Old Fashioned Sausage Gravy

🍳 Old-Fashioned Sausage Gravy

Ingredients

• 1 lb breakfast sausage (pork, regular or sage)

• ⅓ cup all-purpose flour

• 3–4 cups whole milk (warm if you can)

• Salt & black pepper (heavy on the pepper)

• Optional but very old-school:

  • A pinch of sugar

  • A dash of cayenne or red pepper flakes

  • A little butter if your sausage is lean

Instructions

1. Brown the sausage
   In a large skillet over medium heat, cook sausage, breaking it up, until fully browned.
   Don’t drain the fat—you need it for the gravy.

2. Make the roux
   Sprinkle flour evenly over the sausage.
   Stir constantly for 1–2 minutes until the flour absorbs the fat and smells lightly nutty (no raw flour taste).

3. Add milk slowly
   Pour in milk a little at a time, stirring constantly to avoid lumps.

4. Simmer & thicken
   Reduce heat to medium-low. Let it gently bubble 5–10 minutes, stirring often, until thick and creamy.

5. Season
   Add plenty of black pepper, salt to taste, and any optional extras.

How It Should Look

• Thick but spoonable

• Coats the back of a spoon

• Pepper-speckled and creamy

If it gets too thick → splash of milk.
Too thin → simmer longer or add a tiny flour-milk slurry.

Serve It Like Grandma Intended

• Over split buttermilk biscuits

• With eggs on the side

• Maybe a slice of fried bologna or bacon if you’re feeling wild

Old-School Tips

• Cast iron = best flavor

• Never rush the flour step

• Pepper is not optional 😌

Want:

• Extra-pepper diner style

• Southern sawmill gravy

• Or country gravy without sausage