How to Make Sausage Gravy
1. Brown the sausage
Place a large skillet over medium heat and add the sausage. Break it into small pieces as it cooks. Continue until fully browned and cooked through. Do not drain the fat—this is essential for flavor and texture.
2. Add the flour
Sprinkle the flour evenly over the cooked sausage. Stir continuously for about 1–2 minutes to cook out the raw flour taste. The mixture will look thick and slightly pasty.
3. Stir in the milk
Lower the heat slightly and slowly pour in the milk, stirring constantly. This prevents lumps and helps the gravy form smoothly.
4. Simmer until thick
Let the gravy simmer gently for 5–7 minutes, stirring often. As it heats, it will thicken into a rich, spoon-coating consistency.
5. Season and adjust
Add black pepper and taste before adding salt. If the gravy becomes too thick, add a splash of milk to loosen it.
How to Serve Sausage Gravy
Traditionally, sausage gravy is served over fresh biscuits, but it’s just as good with:
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Toast or fried bread
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Hash browns or breakfast potatoes
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Scrambled or fried eggs
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Grits or rice
It’s flexible, forgiving, and welcome at any table.
Why This Recipe Endures
Sausage gravy has lasted because it delivers exactly what it promises: comfort, flavor, and fullness. It doesn’t rely on trends or techniques—just timing and trust in simple ingredients. It’s the kind of food that brings people together, slows the morning down, and reminds us that the best recipes are often the most straightforward.
