5-Star Sausage Gravy with Ree Drummond
5-Star Sausage Gravy with Ree Drummond is a easy American recipe that serves 6. 480 calories per serving. Recipe by Food Network on YouTube.
Prep: 5 min | Cook: 20 min | Total: 35 min
Cost: $7.20 total, $1.20 per serving
Ingredients
- 2 lb Breakfast Sausage (breakfast style, preferably pork; broken into small pieces)
- 0.33 cup All-Purpose Flour (sifted)
- 5 cup Whole Milk (full‑fat for extra richness)
- 1 tsp Salt (adjust to taste)
- 1 tsp Black Pepper (freshly ground if possible)
- 0.5 tsp Seasoned Salt (adds extra flavor; optional)
Instructions
Break Up the Sausage
Take the 2 lb of breakfast sausage and tear or cut it into bite‑size pieces using kitchen shears or your hands.
Time: PT2M
Brown the Sausage
Heat the large skillet over medium‑high heat. Add the sausage pieces and cook, stirring occasionally, until they are nicely browned and most of the fat has rendered, about 8 minutes.
Time: PT8M
Temperature: Medium‑high
Incorporate the Flour
Sprinkle the 1/3 cup of sifted flour over the browned sausage. Stir continuously so the flour coats the meat and absorbs the rendered fat, cooking for about 2 minutes.
Time: PT2M
Temperature: Medium
Add the Milk
Gradually pour in the 5 cups of whole milk while stirring constantly. Bring the mixture to a gentle simmer.
Time: PT5M
Temperature: Medium
Thicken the Gravy
Increase the heat slightly and let the gravy bubble for 5‑7 minutes, stirring frequently, until it reaches a thick, spoon‑coating consistency.
Time: PT7M
Temperature: Medium‑high
Season the Gravy
Add 1 tsp salt, 1 tsp freshly ground black pepper, and ½ tsp seasoned salt. Taste and adjust seasoning as needed.
Time: PT1M
Serve
Spoon the hot sausage gravy over warm biscuits and enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 480
- Protein
- 20 g
- Carbohydrates
- 10 g
- Fat
- 35 g
- Fiber
- 0 g
Dietary info: Gluten, Dairy, High‑Protein, Not Vegetarian
Allergens: Milk, Wheat
Ingredient Substitutions
- Instead of Breakfast Sausage: Turkey breakfast sausage, Veggie sausage crumbles
- Instead of All-Purpose Flour: Whole wheat flour (will change texture), Gluten‑free flour blend
- Instead of Whole Milk: 2% milk (less rich), Half‑and‑half (richer), Unsweetened almond milk (will alter flavor)
- Instead of Salt: Kosher salt, Sea salt
- Instead of Black Pepper: White pepper
- Instead of Seasoned Salt: Garlic salt, Celery salt
Equipment Needed
- Large Skillet
- Wooden Spoon
- Measuring Cups
- Stove
Critical Steps — Do Not Skip
- Browning the sausage to develop flavor
- Coating the sausage with flour without forming lumps
- Gradually adding milk while stirring to create a smooth base
- Simmering until the gravy reaches a thick, creamy consistency
Chef Tips from the Video
- Use a high‑quality pork breakfast sausage for the best flavor; remove excess fat if you prefer a lighter gravy.
- Sift the flour before adding to avoid hidden clumps.
- For extra depth, add a pinch of smoked paprika or a splash of hot sauce.
Troubleshooting
Gravy is lumpy
Whisk vigorously while adding milk, or blend with an immersion blender. If lumps persist, strain through a fine‑mesh sieve.
Gravy is too thin
Simmer longer to reduce, or whisk in an additional teaspoon of flour mixed with a little cold milk.
Gravy sticks to the pan and burns
Reduce heat to medium‑low and stir constantly. If it starts to stick, add a splash of milk to loosen.
Storage
Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on low heat, adding a splash of milk if needed.
Freezer: Freeze in freezer‑safe bags or containers for up to 2 months. Thaw overnight in the fridge and reheat as above.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Gravy can be made up to a day ahead; cool quickly, refrigerate, and reheat gently.
- When reheating, add a tablespoon of milk per cup to restore creaminess.
Frequently Asked Questions
What is the cultural significance and history of sausage gravy in American Southern cuisine?
Sausage gravy, often served over biscuits, is a staple of Southern comfort food that dates back to the early 1900s when inexpensive pork sausage and pantry staples like flour and milk were combined to create a hearty breakfast for farmworkers and cowboys.
How does sausage gravy fit into the broader Southern breakfast tradition?
In the South, a classic breakfast plate frequently includes biscuits, eggs, and a rich sausage gravy. The gravy adds protein and fat, making the meal filling and energizing for a day of labor.
What regional variations of sausage gravy exist within the United States?
Some regions add cream instead of milk for an extra‑rich texture, while others incorporate country‑style sausage, add a dash of cayenne, or finish with shredded cheese. In Texas, you might find a spicier version with jalapeños.
What occasions or celebrations is sausage gravy traditionally associated with in Southern culture?
Sausage gravy is a weekend brunch favorite, a staple at church potlucks, and a comforting dish served at family gatherings, especially in rural areas where a hearty breakfast is prized.
What authentic traditional ingredients are used in classic Southern sausage gravy versus acceptable substitutes?
Traditional sausage gravy uses pork breakfast sausage, all‑purpose flour, whole milk, salt, and black pepper. Substitutes can include turkey sausage for a leaner version, 2% milk for lower fat, or gluten‑free flour blends for those with wheat sensitivities.
What other Southern dishes pair well with sausage gravy?
Serve sausage gravy with flaky buttermilk biscuits, fried chicken, country ham, or alongside a simple green salad to balance the richness.
What makes sausage gravy special or unique in American Southern cuisine?
Its simplicity—just sausage, flour, and milk—creates a velvety, savory sauce that embodies the resourceful, comfort‑driven cooking of the South, turning humble pantry items into a beloved comfort dish.
How has sausage gravy evolved over time in Southern cooking?
Originally a farm‑hand breakfast, sausage gravy has become a restaurant staple, with chefs experimenting by adding herbs, smoked paprika, or cream, yet the core technique of roux‑based thickening remains unchanged.
What are the most common mistakes to avoid when making sausage gravy at home?
Common errors include not browning the sausage enough, adding milk too quickly which creates lumps, and letting the gravy boil vigorously, which can cause it to separate or scorch.
Why does this recipe add flour directly to the cooked sausage instead of making a separate roux?
Adding flour directly to the rendered sausage fat saves a step and infuses the gravy with more sausage flavor, while still creating a proper roux as the flour cooks in the fat before the milk is added.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking shows, recipe demonstrations, and culinary tips from professional chefs, covering everything from classic comfort foods to modern gastronomy.
Last updated: August 21, 2026
