Traditional Sausage Gravy

Traditional Sausage Gravy

Servings: 4–6

Prep Time: 5 minutes

Cook Time: 15–20 minutes

Total Time: 20–25 minutes

Ingredients

• 1 pound (450 g) bulk breakfast sausage (mild or spicy)

• 1/4 cup all-purpose flour

• 3 cups whole milk (warm)

• 1/2 teaspoon freshly ground black pepper (adjust to taste)

• Salt to taste (amount will depend on sausage)

• Optional: pinch of crushed red pepper flakes or cayenne (for heat)

Instructions

1. Brown the Sausage:

1. In a large skillet over medium heat, crumble the sausage and cook until fully browned and no longer pink, about 6–8 minutes.

2. Break it up into small pieces as it cooks.

3. Do not drain the fat unless there’s an excessive amount — about 2–3 tablespoons of drippings are ideal for the gravy.

2. Make the Roux:

1. Sprinkle the flour evenly over the browned sausage.

2. Stir continuously, letting the flour absorb the fat and cook for 1–2 minutes.

3. The mixture should take on a light golden color but not brown.

3. Add the Milk:

1. Gradually pour in the warm milk while stirring constantly to prevent lumps.

2. Bring the mixture to a gentle simmer over medium heat, stirring frequently.

4. Simmer and Thicken:

1. Let the gravy simmer gently for 5–10 minutes, or until thickened to your desired consistency.

2. Stir in black pepper and adjust seasoning with salt to taste.

3. For a spicier version, add a pinch of crushed red pepper flakes or cayenne.

5. Serve:

Serve hot over split, freshly baked biscuits. Optionally, top with a fried or poached egg for a heartier meal.

Tips:

• If the gravy becomes too thick, add a splash of warm milk to loosen it.

• Use freshly cracked black pepper for best flavor.

• Whole milk provides the creamiest texture, but 2% milk may be used.

Storage:

• Refrigerate leftovers in an airtight container for up to 3 days.

• Reheat gently on the stove or in the microwave, adding a splash of milk if needed.

Let me know if you’d like a biscuits recipe to pair with it or a gluten-free variation.