Sausage Gravy
This classic Southern sausage gravy is rich, creamy, and incredibly comforting. Made with just five simple ingredients including savory breakfast sausage, whole milk, and plenty of black pepper, it comes together in just 20 minutes. Perfect for smothering over warm buttermilk biscuits, this authentic recipe delivers restaurant-quality results every single time.
Equipment
- Large cast iron skillet or heavy-bottomed pan 10-12 inches
- Wooden spoon or heat-resistant spatula For breaking up sausage and stirring
- Whisk Essential for preventing lumps
- Measuring cups and spoons For accurate measurements
- Paper towels For blotting excess grease
Ingredients
- 1 pound breakfast pork sausage 454g, bulk sausage in a tube, sage-flavored preferred
- 3 tablespoons unsalted butter 42g, use if sausage doesn't render enough fat
- 1/3 cup all-purpose flour 42g
- 3 cups whole milk 720ml
- 1 teaspoon freshly ground black pepper 5g
- 1/2 teaspoon salt 3g, adjust based on sausage saltiness
- 1/4 teaspoon red pepper flakes 1g, optional
Instructions
- Place sausage in cold skillet, turn heat to medium-high, and break into small crumbles as it cooks. Cook for 8-10 minutes until completely browned with no pink remaining and some crispy edges form.
- Reduce heat to medium-low, sprinkle flour evenly over cooked sausage, and stir continuously for 2-3 minutes until flour turns light golden and smells nutty. Make sure all sausage pieces are coated with flour.
- Switch to a whisk and add 1/2 cup milk while whisking constantly until smooth. Continue adding milk gradually, whisking vigorously until all 3 cups are incorporated and mixture is smooth.
- Add black pepper, salt, and red pepper flakes. Continue whisking frequently over medium-low heat for 5-7 minutes until gravy thickens enough to coat the back of a spoon.
- Remove from heat once desired thickness is reached. Taste and adjust seasoning if needed, then serve immediately over warm biscuits or transfer to a serving bowl.
Notes
- Bulk breakfast sausage works best - sage-flavored adds authentic Southern taste. Don't use Italian sausage or pre-formed patties.
- Whole milk is essential for creamy texture. 2% milk will work but produces thinner gravy; don't use skim milk.
- If sausage is very lean and doesn't render 2-3 tablespoons of fat, add butter to reach proper amount for the roux.
- Add milk gradually, especially the first additions, and whisk constantly to prevent lumps.
- The gravy will look thin at first but will thicken as it heats - be patient and don't add extra flour prematurely.
- Use more black pepper than you think you need - it's a key flavor component in traditional sausage gravy.
- For spicy version: use hot breakfast sausage and add extra red pepper flakes or a dash of cayenne pepper.
- Refrigerate leftovers in an airtight container for up to 3-4 days. Gravy will thicken considerably when cold.
- To reheat: warm gently on stovetop over medium-low heat, adding milk 2 tablespoons at a time until desired consistency is reached.
- Gravy can be frozen for up to 3 months. Thaw overnight in refrigerator before reheating.
Nutrition
Serving: 1servingCalories: 385kcalCarbohydrates: 12gProtein: 14gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 72mgSodium: 658mgPotassium: 285mgSugar: 6gVitamin A: 8IUVitamin C: 2mgCalcium: 15mgIron: 8mg
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