Here’s a classic, creamy Sausage Gravy — perfect over biscuits for a hearty breakfast 🍽️🥖
Sausage Gravy
Serves: 4–6
Time: ~20 minutes
Ingredients
- 1 lb (450 g) breakfast sausage (mild or spicy)
- 3 tbsp all-purpose flour
- 2–2½ cups milk
- Salt and black pepper, to taste
- Optional: pinch of crushed red pepper or a dash of hot sauce for heat
Instructions
1️⃣ Cook the Sausage
- In a large skillet over medium heat, cook sausage until browned and cooked through, breaking it into small crumbles.
- Remove excess fat if needed, leaving about 2 tbsp in the skillet.
2️⃣ Make the Roux
- Sprinkle flour over the sausage in the skillet.
- Stir constantly for 1–2 minutes to cook out the raw flour taste.
3️⃣ Add Milk
- Gradually whisk in milk, starting with a little to loosen the roux, then adding the rest.
- Bring to a simmer, stirring constantly until thickened, about 5–7 minutes.
4️⃣ Season
- Taste and add salt and black pepper. Add optional red pepper or hot sauce for a kick.
5️⃣ Serve
- Pour over freshly baked biscuits, toast, or even scrambled eggs.
Tips & Variations
- For extra creaminess, use whole milk or a splash of heavy cream.
- Add sautéed onions or mushrooms for more flavor.
- Make ahead: reheat gently over low heat, adding a little milk if needed to thin.
If you want, I can also give a one-pan sausage gravy with quick biscuits version that’s ready in under 30 minutes.
