Outline:
• Title: Sausage Gravy Recipe
• Short Intro Paragraph
• Full Recipe Introduction
• Why You’ll Love This Sausage Gravy Recipe (H2)
• Ingredients for Sausage Gravy Recipe (H2)
• Image
• Directions for Sausage Gravy Recipe (H2)
• Servings & Timing for Sausage Gravy Recipe (H2)
• Sausage Gravy Recipe Variations (H2)
• Storage & Reheating Your Sausage Gravy Recipe (H2)
• Notes on the Sausage Gravy Recipe (H2)
• FAQs about the Sausage Gravy Recipe (H2)
• Conclusion: Sausage Gravy Recipe Highlights (H2)
Sausage Gravy Recipe
This homemade sausage gravy recipe brings classic Southern comfort food to your breakfast table in under 30 minutes.
Cooking up a pot of creamy, savory sausage gravy is like wrapping yourself in a warm kitchen hug—perfect for chilly mornings or weekend brunches. I first learned this straightforward recipe from my grandmother, who insisted on using fresh sage and a dash of black pepper to make it pop. Over the years, I’ve tweaked the ratio of milk to fat, landed on Bob’s Red Mill all-purpose flour for the roux, and discovered that simmering just long enough yields the dreamiest texture. Whether you’re ladling it over flaky buttermilk biscuits or spooning it atop crispy hash browns, this Southern breakfast staple is truly comfort in a bowl.
Why You’ll Love This Sausage Gravy Recipe
• Quick comfort food—ready in 25 minutes flat
• Uses simple pantry ingredients you probably already have
• Perfect for busy weeknights or lazy Sunday mornings
• Easily scales up for a crowd (think holiday brunch)
• Customizable—choose spicy or mild breakfast sausage
• No fancy tools—just a skillet, whisk, and wooden spoon
• Great make-ahead option if you love planning ahead
• Works over biscuits, toast, potatoes, or even pasta (yes, really!)
Ingredients for Sausage Gravy Recipe
• 1 pound breakfast sausage (Jimmy Dean Original or spicy pork sausage)
• 3 tablespoons unsalted butter (Land O’Lakes recommended for flavor)
• ¼ cup all-purpose flour (Bob’s Red Mill or King Arthur)
• 2½ cups whole milk (or half-and-half for extra richness)
• ¾ cup low-sodium chicken or vegetable broth (for depth)
• 1 teaspoon kosher salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• Pinch of ground sage or poultry seasoning (optional, but authentic)
• Fresh parsley, chopped (for garnish)
Tip: Let the milk come to room temp while you brown the sausage—that prevents lumps. If you prefer leaner gravy, swap half the butter for olive oil.
Directions for Sausage Gravy Recipe
1. Brown the sausage: Warm a large skillet over medium heat and add the sausage. Break it into crumbles with a wooden spoon. Cook until no pink remains and you see browned bits—about 6 minutes. Drain excess fat if you prefer leaner gravy, but leaving a tablespoon adds flavor.
2. Melt the butter: Push sausage to one side, add butter to the cleared space. Let it melt, swirling to coat the pan. That little sizzle is your cue.
3. Make the roux: Sprinkle flour over the sausage-butter mix, stirring constantly. Cook for 1–2 minutes until it’s golden and smells slightly nutty. This step builds flavor and thickens your gravy.
4. Whisk in liquids: Slowly pour in milk and broth while whisking—this helps avoid lumps. Keep whisking until the mixture is smooth.
5. Simmer and season: Bring gravy to a gentle simmer. As it thickens (3–5 minutes), stir frequently. Add salt, pepper, and sage. Taste and adjust—some folks like it peppery.
6. Check consistency: If it gets too thick, stir in extra milk a tablespoon at a time. For thinner gravy, add up to ¼ cup broth.
7. Final simmer: Reduce heat to low and let everything marry for another minute or two. You’ll see tiny bubbles and the gravy will coat the back of your spoon—perfect texture.
8. Serve hot: Spoon over warm, flaky biscuits (see my Homemade Buttermilk Biscuits recipe for the ultimate duo). Garnish with parsley.
