Traditional Sausage Gravy
Servings: 4–6
Prep Time: 5 minutes
Cook Time: 15–20 minutes
Total Time: 20–25 minutes
Ingredients
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1 pound (450 g) bulk breakfast sausage (mild or spicy)
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1/4 cup all-purpose flour
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3 cups whole milk (warm)
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1/2 teaspoon freshly ground black pepper (adjust to taste)
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Salt to taste (amount will depend on sausage)
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Optional: pinch of crushed red pepper flakes or cayenne (for heat)
Instructions
1. Brown the Sausage:
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In a large skillet over medium heat, crumble the sausage and cook until fully browned and no longer pink, about 6–8 minutes.
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Break it up into small pieces as it cooks.
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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:
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Sprinkle the flour evenly over the browned sausage.
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Stir continuously, letting the flour absorb the fat and cook for 1–2 minutes.
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The mixture should take on a light golden color but not brown.
3. Add the Milk:
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Gradually pour in the warm milk while stirring constantly to prevent lumps.
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Bring the mixture to a gentle simmer over medium heat, stirring frequently.
4. Simmer and Thicken:
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Let the gravy simmer gently for 5–10 minutes, or until thickened to your desired consistency.
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Stir in black pepper and adjust seasoning with salt to taste.
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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:
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If the gravy becomes too thick, add a splash of warm milk to loosen it.
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Use freshly cracked black pepper for best flavor.
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Whole milk provides the creamiest texture, but 2% milk may be used.
Storage:
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Refrigerate leftovers in an airtight container for up to 3 days.
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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.
