Sausage Gravy Recipe

1 minute read

This Sausage Gravy is the ultimate Southern breakfast staple. The beauty of this recipe is that it uses the natural fats from the breakfast sausage to create a rich, savory roux, which then thickens the milk into a silky gravy. It’s hearty, peppery, and exactly what you want spooned over a warm, split biscuit on a slow morning.

Classic Sausage Gravy

Ingredients:

Ingredient	Amount
Mild ground breakfast sausage	1 lb
Whole milk	3 cups
All-purpose flour	1/3 cup
Garlic powder	1/2 teaspoon
Salt and black pepper	To taste
Biscuits	8

How To Make Sausage Gravy:

Step 1: Brown the Sausage: Place the breakfast sausage in a large skillet over medium-high heat. Cook until it is fully browned and crumbled.

Step 2: Create the Roux: Sprinkle the 1/3 cup of flour over the cooked meat. Lower the heat to medium and stir constantly for about 1/2 minutes. This “toasts” the flour, removing the raw taste and ensuring a smooth, nutty base.

Step 3: Season: Stir in the garlic powder, salt, and plenty of black pepper.Note: Traditional sausage gravy is usually heavy on the black pepper, so feel free to be generous!

Step 4: Thicken with Milk Slowly whisk in the 3 cups of whole milk. Continue to cook, stirring frequently, until the mixture begins to simmer and thickens to your desired consistency. It should be thick enough to coat the back of a spoon.

Step 5: Serve: Split your warm biscuits in half and pour the hot gravy generously over the top. Serve immediately.

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1 minute read