Servings & Timing for Sausage Gravy Recipe
• Yield: Serves 4 generously (about 2 cups gravy)
• Prep Time: 5 minutes (gather ingredients, warm milk)
• Cook Time: 20 minutes (browning, roux, simmer)
• Total Time: 25 minutes—hello, fast comfort food!
Sausage Gravy Recipe Variations
• Spicy Kick: Use chorizo or add ¼ teaspoon cayenne pepper.
• Turkey Twist: Swap sausage for ground turkey and use almond milk.
• Mushroom Gravy: Stir in ½ cup sautéed mushrooms for an earthy note.
• Dairy-Free: Replace butter with coconut oil and milk with oat milk.
• Herb Garden: Mix in fresh thyme and rosemary instead of sage.
• Cheesy Comfort: Stir in ¼ cup shredded cheddar cheese at end.
Storage & Reheating Your Sausage Gravy Recipe
Store cooled gravy in an airtight container in the fridge for up to 4 days. For longer life, freeze in meal-sized portions (up to 2 months). Thaw overnight in the fridge. To reheat, warm gently in a saucepan over low heat, stirring in a splash of milk to restore creaminess. Make-ahead tip: Prepare gravy a day ahead, cool, then reheat right before serving—stress-free Sunday brunch!
Notes on the Sausage Gravy Recipe
• I learned that using half broth and half milk cuts richness without losing creaminess—perfect for lighter comfort food.
• If your gravy tastes floury, it likely didn’t simmer long enough; cook a minute more and whisk vigorously.
• For extra-smooth gravy, strain through a fine mesh sieve before serving.
• Freshly ground pepper always beats pre-ground; it adds bright, toasty notes.
• Don’t overcrowd the pan when browning sausage—give it room to render fat and crisp up.
• Love more flavor? Deglaze the pan with a splash of white wine after browning sausage, before roux.
FAQs about the Sausage Gravy Recipe
Q: Can I use lean sausage?
A: Absolutely—lean sausage works, but you may need to add a bit more butter or oil for richness.
Q: Why is my gravy lumpy?
A: Lumps form if flour isn’t cooked into the fat first or if cold milk hits a hot roux too fast—whisk slowly and evenly.
Q: How do I make this gluten-free?
A: Swap all-purpose flour for a 1:1 gluten-free flour blend and ensure your sausage is gluten-free.
Q: Can I double this recipe?
A: Yes! Just brown 2 pounds sausage, double the flour and liquids, and cook in a larger pan.
Q: What’s the best biscuit pairing?
A: Flaky buttermilk biscuits are classic, but cheddar bay biscuits or drop biscuits are delicious too.
Q: Is there a vegan version?
A: Try plant-based sausage crumbles, vegan butter, and unsweetened soy or oat milk.
Q: How spicy is too spicy?
A: Start with a pinch of cayenne; you can always add more, but you can’t take it out!
Q: Can I freeze leftover biscuits and gravy separately?
A: Yes—freeze biscuits in one bag and gravy in another; reheat both individually for best texture.
Conclusion: Sausage Gravy Recipe Highlights
This sausage gravy recipe captures the heart of Southern comfort with a creamy, peppery sauce that’s easy enough for weeknights yet special enough for brunch guests. Customize it with your favorite sausage, spices, or dairy substitutes to make it truly yours. Give it a try, leave a comment below, and don’t forget to explore more cozy breakfast recipes in my archive—happy cooking!
Sausage Gravy Recipe
Ingredients
- 1 pound breakfast sausage Jimmy Dean Original or spicy pork sausage
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour Bob’s Red Mill or King Arthur
- 2 1/2 cups whole milk or half-and-half for extra richness
- 3/4 cup low-sodium chicken or vegetable broth
- 1 teaspoon kosher salt adjust to taste
- 1/2 teaspoon freshly ground black pepper
- pinch ground sage or poultry seasoning optional, but authentic
- fresh parsley chopped, for garnish
Instructions
- Warm a large skillet over medium heat and add the sausage. Cook until no pink remains and drain excess fat.
- Melt butter in the skillet, sprinkle in flour, and cook until golden.
- Slowly pour in milk and broth while whisking to avoid lumps.
- Add salt, pepper, and sage. Simmer until thickened.
- Spoon over warm biscuits and garnish with parsley.
