Best Sausage Gravy Recipe
A classic Southern breakfast staple, this Best Sausage Gravy recipe features rich, savory sausage gravy made from scratch and served over warm, flaky biscuits. Perfect for a comforting morning meal, this hearty gravy is easy to prepare in just 20 minutes and yields six generous servings.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southern American
Ingredients
Sausage Gravy
- 1 pound mild sausage
- ⅓ cup all-purpose flour
- 3 cups whole milk
- ½ teaspoon seasoned salt
- ½ teaspoon pepper
Biscuits
- Biscuits (such as Grands biscuits), prepared according to package instructions
Instructions
- Prepare Biscuits: Cook the biscuits according to the package instructions, typically baking them in the oven until golden and fluffy. While the biscuits bake, begin preparing the sausage gravy.
- Brown Sausage: Place the mild sausage in a medium-large skillet over medium-high heat. Break the sausage into small pieces as it cooks, browning it evenly until just cooked through but not overdone. Reduce the heat to low to proceed with the gravy.
- Add Flour: Gradually sprinkle the all-purpose flour over the cooked sausage, stirring continuously until the flour fully incorporates with the sausage, forming a roux that will thicken the gravy.
- Incorporate Milk: Slowly add the whole milk to the sausage and flour mixture, stirring consistently to blend all ingredients smoothly and prevent lumps.
- Simmer and Thicken: Continue cooking the mixture over low to medium-low heat, stirring constantly for about 10 minutes or until the gravy thickens to a rich, creamy consistency.
- Season: Add the seasoned salt and black pepper, stirring to evenly distribute the seasoning throughout the gravy.
- Serve: Split the warm biscuits open and ladle the hot sausage gravy generously over the top. Serve immediately for a classic comfort breakfast.
Notes
- For spicier gravy, substitute mild sausage with hot sausage.
- Use whole milk for a richer gravy; 2% milk can be used for a lighter version but may be less creamy.
- Stir frequently when cooking the gravy to avoid lumps and prevent burning.
- Leftover gravy can be refrigerated up to 3 days and gently reheated with a splash of milk to restore consistency.
Find it online: https://bitezly.com/best-sausage-gravy-recipe/
