To make classic sausage gravy, follow these steps:
Ingredients
- 1 pound pork breakfast sausage (sage flavored or your choice)
- 1/4 cup all-purpose flour
- 2 to 2 1/2 cups whole milk
- Salt and freshly cracked black pepper to taste
- Optional: crushed red pepper flakes for a bit of heat
Instructions
- Cook the Sausage: Place the sausage in a skillet over medium-high heat. Break it up with a spatula or wooden spoon as it cooks. Cook until the sausage is thoroughly browned and no pink remains. Do not drain the grease; keep about 1 to 2 tablespoons for flavor
- Add Flour: Sprinkle the flour evenly over the cooked sausage. Stir constantly until the flour is fully absorbed and cooked for about 1-2 minutes. This creates a roux that will thicken the gravy
- Add Milk: Slowly drizzle in the milk while stirring continuously to avoid lumps. Start with about half the milk, stirring it into the roux and sausage, then add the rest. Continue cooking and stirring until the gravy thickens to your desired consistency, usually a few minutes
- Season: Add salt, freshly cracked black pepper, and crushed red pepper flakes if using. Taste and adjust seasoning as needed
- Serve: Serve the sausage gravy hot over warm biscuits or toast.
Tips
- Use a whisk or spatula to break up any flour clumps before adding milk to prevent lumps
- The gravy thickens as it cools; if it gets too thick, stir in a little more milk to loosen it
- Browning the sausage well adds more flavor to the gravy
This recipe is a classic Southern breakfast favorite and pairs perfectly with biscuits for a hearty meal
