Sausage Gravy
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Unrated
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Prep Time
3 mins
-
Cook Time
3 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
325 kcal
Sausage Gravy
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This easy old-fashioned Southern sausage gravy pairs browned sausage with a creamy country gravy base, perfect for smothering biscuits!
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Ingredients
- 2 tablespoons unsalted butter
- 1 pound bulk breakfast sausage turkey or pork
- ½ teaspoon ground black pepper plus additional to taste
- ¼ teaspoon dry rubbed sage plus additional to taste
- ¼ teaspoon kosher salt
- ¼ cup all-purpose flour
- 2 ½ cups milk I used 1%; use whole milk for more richness
- Breakfast Biscuits for serving
Instructions
- In a large, heavy-bottomed skillet, melt the butter over medium high. Add the sausage and brown, using a wooden spoon to break up the meat into small pieces. Continue to cook, stirring every minute or so, until it is cooked through and no longer pink, 6 to 8 minutes. With a potato masher, break the sausage up into super fine crumbles. Stir in the black pepper, sage, and salt. If at any point the meat starts to stick (this won't happen with pork but might with turkey), add a little bit of oil or additional butter.
- Reduce the heat to medium. Sprinkle the flour over the top. Stir to coat the sausage with the flour. Continue cook, stirring constantly, for 2 full minutes. No raw bits of flour should remain.
- Slowly pour in the milk, stirring constantly to prevent lumps. Increase the heat to bring to a gentle simmer. Let bubble and reduce, constantly running a wooden spoon along the bottom to prevent sticking, until the gravy is thick enough to coat the back of a spoon, 5 to 7 minutes. Taste and adjust seasoning as desired (I kept a sage on this fairly subtle, but feel free to add more if you like a stronger herby flavor). Serve hot over the biscuits.
Notes
- TO STORE: Refrigerate leftover sausage gravy in an airtight storage container for up to 3 days.
- TO REHEAT: Warm leftover gravy in a saucepan on the stovetop over medium-low heat, stirring frequently; don’t let it come to a boil. You can also reheat sausage gravy in the microwave.
- TO FREEZE: Freeze leftovers in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator, then reheat according to the instructions above.
- TO STORE: Refrigerate leftover sausage gravy in an airtight storage container for up to 3 days.
- TO REHEAT: Warm leftover gravy in a saucepan on the stovetop over medium-low heat, stirring frequently; don’t let it come to a boil. You can also reheat sausage gravy in the microwave.
- TO FREEZE: Freeze leftovers in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator, then reheat according to the instructions above.
Nutrition Information
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Serving
1(of 6)
Calories
325kcal
(16%)
Carbohydrates
9g
(3%)
Protein
15g
(30%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.3g
Cholesterol
69mg
(23%)
Potassium
353mg
(10%)
Fiber
0.2g
(1%)
Sugar
5g
(10%)
Vitamin A
367IU
(7%)
Vitamin C
1mg
(1%)
Calcium
133mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 325kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 15g | 30% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 69mg | 23% |
| Potassium | 353mg | 8% |
| Fiber | 0.2g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 367IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 133mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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