Sausage gravy is a breakfast icon. It literally goes on almost anything breakfast related. Got hash browns? You’ll love those with sausage gravy. Want to upgrade your eggs or grits? You can not do better than sausage gravy to top it off. This is not just for biscuits but it definitely won the top slot for best biscuit topping ever. It’s so easy to make. Let me show you how.
Step one
First, let’s talk about the sausage. I use a medium heat bulk pork sausage. You are not limited to that. You can use any spice level you want. Any flavor you want. You could potentially use ground turkey and add sausage spices to it and get rid of the fat all together if you wanted to. The meat is browned and drained to reduce the fat content. If cholesterol is not a problem for you then brown your sausage and carry on to step two.
Step two
Add two tablespoons of flour to the skillet. You can do this before or after you put your drained meat back in the pan. The point here is to mix this flour around until it is stuck to the meat and is no longer in the bottom of the pan. Doing this now keeps you from getting lumps later. Dump that flour in there with the meat and stir it around until it looks like it disappeared.
Step three
Whisk the milk in. Continue to stir slowly until the milk begins a low simmer. Keep stirring occasionally until thickened. You want this to stay at a simmer so keep your heat at a medium low to avoid scorching the milk. Once the gravy is thickened you can add salt and pepper to taste. I use a lot of black pepper in mine.
At this point you should have some biscuits ready to be smothered in gravy available. If not, that’s ok. This gravy is wonderful on toast as well. You can always cover your scrambled eggs with it, that is my favorite way to eat eggs!
Breakfast Sausage Gravy
Equipment
- 1 Non-stick skillet
- 1 Whisk
- plate and towels for draining
- Measuring cup 2 cup
- measuring spoon tablespoon
Ingredients
- 1 pound bulk sausage
- 2 tbsp flour self-rising or plain
- 2 cups milk
- salt and pepper to taste
Instructions
- Brown and crumble the sausage in a non-stick skillet and drain off fat. Place the sausage back into the skillet and sprinkle with 2 tablespoons of flour. Stir the flour into the sausage for at least two minutes to cook the flour and to evenly distribute it into the sausage. Once the flour is completely coating the sausage and no longer in the bottom of the pan, whisk in two cups of milk. Continue to stir frequently until thickened. Salt and pepper to taste. Serve over biscuits, or anything else, as desired.
2 responses to “Sausage Gravy”
Thank you so much for this very easy and delicious recipe. I love sausage gravy but I’m terrible at making any kind of gravy so I’ve never tried making sausage gravy. This recipe was so easy and the tip of adding the flour to the sausage was the key. Thanks for taking the time to publish your recipes.
Thank you so much for all your kind words! I’m so glad the flour truck worked for you.