Homemade Sausage Gravy Recipe
User Reviews
5
Homemade Sausage Gravy Recipe
Description
The recipe starts by browning pork breakfast sausage in a skillet over medium-high heat, breaking it up into crumbles and leaving one to two tablespoons of rendered fat for flavor. All-purpose flour is sprinkled over the cooked sausage to absorb the fat and form a roux base. Whole milk is then slowly added while stirring, thickening the mixture into a smooth gravy. Crushed red pepper adds a subtle heat if desired, while salt and freshly cracked black pepper adjust the seasoning to taste.
The result is a rich, creamy gravy with well-distributed sausage bits and a mildly peppery flavor. This traditional Southern-style gravy is best served warm over fresh biscuits, making for a comforting breakfast dish.
Storing this gravy in the refrigerator is straightforward and it reheats well in a skillet with a splash of milk to restore creamy consistency. This makes it convenient for preparing in advance or making a larger batch.
Ingredients
- 1 lb pork breakfast sausage I recommend using sage flavored
- ¼ cup all-purpose flour
- 2 ½ cups milk whole
- ⅛ teaspoon crushed red pepper optional
- salt to taste, freshly cracked black pepper
- black pepper to taste, freshly cracked black pepper
Instructions
- Place sausage in a skillet over medium/high heat.
- Use a spatula or wooden spoon to break up and crumble sausage as it cooks, cooking until completely browned and no pink remains. I don't drain my skillet, you want to have at least a Tablespoon or up to 2 Tablespoons of grease, but if you have much more than this you may wish to drain your skillet.
- Sprinkle flour evenly over the sausage crumbles. Stir frequently until flour is absorbed (about 1 minute).
- Slowly drizzle the milk into your skillet, stirring as you pour. Add crushed red pepper, if using.
- Continue to cook, stirring frequently until mixture is thickened and desired consistency is reached.
- Add salt and pepper to taste and serve warm over homemade biscuits!
Notes
- Sausage gravy can be prepared the day before and refrigerated in an airtight container for convenience.
- When reheating, warm gently over medium-low heat and add a splash of milk to adjust the thickness as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1serving (⅙ of total gravy) | |
| Calories | 340kcal | 17% |
| Carbohydrates | 11g | 4% |
| Protein | 19g | 38% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 79mg | 26% |
| Sodium | 621mg | 26% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 120mg | 12% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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