Ah yes—classic Southern sausage gravy! Perfect over biscuits for breakfast or brunch 😋. Here’s a simple, creamy, and comforting recipe.
Southern Sausage Gravy
Ingredients
- 1 pound breakfast sausage (spicy or mild, your choice)
- 3–4 tbsp all-purpose flour
- 2–3 cups whole milk (adjust for desired thickness)
- Salt and black pepper, to taste
- Optional: pinch of cayenne or red pepper flakes for heat
- Fresh biscuits, for serving
Instructions
1. Cook the Sausage
- In a large skillet over medium heat, cook sausage until fully browned, breaking it into small pieces.
- Do not drain the fat—this adds flavor to the gravy.
2. Make the Roux
- Sprinkle flour over the cooked sausage.
- Stir well and cook 1–2 minutes to remove the raw flour taste.
3. Add Milk
- Slowly pour in milk while stirring continuously.
- Cook until gravy thickens, about 5–8 minutes.
- Add more milk if it’s too thick, or cook a bit longer if too thin.
4. Season
- Add salt, black pepper, and optional cayenne to taste.
- Taste carefully—sausage may already be salty.
5. Serve
- Spoon generously over fresh, warm biscuits.
- Optional garnish: chopped parsley or extra black pepper.
Tips
- For extra creaminess, stir in ½ cup heavy cream at the end.
- For a lighter version, use turkey sausage and low-fat milk.
- Can be made ahead and reheated gently—add milk while warming if needed.
If you want, I can also give a “make-ahead sausage gravy that stays silky” version that’s perfect for feeding a crowd.
Do you want me to share that?
