Sausage Gravy Recipe
Made with just three basic ingredients (plus salt and pepper!), this homemade sausage gravy is perfect for spooning over flaky buttermilk biscuits.
Ingredients
- 1 pound breakfast sausage
- ¼ cup all-purpose flour spooned & leveled (32 grams)
- 3 cups whole milk
- Salt & pepper to taste
Instructions
- Heat a large skillet over medium heat. Add the sausage to the skillet, breaking it up into smaller pieces, and cook until it’s completely browned and no pink remains. Don’t drain the grease from the pan!1 pound breakfast sausage
- Sprinkle the flour on top of the cooked sausage, stir and cook for about 1 minute.¼ cup all-purpose flour
- Slowly pour in 1 cup of milk, stirring well, until fully combined. Then, slowly pour in the remaining 2 cups of milk, making sure to stir well. Continue cooking and stirring for a few more minutes until the gravy has thickened, then season with salt and pepper to taste.3 cups whole milk, Salt & pepper to taste
- Remove from the heat and serve over warm biscuits, hashbrowns, etc.
Video
Notes
Storage Instructions: Leftover sausage gravy can be stored in an airtight container in the fridge for up to 2 days. Reheat on the stove or in the microwave, adding a little extra milk as needed to thin it out.
Milk: I prefer to use 3 cups of milk, but if you prefer a thicker gravy you can reduce the milk to 2 ½ cups.