Description
Classic Southern-style sausage gravy made with seasoned pork sausage, rich milk, and flavorful spices, served over warm, flaky biscuits for a comforting breakfast or brunch dish.
Ingredients
Sausage Gravy
- 1 pound pork sausage (country style, sage-flavored, spicy or mild)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/4 teaspoon onion powder
- 1/8 teaspoon red pepper flakes (optional, crushed for heat)
- 1 teaspoon black pepper (freshly cracked, or to taste)
- 1/2 teaspoon salt (adjust as needed)
- Warm biscuits (for serving)
Instructions
- Cook the Sausage: Place the pork sausage in a large skillet over medium-high heat. Break the sausage apart with a wooden spoon or spatula as it cooks. Continue cooking until the sausage is fully browned and there is no pink remaining. Retain about 1 to 2 tablespoons of grease in the skillet, draining off any excess grease if necessary.
- Add the Flour: Evenly sprinkle the all-purpose flour over the browned sausage. Stir thoroughly and cook for about 1 minute to allow the flour to absorb the grease and sausage flavors, which helps in thickening the gravy later.
- Make the Gravy: Slowly pour in the whole milk while stirring constantly to avoid lumps. Add the onion powder and crushed red pepper flakes, if using. Continue stirring as the mixture simmers gently and thickens, which typically takes 5 to 7 minutes.
- Season and Serve: Stir in the salt and freshly cracked black pepper. Taste the gravy and adjust seasoning as desired. Serve the hot sausage gravy spooned generously over warm biscuits for a hearty and satisfying meal.
Notes
- For a spicier gravy, increase the amount of crushed red pepper flakes or use spicy sausage.
- If you prefer a thinner gravy, add a little more milk until desired consistency is reached.
- Biscuits can be homemade or store-bought, warmed before serving.
- Use whole milk for the richest flavor and best texture in the gravy.
- Leftover gravy can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop, stirring frequently.
