Ah, classic sausage gravy—rich, creamy, and perfect over biscuits for breakfast! Here’s a foolproof recipe:
Sausage Gravy
Servings: 4
Prep Time: 5 min
Cook Time: 15 min
Ingredients
- 1 lb breakfast sausage (pork or turkey, spicy or mild)
- 3 tbsp all-purpose flour
- 2–3 cups milk (whole milk makes it creamier)
- Salt and black pepper to taste
- Optional: pinch of crushed red pepper or garlic powder
Instructions
- Cook the sausage
- In a large skillet over medium heat, cook sausage until browned and fully cooked.
- Break it up into small crumbles as it cooks.
- Make the roux
- Sprinkle the flour over the cooked sausage. Stir well and cook for 1–2 minutes to remove the raw flour taste.
- Add milk
- Slowly pour in 2 cups of milk while stirring constantly.
- Bring to a simmer; the mixture will thicken.
- Adjust consistency
- If gravy is too thick, add more milk until desired consistency is reached.
- Season
- Add salt and pepper to taste. Optional: a pinch of crushed red pepper for a little kick.
- Serve
- Pour over warm biscuits, toast, or even fried potatoes.
Tips & Variations
- Creamier gravy: Use half-and-half or heavy cream instead of some of the milk.
- Make it spicy: Use spicy sausage or add cayenne pepper.
- Make it ahead: Gravy thickens as it sits; just add a splash of milk and reheat.
If you want, I can give a step-by-step guide for the ultimate restaurant-style sausage gravy, with tips to make it ultra-smooth and perfectly seasoned every time. It’s a game-changer for breakfast.
Do you want me to do that?
