Sausage Gravy Recipe

Classic Southern Sausage Gravy

Ingredients

• 1 lb breakfast sausage (pork; mild or hot)

• ¼ cup all-purpose flour

• 2½–3 cups whole milk (warm if possible)

• ½–1 tsp black pepper (fresh cracked = best)

• Salt, to taste

• Optional: pinch of cayenne or red pepper flakes

Instructions

1. Brown the sausage

   • Cook sausage in a large skillet over medium heat.

   • Break it up into crumbles.

   • Do not drain the grease (that’s flavor).

2. Make the roux

   • Sprinkle flour over sausage.

   • Stir constantly for 1–2 minutes to cook out raw flour taste.

3. Add milk

   • Slowly pour in milk, stirring constantly.

   • Scrape the bottom of the pan as it thickens.

4. Simmer

   • Reduce heat to medium-low.

   • Simmer 5–10 minutes, stirring often, until thick and creamy.

5. Season

   • Add black pepper, salt if needed, and optional heat.

   • Taste and adjust.

How It Should Look

• Thick but pourable

• Coats a spoon

• No lumps, no soupiness

Pro Tips (Grandma Level)

• If too thick → splash of milk

• If too thin → simmer longer or add a tiny flour slurry

• Pepper is the star—don’t be shy

Serve With

• Flaky buttermilk biscuits

• Over toast, hash browns, or fried potatoes

• Add a fried egg on top if you’re living right 🍳