Sausage Gravy

iamwinfred

This sausage gravy recipe turns a handful of pantry staples into the creamy, peppery topping that makes Southern breakfasts so satisfying. It comes together in one skillet in under twenty minutes, and it tastes better than anything you could get from a packet.

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Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast, Brunch

Cuisine American

Servings servings

Calories 320 kcal

Equipment

Cast iron skillet 10 to 12 inches
Whisk
Wooden spoon or heatproof spatula
Measuring cups and spoons
Instant-read meat thermometer (optional)

Ingredients

1 pound bulk breakfast sausage 455g, mild or hot
1/4 cup all purpose flour 30g
3 1/2 cups whole milk 840ml, plus more if needed to thin the gravy
1/2 teaspoon salt plus more to taste
1 teaspoon coarse black pepper plus more to taste
1/4 teaspoon cayenne pepper optional, for a little heat
8 warm buttermilk biscuits for serving

Instructions

Set a large cast iron skillet over medium heat and add the bulk breakfast sausage directly to the dry pan. Use a wooden spoon to break the sausage into small, bite sized crumbles as it cooks.
Cook for 6 to 8 minutes, stirring occasionally, until the sausage is fully browned and no pink remains. Leave the rendered fat in the pan, since this is what forms the base of your gravy. Do not drain it away.
Sprinkle the 1/4 cup of flour evenly over the browned sausage and fat in the skillet. Stir constantly for about 1 to 2 minutes, coating the sausage in the flour and cooking off the raw flour taste.
The mixture should look pasty and slightly golden, which tells you the roux is ready for liquid. Reduce the heat to medium low and slowly pour in the 3 1/2 cups of whole milk, about a cup at a time.
Whisk continuously as you add the milk to prevent lumps from forming in the roux. Keep whisking until the mixture is smooth and evenly combined before adding more milk.
Let the gravy come to a gentle simmer, stirring frequently so it does not stick or scorch on the bottom of the pan. Continue simmering for 5 to 7 minutes, until the gravy thickens enough to coat the back of a spoon.
If the gravy gets thicker than you like, whisk in a splash more milk until it reaches your preferred consistency. Stir in the 1/2 teaspoon of salt, the 1 teaspoon of coarse black pepper, and the optional 1/4 teaspoon of cayenne pepper.
Taste the gravy and adjust the salt and pepper as needed, since sausage brands vary in how much salt they already contain. Remove the skillet from the heat once the seasoning tastes balanced to you.
Split the 8 warm buttermilk biscuits in half and arrange them on plates. Spoon the hot sausage gravy generously over the biscuits while it is still warm and pourable.
Serve immediately, since the gravy will continue to thicken as it cools.

Notes

Use whole milk for the richest, creamiest texture, since low fat milk tends to make a thinner gravy.
Add the milk gradually and keep whisking to avoid lumps forming in the roux.
Let the sausage brown well before adding flour, since browning builds flavor.
Warm your biscuits before serving so the gravy does not cool too quickly on the plate.
If the gravy thickens too much while sitting, whisk in a little warm milk to loosen it back up.
Swap in hot Italian sausage for a spicier, more robust gravy.
Use half and half instead of whole milk for an even richer, thicker gravy.
Stir in shredded cheddar cheese at the end for a cheesy version.
Store leftover gravy in an airtight container in the refrigerator for up to 4 days.
Freeze cooled gravy in a freezer safe container for up to 2 months.

Nutrition

Serving: 1ServingCalories: 320kcalCarbohydrates: 12gProtein: 14gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 45mgSodium: 480mgPotassium: 300mgSugar: 5gVitamin A: 6IUVitamin C: 2mgCalcium: 15mgIron: 4mg

Keyword biscuits and gravy, easy gravy recipe, one skillet recipe, sausage gravy, southern breakfast