If you're in search of the ultimate comfort food for breakfast, brunch, or cozy dinner, look no further than sausage gravy. This creamy, savory dish is a Southern classic, often served over fluffy biscuits. Rich, hearty, and satisfying, sausage gravy is a warm hug on a plate. Whether you're making it for a special Sunday breakfast or just because you want to enjoy some Southern goodness, this recipe will bring a smile to your face. Making sausage gravy from scratch is easier than you might think, and the result is so much better than anything you can get in a can. With just a few simple ingredients—sausage, flour, milk, and seasonings—you can make the creamiest, most flavorful sausage gravy in no time.
Let’s dive into this comforting, classic recipe!
What is Sausage Gravy?
Sausage gravy is a rich, creamy sauce made with crumbled sausage, flour, and milk. It’s a staple in Southern cooking, often served over biscuits as part of a hearty breakfast or brunch. The gravy is thickened with a roux (a mixture of butter and flour), and seasoned with black pepper to create a flavorful, comforting dish. Sausage gravy is the perfect balance of savory and creamy, and its versatility means it pairs perfectly with a variety of breakfast items, including eggs, hash browns, and of course, freshly baked biscuits.
Classic Sausage Gravy Recipe
Ingredients:
1 lb breakfast sausage (mild or spicy, based on preference)
2 tablespoons of butter
1/3 cup all-purpose flour
3 cups whole milk)
Salt, to taste
Freshly ground black pepper, to taste (be generous for that peppery kick)
1/2 teaspoon crushed red pepper flakes (optional, for a little extra heat)
All sausage is not made the same so I do at times add: garlic powder & onion powder if it is needed after a taste test)
Instructions:
1. Cook the Sausage:
In a large skillet or saucepan, heat the sausage over medium heat. Use a spatula to break it apart into small pieces as it cooks.
Cook the sausage for 5-7 minutes until it’s browned and crispy, stirring occasionally. You want the sausage to be fully cooked through and nicely browned.
2. Make the Roux:
Add the butter to the sausage, evenly coating all the sausage. Next add the flour evenly coating the sausage and the butter for about 1-2 minutes, until it turns a light golden color. This helps eliminate the raw flour taste and gives the gravy a nice texture.
3. Add the Milk:
Gradually add the milk to the roux, whisking constantly to avoid any lumps. Start with 3 cups of milk, but if the gravy looks too thick for your liking, you can add a bit more until you reach the desired consistency.
Continue to cook the gravy, stirring often, for 4-5 minutes, until it thickens up. You’ll notice it become creamy and velvety.
4. Season the Gravy:
Season the gravy with salt and black pepper, to taste. Add the red pepper flakes for a little heat, if you like, and a pinch of garlic powder, onion powder or herbs to your liking if you feel it is needed. Mix until all flavors are well combined.
5. Serve:
Once the gravy is nice and thick, remove it from the heat.
Spoon the sausage gravy generously over warm, split biscuits, or serve it alongside your favorite breakfast items like scrambled eggs, fried potatoes, or even fried chicken for a more hearty meal.
Enjoy! CHEERS, Mrs. Rose
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