Oh yes 😌 sausage gravy—creamy, savory, and perfect over fluffy biscuits for a classic Southern breakfast. Here’s a tried-and-true version.
🍳 Classic Sausage Gravy
Ingredients (4 servings)
- 1 lb breakfast sausage (pork or turkey)
- 3 tbsp all-purpose flour
- 2–3 cups milk (whole milk recommended)
- Salt & black pepper, to taste
- Optional: pinch of crushed red pepper or garlic powder
Instructions
- Cook sausage
- In a skillet over medium heat, cook sausage until browned and cooked through, breaking it into small crumbles. Drain excess fat if necessary, leaving 2–3 tbsp in the pan.
- Make roux
- Sprinkle flour over the sausage and stir well. Cook 1–2 minutes to remove raw flour taste.
- Add milk
- Gradually pour in milk while stirring constantly to avoid lumps.
- Simmer 5–7 minutes, stirring frequently, until gravy thickens to your desired consistency.
- Season
- Add salt, pepper, and optional spices to taste.
- Serve
- Spoon generously over warm biscuits, toast, or fried potatoes.
Pro Tips
- Adjust thickness: More milk for thinner gravy, less milk for thicker gravy.
- Extra flavor: Add a dash of Worcestershire sauce or a pinch of nutmeg.
- Make ahead: Sausage can be cooked in advance; reheat and add milk to finish.
- Low-fat version: Use turkey sausage and low-fat milk.
I can also give you a creamy stovetop version with a shortcut, a slow cooker sausage gravy, or a spicy Cajun twist 😏.
Do you want one of those variations?
