Sausage Gravy Recipe

Nothing says good morning more than a fresh basket of biscuits and some homemade sausage gravy! Perfect for Sunday brunch or a special breakfast for the family. I love making it during the summer when the tomatoes and cucumbers are in season, fresh sliced tomatoes are just the perfect accompaniment to biscuits and gravy.

No matter the season, this classic Southern breakfast can be found in most diners throughout the states, but let me tell you, this is one of those dishes you want to make at home. Not to bash the restaurants, but most restaurant gravy just doesn’t have the same depth of flavor. Let’s be honest, sometimes it just tastes like salted flour. It’s all about the ratios and the roux. So for this recipe, I took what my grandmother taught me and got those ratios down to a simple, yet incredibly delicious science. Now I ask you to try it out for yourself – you won’t be disappointed!

How to Make Sausage Gravy

Gravy is very simple to make; it requires just a few ingredients and about 10 minutes. Here are the steps:

1. Cook the sausage until golden and crispy, then remove from the pan.
2. Make the roux by adding in the butter and flour. Stir and cook until you get a tan-orange color, almost like clay. This is where some of the flavor depth comes in. You could just add the milk in immediately, but you end up with a white, less flavorful gravy. By cooking the roux until golden tan, you get a nuttier, more rich flavor base. Very important, especially if you’re making plain gravy with no sausage.
3. Add in the milk. The milk needs to be cold or room temperature, no warmer to prevent clumping. Also very important. I tried it with warmer milk once and the milk curdled making for a very unappetizing texture.
4. Let the gravy thicken, stirring often. You don’t need to stir constantly, but I wouldn’t leave the pan while it thickens. Use a wooden spoon to lightly scrape the bottom of the pan to prevent any flour from sticking and burning.
5. Once it’s thickened, you can add in the sausage and enjoy it on a fresh biscuit!

*Note: If the gravy congeals, just add a few splashes of water or milk and reheat. After a minute or two, it will have the right consistency.

How to Reheat Gravy

If the gravy congeals after cooling, have no fear. Just add in a few splashes of water or milk, and stir as you reheat. The same goes for leftovers; oh yeah, you can save gravy! You can reheat it over the stove or pop it in the microwave; either way, just add some water. I usually start with 2-3 tbs and add more if needed.

More Southern Recipes:

Southern Salmon Patties with Tartar Sauce

Garlic Mashed Potatoes

Southern Deviled Eggs

Cheddar Chive Biscuits

Southern Potato Salad

Blistered Hot Pepper and Pimento Cheese Spread

Print Recipe

Sausage Gravy Recipe

Breakfast – American, Southern

By Katelyn Bailey – Serves: 4-6

Prep Time: 2 minutes – Cooking Time: 10 minutes – Total Time: 12 minutes

This is the only sausage gravy recipe you will ever need! It's quick, easy, and so much better than anything you'll find in the restaurant. Perfect for a Sunday brunch.

Ingredients

• 1/2 lb "country sausage" (Neese's, Bass Farm, James Dean, farmers market sausage, etc.)
• 2 tbs butter
• 3 1/2 tbs flour
• 3 cups milk, cold or room temp
• 3/4 tsp salt
• 1/2 tsp pepper

Instructions

1

Start by heating a large cast iron skillet (or pan of choice) up to medium heat. Add in the sausage and break into small pieces as it cooks, about 3-5 minutes.

2

Once the sausage is cooked, remove with a slotted spoon and set aside.

3

Working quickly, add the butter and flour to the same pan and stir until it has a orangy-tan color.

4

Then, pour in the milk and cook for another 3-5 minutes until the gravy has thickened.

5

Add salt, pepper, and cooked sausage and stir. If they gravy has thickened too much, just add in a little water. If it's not thick enough, just let it reduce a little more.

6

Make the roux by adding in the butter and flour. Stir and cook until you get a tan-orange color, almost like clay. This is where some of the flavor depth comes in. You could just add the milk in immediately, but you end up with a white, less flavorful gravy. By cooking the roux until golden tan, you get a nuttier, more rich flavor base. Very important, especially if you're making plain gravy with no sausage.

7

And enjoy with some fresh biscuits!

Nutrition

• 329 Calories
• 11.1g Carbohydrates
• 83mg Cholesterol
• 30.7g Fat
• 2.3g Fiber
• 4.9g Protein
• 18.6g Saturated fat
• 5126mg Sodium
• 2.3g Sugar

Notes

As mentioned in the post, if your gravy congeals, no worries. Just add a little water or milk and reheat. The same goes for leftovers. You can use the stove or microwave to reheat, just be sure to add the extra water in either case.