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Easy creamy Sausage Gravy Recipe
Our sausage gravy is one of the easiest country-style recipes you can make at home.
This is another one of those comfort foods I’ve been making my entire life. I was about 12 years old the first time I made homemade sausage gravy and biscuits for our family. It wasn’t often I took on the role of chef at that age, as sous chef was my typical position in mom’s kitchen. Biscuits and gravy on the holidays became my chance to shine!
After all these years, this is the first time I’ve put my recipe for sausage gravy on paper.
This recipe has always been in my head. I add a little of this, and a little of that, and cross my fingers it’ll come out great. It usually does because this is hard to mess up. You’ll be amazed at how easy sausage gravy is to make, and how dramatically better it tastes when you make it yourself.
Tips for making the best sausage gravy:
Browning the flour is the single best thing you can do to make terrific sausage gravy.
Once the flour is added to the cooked sausage, take your time to ensure it’s well browned before adding milk. This may take about 5 minutes but it’s well worth the effort to build great flavor. Milky white gravy often lacks flavor, so don’t rush this step. You’re basically making a roux with chunks of sausage and any fat left in the pan. This is where all the magic happens.
Another way to ensure great gravy is to check the seasoning.
Plenty of fresh ground black pepper is essential to making great sausage gravy. You’ll need some salt, but not too much. Seasoned salt is also an option so if you have a favorite blend, go for it. Sprinkle in a pinch of cayenne if you like, or load it up with fresh herbs like thyme leaves or chopped parsley.
You can also try different flavors of pork sausage, like hot or sage. I’ve never tried making gravy with Italian sausage, but would be interested to know how it turns out if you do!
Add milk gradually.
Pour half the milk in first, and stir until blended into the roux. The gravy should start to thicken right away. Next add the remaining milk in several additions. This will help prevent accidentally adding too much milk and ensure the best consistency.
We use whole milk in this recipe.
If you don’t have whole milk on hand, feel free to use 2% or low-fat milk in it’s place. I don’t recommend using half-and-half or cream for this gravy because it’s too rich. Add the milk slowly, in several additions, as 2% or low-fat may react differently than whole milk. You may need more or less milk so trust your judgment.
The gravy shouldn’t be so thick that you have to spoon it on like jam. You’re looking for a silky gravy that drips off the biscuits when ladled on top. If you think your gravy is too thick, add a little more milk.
Cold, leftover gravy will be very thick but can be thinned easily with a little more milk. Reheat gently in the microwave and serve.
What’s the best kind of sausage to use in this sausage gravy recipe?
Any flavor of pork sausage works well in this recipe. Our favorites are the plain original recipe and hot or spicy sausage. We’re not attached to any one brand but we look for something like Bob Evans, Jimmy Dean or Tennessee Pride brands in our area. All-natural pork sausage is also great if you can find it.
Did you know you can even customize and make your own homemade breakfast sausage using ground pork, bread crumbs, herbs and spices? Talk about delicious, and so easy to make, too.
What can you serve with sausage gravy?
We love the occasional big breakfast complete with buttermilk biscuits, fruit, eggs and a big skillet of this well seasoned sausage gravy. Since it’s just the two of us these days, this hearty breakfast is usually reserved for special events or holidays like Christmas and/or Easter. However, any time is a great time to enjoy this sausage gravy recipe!
Another one of our favorite times to make sausage gravy is while camping. If we don’t have biscuits we just pour it over skillet potatoes, campfire toast or leftover rolls! Day hikes around the mountains of Virginia are a great way to work it off!
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Creamy skillet gravy with chunks of hearty sausage. Terrific served over biscuits, toast, potatoes or hash browns
- 1 teaspoon vegetable oil
- 1 pound pork sausage
- ¼ cup all-purpose flour (30g) plus 1 to 2 tablespoons if needed
- 2 ½ cups milk
- ¼ teaspoon salt
- 1 teaspoon ground black pepper
- dash cayenne pepper
- fresh thyme leaves or other herbs
- seasoned salt
Heat a large skillet over medium heat. Add the vegetable oil to the pan. Using a paper towel, carefully spread the oil around the skillet to coat.
Pinch off clumps of sausage and add to the skillet in a single layer. Cook, undisturbed, until the sausage is well browned and a little crispy on the bottom. Using a spatula flip the sausage in large sections. As the sausage browns, break up the clumps with a wooden spoon or stiff spatula (leave some chunks). Continue cooking until the sausage is no longer pink.
Sprinkle the flour over the sausage and stir to coat. Continue cooking, stirring constantly, until the flour browns and has a nutty aroma, 5-8 minutes. If the sausage was extra fatty, you can add a tablespoon or two of additional flour if needed to soak up the grease.
Slowly add half the milk to the skillet, stirring constantly until it starts to thicken and scraping up the browned bits on the bottom of the pan. Add the remainder of the milk to the skillet and reduce the heat to medium-low. Simmer gently, stirring frequently, until thickened. Check the seasoning and add salt and pepper and any additional herbs, if using. Serve immediately.
- Use your favorite bulk pork sausage for this recipe: original, hot or sage are all good here.
- Sausage gravy will thicken as it sits. Simply add more milk to thin, for desired consistency.
- Spoon gravy over biscuits, toast, potatoes or hash browns.
- Refrigerate leftover gravy. Rewarm gently in the microwave, adding a little milk to thin, if needed.
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