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Sausage Gravy
Learn how to make the BEST Sausage Gravy from scratch with just a few simple ingredients! Serve this with my homemade biscuits for the ultimate comfort food!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 36 oz.
Calories: 67 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 lb. ground sausage see note 1
- 1 ½ cups whole milk
- 1 ½ cups half and half see note 2
- 1/3 cup flour
- ½ teaspoon garlic salt
- ¼ teaspoon ground sage
- ¼ teaspoon seasoned salt
- ½ teaspoon black pepper
- 2 Tablespoons cold butter optional
Instructions
- Cook and crumble the sausage over medium-high heat until there is just a small amount of pink left. Decrease heat to low and let it finish cooking, (this gives us a little bit more drippings).
- Sprinkle the flour over the sausage and stir to incorporate. Increase heat to medium and cook for 2 minutes, until you can no longer smell flour.
- Gradually add the half and half and milk, a little bit at a time. Use a silicone spatula to “clean” the bottom of the pan.
- Add the seasonings. Bring the sauce to a gentle boil for one minute, then reduce to a simmer.
- Gently stir and loosen any remnants on the bottom of the pan as it simmers. It will continue to thicken more and more. Once your desired thickness is obtained, remove from heat.
- Taste, and add any additional salt/pepper if desired.
- Optional: Melt 2 Tablespoons cold butter at the end for a silky, velvety finish. This is a technique that chefs use called “monter au beurre”.
Cup of Yum
Notes
- More PRO Tips:
- Make-Ahead Method
- Note 1- I highly recommend Jimmy Dean regular sausage for this recipe, it’s delicious. I find it near the bacon and breakfast sausage.
- Note 2- All whole milk or all half and half can be used if needed.
- Onions/Garlic can be sautéed with the sausage as well.
- If the gravy becomes too thick, add a splash of milk. This may be particularly helpful if reheating from a cold state.
- This recipe makes approximately 36 ounces, which is equal to about 4 1/2 cups. The nutrition information is per ounce and includes the optional addition of butter at the end.
- This recipe can be prepared 1-2 days in advance. Let it cool and store it in an airtight container in the fridge.
- Reheat it in a skillet on the stove top and be prepared to add a splash or two of milk if you need to thin it out.
Nutrition Information
Calories
67kcal
(3%)
Carbohydrates
2g
(1%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
15mg
(5%)
Sodium
143mg
(6%)
Potassium
60mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
81IU
(2%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36oz.
Amount Per Serving
Calories 67
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 143mg | 6% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.