Description
This Easy Sausage Gravy is a classic Southern comfort dish made with just a few simple ingredients. It’s creamy, flavorful, and perfect to serve over fluffy biscuits. Ideal for a quick and hearty breakfast!
Ingredients
Units
Scale
- 1 pound breakfast sausage (mild or spicy)
- 2 tablespoons butter (optional, for extra richness)
- 1/4 cup all-purpose flour
- 3 cups whole milk (plus more if needed)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
Instructions
- Cook the Sausage: In a large skillet over medium heat, crumble the sausage and cook until browned and fully cooked through. Don’t drain the grease — it adds flavor!
- Make the Roux: If the sausage didn’t release enough fat, add the butter. Sprinkle the flour over the sausage, stirring constantly, until the flour is fully absorbed and lightly browned (about 2 minutes).
- Add the Milk: Slowly pour in the milk, whisking as you go to avoid lumps. Keep stirring until the gravy starts to thicken (5–7 minutes).
- Season the Gravy: Add salt, pepper, garlic powder, and red pepper flakes (if using). Taste and adjust seasoning as needed.
- Serve: Once thickened, remove from heat. Serve immediately over warm biscuits, toast, or hash browns.
Notes
- If the gravy gets too thick, add a splash of milk to thin it out.
- Leftovers can be stored in an airtight container for up to 3 days and reheated on the stovetop with a little milk to loosen the texture.