Best Homemade Sausage Gravy (Print Version)
Creamy peppered sausage in rich Southern-style gravy, delicious and perfect for breakfast with biscuits.
# Ingredients:
→ 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
# Steps to Follow:
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 Notes:
01 -
For spicier gravy, use hot breakfast sausage or add cayenne pepper as desired.
02 -
If the gravy thickens while standing or on reheating, stir in a splash of milk to adjust consistency.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
04 -
To reheat, warm gently in a skillet over medium-low heat, adding more milk if necessary.
05 -
For a richer taste, substitute part of the milk with half-and-half or finish the gravy with a small amount of butter.