Here’s a rich, classic Sausage Gravy recipe — perfect over warm biscuits 🍽️
🥣 Classic Southern Sausage Gravy
(Serves 4–6)
Ingredients
- 1 lb (450 g) breakfast sausage (pork)
- ¼ cup all-purpose flour
- 2½–3 cups whole milk
- ½ teaspoon black pepper (or more to taste)
- ¼ teaspoon salt (adjust depending on sausage)
- Optional: pinch of crushed red pepper
Instructions
- Cook the sausage
- In a large skillet over medium heat, cook sausage until browned and fully cooked.
- Do not drain the fat (this makes the gravy flavorful).
- Add the flour
- Sprinkle flour over the cooked sausage.
- Stir constantly for about 1–2 minutes to cook out the raw flour taste.
- Add milk gradually
- Slowly pour in milk while stirring continuously to prevent lumps.
- Bring to a gentle simmer.
- Thicken
- Cook 5–8 minutes, stirring often, until thick and creamy.
- Add more milk if it becomes too thick.
- Season
- Stir in black pepper, salt, and optional red pepper.
- Taste and adjust seasoning.
🍞 Serve With
- Split buttermilk biscuits
- Toast
- Fried eggs
- Hash browns
Tips for Perfect Gravy
- If it gets too thick → add a splash of milk.
- If too thin → simmer a little longer.
- For extra richness → replace ½ cup milk with heavy cream.
If you’d like, I can also give you a homemade buttermilk biscuit recipe to go with it.
