Reheat in a saucepan over low heat. Add a few splashes of milk to thin out the gravy if needed after reheating.
You can use mild, medium, or hot sausage in this recipe.
For a thinner gravy, add more milk a splash at a time to reach your desired consistency.
Store gravy in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months (thaw in the refrigerator overnight). Reheat in a saucepan over low heat. Add a few splashes of milk to thin out the gravy if needed after reheating.