Description
This Easy Sausage Gravy recipe is a classic Southern comfort food perfect for breakfast or brunch. Made with browned ground pork sausage, thickened with flour, and smoothed out with milk, this creamy gravy is seasoned simply with salt and lots of black pepper. It’s quick to prepare and pairs perfectly with biscuits or toast.
Ingredients
Scale
Sausage Gravy
- 1 pound bulk ground pork breakfast sausage (mild or hot)
- 1/4 cup all-purpose flour
- 2 to 2 1/2 cups milk
- Salt, to taste
- Black pepper, to taste
Instructions
- Brown the Sausage: In a large skillet over medium-high heat, crumble and brown the sausage. Allow it to brown well to develop flavor, but do not drain the grease.
- Add the Flour: Sprinkle the flour evenly over the browned sausage and stir to combine. Cook for 2 to 3 minutes, stirring constantly to cook out the raw flour taste.
- Incorporate the Milk: Gradually add the milk a little at a time, stirring well after each addition to avoid lumps. Reduce the heat to a simmer and cook until the gravy thickens, stirring frequently.
- Season and Adjust Thickness: For thicker gravy, use about 2 cups of milk total; for thinner, add more to reach desired consistency. Season with salt and generous amounts of black pepper to taste.
- Serve Immediately: Once thickened and seasoned, serve the gravy hot over biscuits or your favorite breakfast sides.
Notes
- Do not drain the sausage grease as it adds flavor and helps thicken the gravy.
- Use whole milk for a creamier texture; you can substitute with 2% milk but the gravy may be less rich.
- Adjust black pepper according to your spice preference, but traditionally this gravy has a peppery kick.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for thickening.
- Serve immediately as the gravy will thicken further upon standing and may become too thick to drizzle.
