Here’s a classic Southern-style sausage gravy recipe — creamy, savory, and perfect over biscuits for breakfast or brunch.
🌭 Classic Sausage Gravy
Ingredients
- 1 lb (450 g) breakfast sausage (pork or turkey)
- 3–4 tbsp all-purpose flour
- 2–2½ cups milk (whole milk works best)
- Salt and black pepper to taste
- Optional: pinch of crushed red pepper or garlic powder for extra flavor
Instructions
- Cook Sausage
- In a large skillet over medium heat, cook sausage until browned and cooked through, breaking it into small crumbles.
- Drain excess grease if needed, leaving about 1–2 tbsp for flavor.
- Make the Roux
- Sprinkle flour over the cooked sausage.
- Stir well and cook 1–2 minutes to eliminate raw flour taste.
- Add Milk
- Gradually pour in milk while stirring constantly to prevent lumps.
- Bring to a simmer over medium heat. The gravy will thicken as it cooks.
- Season & Serve
- Taste and add salt and black pepper as needed.
- Optional: add a pinch of crushed red pepper or garlic powder for extra kick.
- Serve hot over freshly baked biscuits, toast, or even breakfast potatoes.
🌟 Tips
- For extra creamy gravy, use whole milk or a mix of milk and cream.
- If too thick, add a splash more milk; if too thin, cook a few more minutes to thicken.
- Can be made ahead of time and reheated gently on the stove or microwave.
If you want, I can also give a quick 5-minute “light” version using pre-cooked sausage or turkey sausage that’s still rich and creamy.
