Description
Classic Southern-style sausage gravy made with browned breakfast sausage, all-purpose flour, and creamy whole milk. Perfect for serving over warm biscuits or toast for a comforting breakfast or brunch dish.
Ingredients
Scale
Sausage Gravy
- 1 pound breakfast sausage (pork or turkey)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- Salt and black pepper, to taste
- Optional: pinch of crushed red pepper flakes
Instructions
- Cook the sausage: In a large skillet over medium heat, cook sausage, breaking it apart with a spatula, until browned and cooked through, about 8 minutes.
- Add flour: Sprinkle flour over the cooked sausage and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour flavor.
- Incorporate milk: Slowly pour in milk while stirring constantly to prevent lumps from forming.
- Thicken gravy: Continue to cook and stir until the gravy thickens, about 5-7 minutes.
- Season: Add salt, black pepper, and optional crushed red pepper flakes to taste, stirring well to combine.
- Serve: Serve the sausage gravy hot over warm biscuits or toast for a delicious, hearty meal.
Notes
- Use turkey sausage for a leaner option.
- Adjust milk quantity slightly for preferred gravy thickness.
- Add extra black pepper or red pepper flakes to kick up the spice.
- Leftover gravy can be refrigerated up to 3 days and reheated on the stovetop with a splash of milk to thin.
- Perfect accompaniment to biscuits, toast, or even scrambled eggs.
