Here’s a classic, Southern-style Sausage Gravy recipe — creamy, savory, and perfect over biscuits for breakfast or brunch.
🌭 Classic Sausage Gravy
Ingredients (Serves 4)
- 1 lb breakfast sausage (pork or turkey)
- 3 tbsp unsalted butter (optional, if sausage is lean)
- 3 tbsp all-purpose flour
- 2 ½ cups milk (whole milk for creamier texture)
- Salt and black pepper to taste
- ¼ tsp garlic powder or onion powder (optional)
- Fresh parsley (optional garnish)
Instructions
1️⃣ Cook the sausage
- Heat a skillet over medium heat.
- Add sausage and cook, breaking it into small crumbles until fully browned.
- If the sausage is lean, stir in butter to add extra fat for the gravy.
2️⃣ Make the roux
- Sprinkle flour over cooked sausage in the skillet.
- Stir constantly for 1–2 minutes to remove the raw flour taste and combine with the fat.
3️⃣ Add milk
- Gradually pour in milk while stirring continuously.
- Bring to a gentle simmer — the gravy will thicken as it heats.
- Season with salt, pepper, and optional garlic or onion powder.
4️⃣ Finish
- Simmer 2–3 more minutes, stirring occasionally until creamy.
- Taste and adjust seasoning.
5️⃣ Serve
- Spoon generously over freshly baked buttermilk biscuits, toast, or even fried potatoes.
- Garnish with fresh parsley if desired.
✨ Tips for Perfect Sausage Gravy
- Consistency: For thinner gravy, add more milk; for thicker gravy, let it simmer longer.
- Spicy twist: Use spicy sausage or add a pinch of cayenne or smoked paprika.
- Make-ahead: Gravy can be made up to a day in advance; reheat gently and stir in a splash of milk if it thickens too much.
If you want, I can also give a quick 15-minute stovetop version that uses minimal dishes but still makes creamy, restaurant-style sausage gravy.
Do you want me to do that?
