Sausage Gravy

Make sausage gravy from scratch in just 20 minutes with this easy recipe! This classic southern dish combines savory sausage crumbles in a thick and creamy, peppery milk gravy. Hearty and delicious comfort food!

more

Sausage Gravy

Sausage gravy just might be one of the best recipes in the world. It’s so simple yet so delicious and we eat it for breakfast, lunch, and dinner! Easy enough to throw together when you don’t feel like cooking dinner during the week, but also so incredibly tasty that it’s one of the highlights of our Christmas breakfast. Make this for Mother’s Day and I guarantee she will be impressed!

One of the great things is that this sausage gravy will last up to 5 days in the refrigerator so you can even make this ahead of time. For my huge Christmas breakfast last year (serving nearly 20 people) I made a double batch the day before. The next morning I rewarmed it with a bit of milk to thin since it thickens considerably after cooling. I tasted again for salt and pepper and served it in my crock pot so it would stay warm all morning. It was a huge hit along with this Cheesy Hashbrown Potato Casserole.

Biscuits are the classic pairing with southern sausage gravy. They go together like peanut butter and jelly. But you can also serve this on toast, over rice or in breakfast tacos! Follow my recipe for Papas con Huevos (potato & egg tacos) and add a spoonful of this in each tortilla along with shredded cheese – amazing.

Ingredients you will need:

• 1 lb fresh pork sausage
• 2 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups milk
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Helpful kitchen tools:

• Cast iron skillet
• Liquid measuring cup
• Wooden spoon
• Measuring cups and spoons

For this recipe you want to use bulk pork sausage. It comes in a tube and it has not been cooked yet. I buy a few of these at a time and keep them on hand in the freezer. You can use a variety of flavors besides “original.” Maple sausage is a good one if you like sweet and savory, or the hot version if you like things spicy. We usually use the hot version plus add extra tabasco sauce as well.

Brown the sausage while crumbling into chunks. Add butter and stir until melted. Next, sprinkle with flour. All-purpose flour is used to thicken the gravy. There are other thickening agents, but flour gives it the best taste and texture. It combines with the grease from the sausage and the butter to create a thick paste known as a roux.

When you add the milk it will thicken it for a creamy texture. Add the milk slowly and stir the entire time so you don’t get any flour clumps. It will seem watery until it begins to bubble and this can take up to ten minutes. It will continue to thicken as it cools, so I take it off the heat right before my desired consistency. If the gravy is too thick for your liking (or when reheating leftovers) add a splash of milk to thin it.

You don’t need to put any other spices except the flavor of the sausage along with salt and pepper. Use freshly ground black pepper if possible, and plenty of it. It should have a robust peppery flavor, but you can adjust to your taste.

For more delicious breakfast ideas, check out…

• Breakfast Casserole with Ham and Cheese
• Blueberry Breakfast Cake
• Turkey Hash Brown Casserole
• Breakfast Burritos
• Slow Cooker Breakfast Quinoa
• Loaded Coffee Smoothie
• Corned Beef Hash