Sausage Gravy Recipe-The Secret To Getting It Perfect Every Time! The Best Sausage Breakfast Gravy

Ingredients

• 1 pound Fresh Pork Sausage (bulk or link sausage; remove casing if needed)
• 0.25 cup All-Purpose Flour (sifted)
• 1 tablespoon Vegetable Oil (can substitute butter or olive oil)
• 3.5 cup Whole Milk (use whole milk for creamier texture; 2% works but may need extra flour)
• 1 teaspoon Black Pepper (freshly ground preferred)
• 0.5 teaspoon Salt (kosher or table salt)

Instructions

1. Prepare Ingredients

   Gather and measure all ingredients; have sausage, flour, oil, milk, pepper and salt ready.

   Time: PT5M

2. Cook Sausage

   Heat the skillet over medium‑high heat, add the sausage, break it up with a spoon and cook until browned and fully cooked, about 5‑7 minutes.

   Time: PT7M

   Temperature: medium-high heat

3. Make Roux

   Push the cooked sausage to one side, add a little more oil if the pan looks dry, sprinkle the flour over the pan and stir to combine. Cook 2‑3 minutes until the mixture turns a light golden brown.

   Time: PT4M

   Temperature: medium

4. Add Seasonings

   Sprinkle 1 teaspoon black pepper and ½ teaspoon salt over the roux‑sausage mixture and stir to incorporate.

   Time: PT1M

5. Incorporate Milk

   Slowly pour in the 3½ cups whole milk while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium

6. Simmer Gravy

   Reduce heat to low and continue stirring until the gravy thickens enough to coat the back of a spoon, about 5 minutes. Make sure the sausage pieces are fully incorporated.

   Time: PT5M

   Temperature: low

7. Finish and Serve

   Taste the gravy and adjust seasoning if necessary. Remove from heat and spoon generously over warm homemade biscuits.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

10g

Fat

25g

Fiber

0g