Description
This easy sausage gravy recipe shows you just how simple it is to create a perfectly smooth, flavorful, and satisfying gravy in your own kitchen in about 20 minutes. Using just a handful of simple ingredients, we’ll build a rich, savory sauce packed with browned sausage that’s perfect for biscuits, toast, or potatoes. Get ready to master the king of breakfast gravies!
Ingredients
Units
Scale
- 1 lb Sage Sausage (Breakfast Sausage)
- 1/3 cup All-Purpose Flour
- 3-4 cups Whole Milk
- 1/2 tsp Seasoned Salt
- 1/4 tsp Ground Thyme (Optional)
- 3/4 - 1 tsp Black Pepper, freshly ground (be generous!)
Instructions
- Brown the Sausage: Place a large, heavy-bottomed skillet (cast-iron is perfect) over medium-high heat. Add the sage sausage and cook, breaking it apart with a wooden spoon, for 8-10 minutes, until fully cooked through and nicely crumbled.
- Make the Roux: Do not drain the flavorful fat! Reduce the heat to medium-low. Sprinkle the ⅓ cup of all-purpose flour evenly over the cooked sausage and its rendered fat. Stir continuously for 1-2 minutes to cook off the raw flour taste.
- Slowly Add the Milk: While stirring or whisking constantly, slowly pour in the milk (starting with 3 cups). Adding the milk gradually while stirring vigorously is the number one secret to a smooth, lump-free gravy.
- Simmer Until Thickened: Increase the heat to medium and continue to stir or whisk frequently as the gravy comes up to a gentle simmer. Let it bubble gently, stirring, for 3-5 minutes, until it has thickened to your desired consistency.
- Season to Perfection: Once the gravy is at your ideal thickness, stir in the seasoned salt, ground thyme (if using), and a generous amount of freshly ground black pepper. Taste the gravy and adjust seasonings. If it’s too thick, whisk in the remaining 1 cup of milk, a splash at a time, until it’s perfect.
Notes
- Breaking Up Sausage: A potato masher is a fantastic “secret weapon” for breaking up ground sausage quickly and evenly in the pan!
- Cook the Flour: This step is essential! Cooking the flour for 1-2 minutes in the fat cooks off any raw, pasty taste and adds a wonderful nutty depth of flavor.
- Lump-Free Gravy: The number one secret to a smooth gravy is to add the milk slowly and gradually while whisking vigorously.
- Adjust Thickness: The gravy will thicken significantly as it simmers and cools. If it becomes thicker than you like, simply whisk in more milk until it’s perfect for you.
- Taste First: The amount of salt needed will depend on how salty your sausage is. Taste the gravy first, then add more seasoning if needed.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Gravy, Sauce
- Method: Simmering, Sautéing
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 15 g
- Cholesterol: 70 mg
