Here’s a classic, creamy Sausage Gravy recipe—perfect over biscuits for a hearty breakfast:
Classic Sausage Gravy (Serves 4–6)
Ingredients:
- 1 lb breakfast sausage (pork, spicy or mild)
- 3 tbsp all-purpose flour
- 2–3 cups milk (whole milk recommended)
- Salt and black pepper, to taste
- Optional: pinch of cayenne or smoked paprika for extra flavor
Instructions:
- Cook the sausage:
- In a large skillet over medium heat, cook the sausage until browned and fully cooked.
- Break it into small crumbles as it cooks.
- Remove excess fat if desired, leaving about 1–2 tablespoons for flavor.
- Make the roux:
- Sprinkle the flour over the cooked sausage.
- Stir and cook 1–2 minutes to remove the raw flour taste.
- Add the 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, black pepper, and optional cayenne or smoked paprika.
- Taste and adjust seasoning as needed.
- Serve:
- Spoon over freshly baked biscuits, toast, or even breakfast potatoes.
Tips:
- For extra creamy gravy, use whole milk or half-and-half.
- If the gravy is too thick, add a little more milk until desired consistency.
- You can prepare the sausage base ahead and store; add milk and reheat when ready.
I can also give a spicy Southern-style sausage gravy version that’s richer and has a nice kick, perfect for brunch.
Do you want me to give that version?
