Best Homemade Sausage Gravy (Print Version)
Creamy peppered sausage in rich Southern-style gravy, delicious and perfect for breakfast with biscuits.
# What You’ll Need:
→ Meats
01 - 450 grams pork breakfast sausage
→ Pantry
02 - 30 grams all-purpose flour
→ Dairy
03 - 480 to 600 milliliters whole milk
→ Seasonings
04 - Freshly cracked black pepper, to taste
05 - Kosher salt, to taste, optional
# How to Make It:
01 - Heat a cast iron or heavy-bottomed skillet over medium heat. Add pork sausage, breaking it apart with a spatula, and cook until browned and no longer pink, about 5 to 7 minutes.
02 - Do not drain the rendered fat. Reduce heat to low. Evenly sprinkle the flour over the cooked sausage and stir well to coat, forming a roux. Continue cooking, stirring constantly, for approximately 2 minutes until the flour loses its raw aroma.
03 - Slowly pour in about half the milk while stirring constantly to blend and prevent lumps. Raise the heat to medium.
04 - Gradually add the remaining milk while continuing to stir. Bring the gravy to a gentle simmer and cook until thickened to your preference, 3 to 5 minutes.
05 - Generously season the gravy with freshly cracked black pepper and adjust salt as needed. Serve hot ladled over freshly baked biscuits or toasted bread.
# Additional Tips::
01 -
- Quick and easy with only a few ingredients
- Comfort food that feels like it took all morning
- Customizable for spice and flavor
- Tastes just as good reheated the next day
02 -
- High in protein and satisfies serious comfort food cravings
- Leftovers keep great in the fridge
- A warming crowd-pleaser for both breakfast and dinner
03 -
- Always use a heavy skillet to keep the heat even and avoid burning the roux
- Brown the sausage very well for the most depth of flavor
- Warming the milk before adding will make the gravy come together more smoothly and avoid lumps