Sausage Gravy
Nothing beats a scratch made gravy. Sausage Gravy is the ultimate Southern comfort food. If you have never made homemade gravy, you will be amazed at how easy it is to make. Gravy is a great way to add flavor to many dishes.
In the South we put gravy on just about everything. Well, because gravy is good. White gravy, brown gravy, pan gravy, even chocolate gravy. All are equally delicious and easy to make when you know how to make them. Sausage Gravy is my favorite gravy to make.
This recipe features a nice creamy white gravy, loaded with lots of pepper and browned breakfast sausage. It is so good! Did I mention that it is my favorite gravy?
The delicious bits of seasoning left on the bottom of the pan after cooking the sausage are what adds tons of flavor to this gravy.
Being able to make a good gravy is a great way to cut out buying packaged gravy mixes from the grocery store. And it is WAY better. All home cooks should be able to make a gravy from scratch whenever they need to. You probably already have everything you need in your pantry and refrigerator to make this sausage gravy.
Cook the sausage. First you will need to brown your breakfast sausage. Use sausage that is not in a casing. Crumble the sausage while it is cooking. The sausage should be in small pieces.
It is important to brown the sausage first. This adds lots of flavor to the gravy.
Make the roux. (A roux is equal parts flour and fat that is used to thicken gravies and sauces.) When making a roux with the fat that is in the pan after cooking the meat, start by adding flour a little at a time until you reach a paste like consistency.
The roux should not be loose or runny, nor should it be too thick. You should still be able to stir the roux. Allow the roux to cook for 1 minute before you start to add in the liquid.
Add the milk. Slowly add in the milk, whisking to prevent any clumps from forming. Continue whisking as the roux thickens the gravy.
Season with lots of freshly cracked black pepper and salt.
Sausage Gravy is great with buttermilk biscuits or toast. Here is my Buttermilk Biscuits recipe in case you missed it.
Absolutely! Sausage Gravy stores and reheats very well. To make Sausage Gravy in advance make the full recipe, cool completely before covering and storing in the refrigerator. To reheat add to a pan and reheat on low, stirring consistently until hot.
The longer your sausage gravy cooks the thicker it will be. If you end up with super thick gravy just thin it out a bit with milk. Once you get the consistency you like, remove it from the heat.
Delicious Southern Sausage Gravy perfect for buttermilk biscuits or toast.
- 8 oz breakfast sausage (no casing)
- 1 Tablespoon olive oil
- 2 tbsp butter
- 4 tbsp flour
- 3 cup milk
- To Taste salt
- To Taste pepper (freshly ground)
In a medium pot over medium low heat add the olive oil and sausage.
Begin crumbling the sausage as it cooks. The sausage should be in small crumbles.
Once the sausage is browned, add in the butter. Stir until melted. Next, add in half of the flour and whisk. Add more flour if you need it to make the roux. You may need more or less flour, depending on the amount of fat that comes off of your sausage.
Allow the roux to cook for one minute then slowly add in the milk. Whisking to ensure there are no clumps.
Turn the heat down if it is boiling. The gravy should just simmer.
Whisk until the gravy has thickened. Season with salt and lots of black pepper. Enjoy!
Yields 3 1/2 cups of gravy
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