25 minutes
A classic Southern sausage gravy recipe that's perfect for a hearty breakfast or brunch. Serve over warm biscuits for the ultimate comfort meal.
Pork Breakfast Sausage, bulk
0 lb
Ground Sage
to taste
Fennel
to taste
All Purpose Flour, none
cups
to taste
Whole Milk, none
cups
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.
Start with high-quality breakfast sausage with a mix of spices like sage, black pepper, and fennel for depth.
Slowly add milk, stirring continuously to prevent lumps, preferably at room temperature or slightly warmed.
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.
Allow the sausage to caramelize properly to enhance the meat's flavor and create fond for building your gravy's flavor.
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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