Here’s a classic way to make Southern-style sausage gravy—creamy, savory, and perfect over biscuits for breakfast or brunch.
🌭 Ingredients (Serves 4)
- 1 lb breakfast sausage (pork, spicy or mild depending on preference)
- 3 tbsp all-purpose flour
- 2–3 cups milk (whole milk gives creamier texture)
- Salt and black pepper to taste
- Optional: pinch of crushed red pepper or garlic powder
🍳 Instructions
- Cook the Sausage
- In a large skillet over medium heat, crumble and cook sausage until browned and fully cooked.
- Leave the rendered fat in the pan—it’s essential for flavor.
- Make the Roux
- Sprinkle flour over the cooked sausage.
- Stir continuously for 1–2 minutes to cook the flour and absorb the fat.
- Add Milk
- Slowly pour in milk while stirring to prevent lumps.
- Bring to a gentle simmer. The gravy will thicken as it heats.
- Season
- Add salt and plenty of black pepper (southern sausage gravy is usually peppery!).
- Optional: add a pinch of red pepper or garlic powder for extra flavor.
- Simmer & Serve
- Simmer 5–10 minutes until thickened to desired consistency.
- Serve hot over freshly baked biscuits, toast, or even fried potatoes.
💡 Tips
- Consistency: For thinner gravy, add more milk. For thicker gravy, simmer a little longer.
- Flavor: Use a mix of spicy and mild sausage for depth.
- Make-ahead: You can cook sausage ahead; just reheat and add milk when ready.
If you want, I can give a “quick stovetop shortcut version” that’s ready in under 15 minutes with minimal cleanup but just as creamy and flavorful.
Do you want me to do that?
