Homemade White Sausage Gravy
User Reviews
4.4
34 reviews
Good
Homemade White Sausage Gravy
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This homemade sausage gravy combines ground breakfast sausage with spices and milk for a delicious and flavorful gravy that pairs perfectly with biscuits or your favorite breakfast food.
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Ingredients
- 1 pound ground pork sausage Niman Ranch Country-Style
- 3 TBS butter salted
- ¼ cup all-purpose flour
- ½ tsp garlic powder
- ⅛ tsp smoked paprika
- ⅛ tsp rubbed sage
- 3 cups milk whole
- ½ tsp kosher salt
- ½ tsp sugar
- black pepper to taste, freshly ground
Instructions
- Pull the sausage and milk out of the fridge about 30 minutes before cooking so that they can come to room temperature.
- Preheat a medium-large sauté pan over medium to medium-high heat.
- Cut the sausage in half so you have two thin squares. Brown one side of each square in the heated pan for 3 minutes, flip, and brown the other side for 3 minutes.
- Break up the sausage into the size of meat chunks you want to eat and continue to stir and cook until no longer pink, about 3-4 minutes.
- Add the butter and stir until melted.
- Sprinkle half the flour over the meat and stir for 1 minute. Sprinkle the other half of the flour over the meat and stir for 2 minutes.
- Add the garlic powder, smoked paprika, and sage and stir for 1-2 more minutes, until the flour looks like it has dissolved and the spices are evenly distributed throughout the meat.
- Slowly add 1 cup of the milk while stirring and continue to stir until smooth. Slowly add the 2 remaining cups of milk while stirring and continue to stir until smooth.
- Add the salt and sugar and stir to combine.
- Increase heat to medium-high to high and bring to boil, stirring often.
- Reduce heat to medium-low and simmer until thickened, about 10 minutes, stirring often.
- Season with pepper and any additional salt to taste. Then serve immediately.
Notes
- If the gravy thickens too much, add 1/2 cup milk, stir, and cook for a couple of minutes to thin the gravy out. If it’s still too thick, add another 1/2 cup milk and do the same thing.
- If not serving right away, keep the gravy in the pan turned onto the lowest setting to keep it warm until you’re ready to serve.
- Allow the milk to come to room temperature before adding to the gravy to avoid lumps in the gravy.
- Store any leftover gravy in an airtight container in the fridge for 4-5 days.
Nutrition Information
Show Details
Calories
376kcal
(19%)
Carbohydrates
10g
(3%)
Protein
16g
(32%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
82mg
(27%)
Sodium
777mg
(32%)
Potassium
360mg
(8%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
450IU
(9%)
Vitamin C
1mg
(1%)
Calcium
148mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 16g | 32% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 777mg | 32% |
| Potassium | 360mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 148mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
34 reviews
Good
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