Sausage Gravy
User Reviews
4.1
Sausage Gravy
Description
Sausage Gravy starts by browning ground pork sausage and breaking it into small pieces while cooking. After the sausage is fully cooked, flour is sprinkled over it and stirred to coat the meat, cooking briefly to remove the raw flour taste. Milk is then gradually added, first half to thicken the mixture and then the rest to reach the desired consistency. Stirring continuously ensures a smooth texture without lumps. Seasoned with salt and black pepper to taste, the gravy becomes thick and creamy, with savory sausage flavor and a peppery edge.
This classic gravy is commonly poured over warm biscuits, fried or scrambled eggs, and hashbrowns for a comforting, filling meal. Adjusting the milk amount lets you customize the thickness to your liking—from thick and clingy to thinner and more pourable.
This recipe is flexible with milk types; 2%, skim, or whole milk all work. The gravy consistency depends largely on cooking time and milk quantity, so stirring until the gravy thickens is key to good texture.
Ingredients
- 1 pound pork sausage
- 1/3 cup flour
- 2 cups milk plus more, as needed
- salt to taste
- black pepper to taste
Instructions
- Brown the sausage over medium heat in a large skillet, breaking it into small chunks as it cooks.
- When the sausage is cooked through, pour the flour over the meat and stir it to coat all of the meat.
- Cook for a couple of minutes until the flour is soaked into the meat.
- Pour in half of the milk and stir until the gravy thickens.
- Pour in the remaining milk and stir until it comes to the consistency you like. If it gets to thick, add more milk as needed.
- Add salt and pepper to taste.
- Serve over biscuits, hashbrowns, or eggs.
Notes
- Use any brand of breakfast pork sausage; a standard roll is sufficient.
- Milk types such as 2%, skim, or whole milk can be used according to preference and availability.
- After adding the first half of the milk, continue stirring and cooking; it will seem thin at first but will thicken.
- Add more milk for a thinner gravy or reduce milk or cook longer for a thicker consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 14g | 5% |
| Protein | 22g | 44% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 94mg | 31% |
| Sodium | 774mg | 32% |
| Potassium | 453mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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