Description
Classic Southern-style sausage gravy made with savory breakfast sausage, butter, and a creamy homemade roux, perfect for serving over warm biscuits or toast. This hearty and flavorful gravy is simple to prepare on the stovetop and can be customized with seasonings like red pepper flakes or Cajun spice for a little extra kick.
Ingredients
Units
Scale
Sausage Gravy Ingredients
- 1 lb Breakfast Sausage
- 4 tbsp Butter
- 1/3 cup All Purpose Flour
- 2.5-3 cups Whole Milk
- 1-2 tsp Salt and Pepper, to taste
- Red Pepper Flakes or Cajun Seasoning, optional
Instructions
- Brown the Sausage: Heat a skillet over medium heat and add the breakfast sausage. Cook, breaking it apart with a spoon, until it is fully browned and cooked through.
- Add Butter: Once the sausage is cooked, add 4 tablespoons of butter to the skillet and stir until fully melted and combined with the sausage.
- Create the Roux: Gradually stir in 1/3 cup of all-purpose flour a little at a time, stirring constantly to avoid lumps. Continue cooking and stirring the mixture for about 5 minutes to eliminate the raw taste of the flour.
- Add Milk and Thicken: Lower the heat to low/medium and slowly pour in 2.5 to 3 cups of whole milk while continuously stirring. Keep stirring until the gravy comes to a gentle boil and thickens to your desired consistency.
- Season the Gravy: Remove the skillet from heat. Season with salt and pepper to taste, starting with less and adding more as needed. Optionally, sprinkle in red pepper flakes or Cajun seasoning for an added spicy touch.
- Adjust Consistency: If the gravy becomes too thick, thin it out by adding a little more milk until you reach the preferred consistency.
- Serve: Serve the sausage gravy hot over freshly baked biscuits, toast, or use it as a base for your favorite breakfast dishes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Leftover gravy tends to thicken when refrigerated; reheat on the stovetop in a saucepan with added milk to loosen it up.
- This versatile gravy can be used in many breakfast recipes beyond just biscuits, such as over eggs or potatoes.
