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Sausage Gravy

clock-icon25 minutes
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Pixicook editorial team

A classic Southern sausage gravy recipe that's perfect for a hearty breakfast or brunch. Serve over warm biscuits for the ultimate comfort meal.

Ingredients for Sausage Gravy

units in
USchevron
serves
4 peoplechevron

Pork Breakfast Sausage, bulk

0 lb

Ground Sage

to taste

Fennel

to taste

Whole Milk, none

cups

How to Make Sausage Gravy

1. Cook the Sausage

Cook one pound of bulk pork breakfast sausage in a large skillet over medium heat. Break up the sausage with a wooden spoon as it cooks, which should take around 10 minutes. Adjust the seasonings by adding a pinch of ground sage and fennel if desired.

2. Make the Roux

Sprinkle a quarter cup of all-purpose flour and a teaspoon of freshly ground black pepper over the browned sausage. Stir continuously for about 2 to 5 minutes until the flour has been fully absorbed and the sausage is evenly coated.

3. Create the Gravy

Slowly pour in 2½ cups of whole milk while stirring vigorously to ensure a smooth blend. Continue to simmer and stir the mixture until it thickens into a creamy gravy. This will take a few minutes. If the gravy seems too thick, add a splash more milk. Taste and adjust seasoning as necessary.

4. Serve

Serve the heartwarming sausage gravy over a bed of warm, flaky biscuits.

Pitfalls and tips

Choose Quality Sausage

Start with high-quality breakfast sausage with a mix of spices like sage, black pepper, and fennel for depth.

Gradual Liquid Incorporation

Slowly add milk, stirring continuously to prevent lumps, preferably at room temperature or slightly warmed.

Use a Roux

Cook equal parts flour and fat until it turns a light golden color to prevent a raw flour taste and ensure a rich, nutty flavor.

Properly Brown the Sausage

Allow the sausage to caramelize properly to enhance the meat's flavor and create fond for building your gravy's flavor.

Texture Balance

Aim for a gravy that's thick enough to coat a spoon but pourable, adjusting with more milk or simmering to reduce as necessary.

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