How to Make Sausage Gravy

Ingredients

• 1 lb Breakfast Sausage (any style; mild or spicy according to preference)
• 0.25 cup All-Purpose Flour (sifted)
• 2.5 cup Whole Milk (can substitute skim milk, almond milk, or water)
• to taste Salt (add after tasting the gravy)
• to taste Black Pepper (freshly ground for best flavor)

Instructions

1. Preheat Skillet

   Place a large skillet over medium heat and let it warm for a couple of minutes.

   Time: PT2M

   Temperature: medium heat

2. Cook Sausage

   Add the 1 lb of breakfast sausage to the hot skillet. Break it up into chunks and let it sit undisturbed for a minute, then flip pieces to allow browning. Cook until the sausage is fully cooked and has golden‑brown bits, about 8 minutes.

   Time: PT8M

   Temperature: medium heat

3. Make the Roux

   Sprinkle the 0.25 cup of flour evenly over the cooked sausage and fat. Stir quickly to coat and cook for about 1 minute until the raw flour smell disappears.

   Time: PT1M

   Temperature: medium heat

4. Add Milk and Thicken

   Slowly pour in 2 to 2.5 cups of whole milk while whisking constantly to avoid lumps. Continue to cook, stirring, until the mixture thickens and coats the back of a spoon, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Season

   Taste the gravy and season with salt and freshly ground black pepper until balanced. Simmer for another 2 minutes to let flavors meld.

   Time: PT2M

   Temperature: low heat

6. Serve

   Remove from heat and serve hot over warm biscuits, grits, or scrambled eggs.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

10 g

Fat

18 g

Fiber

0 g