Description
The Best Sausage Gravy is a rich, creamy, and savory Southern classic perfect for breakfast or brunch. Made with ground breakfast sausage, butter, flour, and whole milk, this smooth gravy offers a comforting, hearty flavor ideal for spooning over fluffy biscuits, crispy potatoes, or eggs. Quick to make and customizable to your spice and dietary preferences, it brings indulgence to your morning table or any meal.
Ingredients
Units
Scale
Main Ingredients
- 1 pound ground breakfast sausage
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: red pepper flakes or cayenne pepper, to taste
Instructions
- Brown the Sausage: Heat a skillet over medium heat, add the ground breakfast sausage, and break it into small crumbles. Cook, stirring frequently, until the sausage is fully browned and no pink remains.
- Create the Roux: Reduce the heat to medium-low, add the butter to the cooked sausage, and melt it. Sprinkle the all-purpose flour evenly over the sausage and butter mixture. Stir constantly for about 2 minutes until the roux turns golden and emits a nutty aroma.
- Add Milk Slowly: Gradually pour in the whole milk while whisking constantly to avoid lumps. Continue to stir until the gravy thickens to a creamy, velvety consistency that coats the back of a spoon.
- Season and Simmer: Season with salt and freshly ground black pepper to taste. Add red pepper flakes or cayenne if you prefer a bit of heat. Let the gravy simmer gently for 3 to 5 minutes to allow the flavors to meld perfectly.
- Serve Warm: Remove the gravy from heat once thickened and flavorful. Serve immediately over warm, freshly baked biscuits or your favorite breakfast accompaniments.
Notes
- Use fresh, flavorful breakfast sausage for the best taste—avoid pre-cooked varieties.
- Butter is essential to add richness and to create a smooth roux; don’t skip it.
- Stir the roux and milk continuously to prevent lumps and achieve a velvety texture.
- If the gravy becomes too thick, add a splash of milk to reach your desired consistency.
- Season gradually and taste as you go to avoid over-salting, as sausage may contain salt.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 13g
- Cholesterol: 70mg