🐷 Traditional Sausage Gravy
Serves: 4–6 | Prep + Cook Time: ~20 minutes
Best served over: Biscuits, toast, or even fried potatoes.
🛒 Ingredients:
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1 lb (450g) breakfast sausage (pork, spicy or mild)
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¼ cup all-purpose flour
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2 ½ to 3 cups whole milk (adjust for desired thickness)
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½ to 1 tsp black pepper (freshly ground)
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Salt, to taste (depends on sausage saltiness)
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Optional: pinch of crushed red pepper flakes or a dash of hot sauce for heat
🔪 Instructions:
1. Brown the Sausage
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In a large skillet over medium-high heat, cook the sausage.
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Break it into crumbles with a spatula as it browns.
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Cook until no longer pink and nicely browned — about 7–8 minutes.
2. Make the Roux
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Sprinkle ¼ cup flour evenly over the cooked sausage.
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Stir well to coat the sausage and absorb the fat.
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Let the flour cook for 1–2 minutes, stirring constantly (this removes the raw flour taste).
3. Add the Milk
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Slowly pour in 2 ½ cups milk, stirring constantly to avoid lumps.
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Continue stirring until it begins to thicken — 3–5 minutes.
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If it gets too thick, add a splash more milk until it’s the consistency you like.
4. Season
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Add black pepper (start with ½ tsp), then taste.
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Add salt if needed (some sausage is salty enough on its own).
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Optional: a dash of hot sauce or red pepper flakes for a little kick.
5. Simmer & Serve
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Let gravy simmer on low for another 2–3 minutes, stirring occasionally.
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Serve hot over warm, split buttermilk biscuits.
🧈 Tip:
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No sausage drippings left? Add 1–2 tbsp butter before adding flour.
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Want it creamier? Sub ½ cup of milk for heavy cream.
Would you also like a quick biscuit recipe to go with it? Or a make-ahead freezer version?
