Description
This Easy Sausage Gravy recipe is a classic Southern comfort food staple. Made with ground pork breakfast sausage, flour, and milk, this creamy, flavorful gravy is perfect for serving over biscuits or your favorite morning bread. Ready in just 20 minutes, it’s a quick and satisfying addition to any breakfast or brunch.
Ingredients
Scale
Ingredients
- 1 pound bulk ground pork breakfast sausage (mild or hot)
- 1/4 cup all-purpose flour
- 2 to 2 1/2 cups milk
- Salt, to taste
- Black pepper, to taste
Instructions
- Brown the Sausage: In a large skillet over medium-high heat, crumble and brown the sausage until it develops a nice brown color for added flavor. Do not drain the grease as it will contribute to the gravy’s richness.
- Add Flour: Sprinkle the all-purpose flour over the browned sausage and stir thoroughly. Cook this mixture for 2 to 3 minutes, stirring constantly to cook out the raw flour taste and create a roux base.
- Incorporate Milk: Gradually pour in the milk, stirring well after each addition to ensure the gravy is smooth and free of lumps. Reduce the heat to simmer and continue stirring frequently as the gravy thickens to your desired consistency.
- Season: Add salt and plenty of black pepper to taste. Adjust the thickness of the gravy by varying the amount of milk used—use around 2 cups for a thicker gravy or more for a thinner consistency.
- Serve: Once the gravy has thickened, serve immediately over warm biscuits or as a delicious topping for your favorite breakfast dish.
Notes
- For a spicier gravy, use hot breakfast sausage instead of mild.
- If the gravy becomes too thick, simply whisk in a little more milk until you reach the desired consistency.
- Leftover gravy can be refrigerated for up to 3 days and gently reheated on the stovetop with a splash of milk.
- Use fresh black pepper generously to enhance the flavor of the gravy.
- Serve with freshly baked biscuits for the classic Southern experience.
