Yesss 🤍 sausage gravy = comfort food royalty. Rich, peppery, and stupid-good over biscuits.
Classic Sausage Gravy
Ingredients
- 450 g (1 lb) breakfast sausage (pork, preferably)
- ¼ cup all-purpose flour
- 2½–3 cups whole milk (warm if possible)
- ½–1 tsp black pepper (be generous)
- Salt to taste
- Optional: pinch of cayenne or paprika
Instructions
- Brown the sausage
Cook sausage in a skillet over medium heat, breaking it up, until fully browned.
Do not drain the fat (that’s the flavor). - Make the roux
Sprinkle flour over the sausage. Stir and cook 1–2 minutes until the flour loses its raw taste. - Add milk slowly
Pour in milk a little at a time, stirring constantly to avoid lumps. - Simmer & thicken
Bring to a gentle simmer. Cook 5–8 minutes, stirring often, until thick and creamy. - Season
Add black pepper, salt, and optional cayenne. Taste and adjust.
Pro tips
- Too thick? Add a splash of milk.
- Too thin? Simmer longer or add a tiny bit more flour slurry.
- Extra flavor: a knob of butter or splash of cream at the end 😌
Serve with
- Buttermilk biscuits (classic)
- Toast or English muffins
- Over hash browns, fried potatoes, or even fried chicken 🔥
Want a country-style, spicy version, or no-flour (keto) gravy?
