Sausage Gravy

5.0(1678)

It may not win any beauty contests, but white sausage gravy is glorious stuff. Ladled over a homemade biscuit, it is classic Southern breakfast fare that will sustain you well past lunchtime.

by Sam Sifton

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SouthernBreakfast, Weeknight, Main Course

Servings

(6–8)

Total time

25 min

Calories / serving

225 kcal

Ingredients (8)

serves

1 pound bulk pork breakfast sausagesausage
¼ cup all-purpose flour, or instant flour like Wondraflour
1 teaspoon freshly ground black pepper, or to taste
2½ cups whole milkmilk
Salt to tastesalt
ground sage to taste (optional)sage
ground fennel to taste (optional)fennel
ground red pepper to tastebell-pepper

Instructions (3 steps)

01Set a large, heavy-bottomed skillet over medium heat and cook the sausage, breaking it up with a wooden spoon, until it is loose and no longer pink, approximately 10 minutes. Taste sausage and adjust seasonings — you may wish to add sage and fennel aggressively.
02Sprinkle the flour and pepper over the sausage and cook, stirring constantly, until the flour has been absorbed by the fat and has gathered its flavors close, approximately 2 to 5 minutes.
03Slowly stir in the milk and cook at a bare simmer until the gravy gets thick and the roux covers the back of a spoon. If it is too thick for your liking add more milk and stir. Check seasonings and serve over split or roughly crumbled biscuits.

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Rich recipe — supports nutrition-aware planning.