Sausage Gravy

Sausage Gravy

Peppery pork sausage simmered into a rich milk gravy, ready in under thirty minutes.

Total 20 min Makes 4 servings Calories 420/serving

Dietary

Nut free

Allergens

Dairy, Wheat

This Southern breakfast staple turns browned pork sausage and pan drippings into a thick, black pepper-flecked white gravy. Ladled over warm biscuits, it makes a filling start to the day and comes together in a single skillet.

Ingredients

  • 1 pound bulk pork breakfast sausage
  • 1/3 cup all-purpose flour
  • 3 1/2 cups whole milk
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper, coarsely ground
  • 1/4 teaspoon crushed red pepper flakes
  • 4 biscuits, split, for serving

Method

  1. In a 9-inch skillet over medium heat, cook the sausage, breaking it into small crumbles with a spatula, until browned and no longer pink, 7 to 8 minutes.

  2. Sprinkle the flour evenly over the sausage and drippings. Stir constantly and cook until the flour is no longer raw-smelling, about 1 minute.

  3. Gradually pour in the milk, whisking constantly to break up any lumps.

  4. Add the salt, black pepper, and red pepper flakes. Bring to a gentle simmer, stirring often, and cook until thickened, 5 to 7 minutes.

  5. Taste and adjust salt and pepper as needed. If the gravy is too thick, stir in a splash more milk to loosen it.

  6. Spoon the sausage gravy generously over split warm biscuits and serve immediately.

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Rate this recipe

★ 3.9 (1)

Sausage Gravy

This Southern breakfast staple turns browned pork sausage and pan drippings into a thick, black pepper-flecked white gravy. Ladled over warm biscuits, it makes a filling start to the day and comes together in a single skillet.

20 min 4 servings 420 cal

Ingredients

  • 1 pound bulk pork breakfast sausage
  • 1/3 cup all-purpose flour
  • 3 1/2 cups whole milk
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper, coarsely ground
  • 1/4 teaspoon crushed red pepper flakes
  • 4 biscuits, split, for serving

Method

  1. 1

    In a 9-inch skillet over medium heat, cook the sausage, breaking it into small crumbles with a spatula, until browned and no longer pink, 7 to 8 minutes.

  2. 2

    Sprinkle the flour evenly over the sausage and drippings. Stir constantly and cook until the flour is no longer raw-smelling, about 1 minute.

  3. 3

    Gradually pour in the milk, whisking constantly to break up any lumps.

  4. 4

    Add the salt, black pepper, and red pepper flakes. Bring to a gentle simmer, stirring often, and cook until thickened, 5 to 7 minutes.

  5. 5

    Taste and adjust salt and pepper as needed. If the gravy is too thick, stir in a splash more milk to loosen it.

  6. 6

    Spoon the sausage gravy generously over split warm biscuits and serve immediately.