Sausage Gravy is a classic Southern comfort food, rich, creamy, and full of flavor. This simple yet delicious gravy is made by browning pork sausage and then creating a thick, creamy sauce with a touch of red pepper and black pepper for warmth. Served over flaky biscuits, it’s the ultimate comfort food for breakfast or brunch. The fat from the sausage forms the base of the roux, which gives this gravy its velvety texture, while the sausage itself infuses the dish with a savory depth of flavor.
This recipe keeps things simple, allowing the sausage to be the star of the dish. With minimal ingredients, it’s easy to make but delivers maximum flavor. The key is to cook the flour into the sausage fat slowly, ensuring a smooth and rich consistency. Customize the gravy with extra pepper to suit your taste, and you’ll have a perfect batch every time.
Why You’ll Love This Recipe:
• Rich and Creamy: The sausage fat combined with flour and milk creates a thick, creamy sauce.
• Simple Ingredients: With just a few ingredients, this gravy is easy to make and full of flavor.
• Perfect for Breakfast or Brunch: This classic Southern-style dish pairs wonderfully with biscuits for a satisfying breakfast.
Ingredients:
• 1 pound pork sausage (preferably all-natural breakfast sausage like Jimmy Dean or Bob Evans)
• 1 tablespoon unsalted butter
• 1/2 teaspoon crushed red pepper (optional, for a hint of heat)
• 1/4 cup all-purpose flour
• 3 cups milk
• Kosher salt, to taste
• Freshly ground black pepper, to taste
Instructions:
Step 1: Brown the Sausage
• In a large skillet, brown the pork sausage over medium-high heat, breaking it up with a spatula as it cooks. Continue cooking until the sausage is fully browned and cooked through, allowing it to release its flavorful fat.
Step 2: Add Butter and Seasoning
• Reduce the heat to medium-low and add the crushed red pepper and butter to the skillet with the browned sausage. Allow the butter to melt completely in the skillet, combining with the sausage fat for a rich base.
Step 3: Add Flour to Form the Roux
• Sprinkle half of the flour over the sausage mixture, stirring continuously. Let the flour cook in the fat for about 1 minute, allowing it to absorb the sausage fat.
• Add the remaining flour and continue stirring, ensuring that all of the flour is absorbed and begins to cook slightly. This step is crucial for developing a smooth, flavorful gravy.
Step 4: Add Milk and Thicken the Gravy
• Slowly pour in the milk while whisking continuously to avoid lumps. Increase the heat to medium-low, allowing the gravy to cook and thicken. Stir frequently to prevent sticking, cooking for about 10 minutes or until the gravy reaches your desired thickness.
Step 5: Season and Serve
• Season the gravy with kosher salt and freshly ground black pepper to taste, remembering that sausage is naturally salty. For a classic touch, add a generous amount of black pepper for a bit of extra warmth.
• Serve the sausage gravy hot, poured generously over biscuits.
Storage Options:
• Refrigerator: Store leftover sausage gravy in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat, stirring frequently. If the gravy is too thick, add a few tablespoons of milk to achieve the desired consistency. You can also reheat in the microwave at reduced power, stirring between intervals.
Tips:
• Keep the Fat: Do not drain the sausage fat; it’s essential for absorbing the flour and creating a smooth, flavorful gravy.
• Control the Consistency: If the gravy becomes too thick, add milk a couple of tablespoons at a time until you reach your preferred consistency.
• Adjust the Seasoning: Taste the gravy before adding salt, as the sausage may add sufficient saltiness. However, freshly ground black pepper adds a classic touch to the gravy.
This Sausage Gravy is a perfect addition to any breakfast or brunch, and it pairs wonderfully with homemade biscuits or toast. Its rich and creamy texture and savory flavor make it a beloved comfort food that’s easy to make and always satisfying.
