Let’s be real—sausage gravy is one of those comfort foods that hits just right. It’s creamy, savory, and perfect for breakfast (or dinner… or anytime, really). This recipe is as simple as it gets and totally delivers. Whether you’re having it over biscuits or just need something to make your mashed potatoes extra amazing, this gravy is your new best friend.
Ingredients:
- 1 lb Breakfast Sausage (You can use regular or spicy sausage, depending on your preference)
- 1/3 cup Flour (All-purpose is fine!)
- 4 cups Milk (Whole milk gives it a creamier texture, but any milk will work)
- Salt and Pepper (To taste, and don’t be shy with the pepper!)
Instructions:
- Cook the sausage:
In a large skillet, crumble the breakfast sausage over medium-high heat. Cook until it’s browned and cooked through, stirring occasionally. Break up the sausage into small pieces as it cooks to get a nice even texture. - Add flour:
Once the sausage is fully cooked, reduce the heat to medium. Sprinkle the 1/3 cup of flour directly over the sausage and stir to combine. This is going to help thicken the gravy. Cook the sausage and flour together for about 1-2 minutes, stirring constantly to avoid any burning or clumping. - Add the milk:
Slowly pour in the 4 cups of milk, a little bit at a time, stirring constantly. Keep stirring until the gravy thickens to your desired consistency. If it gets too thick, add a bit more milk to loosen it up. If it’s too thin, let it simmer for a bit longer to thicken. - Season:
Season with salt and pepper to taste. Make sure to taste it as you go, since the sausage itself can be salty. If you like a bit of heat, feel free to add more black pepper or even a pinch of cayenne! - Serve and enjoy:
Pour the gravy over hot biscuits, mashed potatoes, or whatever you’re craving. This stuff is rich, creamy, and ridiculously good.
Tips:
- Sausage Choices: Feel free to use pork sausage, turkey sausage, or even a plant-based sausage if you’re looking to make it healthier or vegetarian.
- Gravy Texture: If you want a smoother gravy, you can always use an immersion blender to blend it for a more velvety finish, though that’s not necessary if you like a chunkier texture.
- Spice it Up: Add a little cayenne pepper or hot sauce for a spicy kick. If you like things extra spicy, a pinch of red pepper flakes will give it some nice heat.
Q&A:
Q: Can I make this without flour?
A: You can! To make it gluten-free, swap the flour for cornstarch or a gluten-free flour blend. Just remember, you’ll need to adjust the amount of thickener depending on what you’re using—cornstarch tends to thicken faster, so go easy on it.
Q: Can I freeze sausage gravy?
A: Yes! Sausage gravy freezes well. Just let it cool down completely, then store it in an airtight container in the freezer for up to 3 months. To reheat, just warm it up over low heat on the stove, adding a splash of milk if it’s too thick.
Q: What can I serve this with besides biscuits?
A: The options are endless! Try it over scrambled eggs, roasted potatoes, fried chicken, or even a simple toasted English muffin. Or just spoon it over a bowl of grits for a Southern-inspired treat!
Q: Can I make this ahead of time?
A: Yep, absolutely! You can cook the sausage gravy ahead of time and store it in the fridge for up to 3 days. Just reheat it on the stove over low heat, adding a little extra milk to bring it back to life if needed.
There you have it—super easy, super tasty sausage gravy that’ll make your mornings (or any meal) a whole lot better. Enjoy! 😋