sausage gravy recipe
This creamy and savory sausage gravy pairs perfectly with biscuits for a classic southern breakfast. It's rich, flavorful, and easy to prepare.
Equipment
- 1 Skillet or frying pan
- 1 Wooden spoon or spatula
- 1 Measuring cups and spoons
- 1 Whisk
- 1 Serving bowl
Ingredients
- 1 pound breakfast sausage
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt Add more to taste.
- 1/4 teaspoon black pepper Add more to taste.
- 1/4 teaspoon crushed red pepper flakes Optional for heat.
- as needed serving biscuits Store-bought or homemade.
Instructions
- In a large skillet, cook the breakfast sausage over medium heat, breaking it apart into small crumbles with a wooden spoon.
- Cook the sausage until browned and no longer pink, about 5-7 minutes. Drain any excess grease if necessary.
- Sprinkle the flour over the cooked sausage and stir well, cooking for an additional 1-2 minutes to create a roux.
- Gradually add the whole milk while whisking continuously to avoid lumps.
- Continue cooking over medium heat, stirring frequently, until the gravy thickens, about 5 minutes.
- Stir in the salt, black pepper, and crushed red pepper flakes if using. Adjust seasoning to taste.
- Serve the sausage gravy hot over warm biscuits.
Notes
For a thicker gravy, allow it to simmer a bit longer; for a thinner consistency, add a little more milk and stir well.
This gravy is best served immediately but can be stored in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of milk to maintain the desired consistency.
Variations can include adding cooked chopped vegetables like bell peppers or onions for extra flavor.