Description
Classic Sausage Gravy
Ingredients
1 lb ground breakfast sausage
1/4 cup all-purpose flour
2 1/2 cups whole milk
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika (optional)
Salt and black pepper to taste
Fresh parsley (for garnish, optional)
Directions
Brown the ground sausage in a large skillet over medium heat, breaking it into crumbles as it cooks. Do not drain the grease.
Sprinkle flour over the cooked sausage and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk, stirring constantly to prevent lumps.
Add garlic powder, onion powder, paprika (if using), salt, and black pepper. Simmer for 5-7 minutes, stirring occasionally, until the gravy thickens.
Taste and adjust seasonings as needed.
Serve hot over freshly baked biscuits, garnished with parsley if desired.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 250 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect gravy every time. Start by placing a large skillet or cast-iron pan over medium heat. Add 1 lb of ground breakfast sausage. Use a spatula or wooden spoon to break the sausage into small, fine crumbles as it cooks. This is crucial for even texture. Once fully browned and no pink remains, do not drain the flavorful fat—this is your gravy base. Reduce heat to medium-low. Sprinkle the 1/4 cup of all-purpose flour evenly over the sausage. Stir continuously for a full 1-2 minutes to cook the flour, eliminating its raw taste and creating a roux. Slowly pour in the 2 1/2 cups of whole milk, about 1/2 cup at a time, whisking vigorously after each addition to ensure a smooth, lump-free consistency. Increase heat to bring the mixture to a gentle simmer, then reduce to maintain it. Add all seasonings. Continue to simmer for 5-7 minutes, stirring often, until the gravy has thickened to a creamy, coat-the-spoon consistency.
Serving Suggestions
This classic gravy is famously served over warm, flaky buttermilk biscuits. For a full Southern-style breakfast, pair it with scrambled or fried eggs and crispy hash browns. It also makes an excellent topping for mashed potatoes, chicken fried steak, or a hearty breakfast bowl. For a creative twist, spoon it over toasted English muffins or a baked potato.
How-to Summary
Brown sausage and keep the fat. Make a roux by stirring flour into the sausage and cooking for 1-2 minutes. Gradually whisk in milk until smooth. Season and simmer until thickened. Serve immediately over biscuits.
Frequently Asked Questions
Can I use a different type of milk? Yes, but for best flavor and texture, whole milk is recommended. 2% milk will work, but the gravy will be slightly less rich. Avoid non-fat milk as it can make the gravy thin and watery.
How do I fix lumpy gravy? If lumps form, immediately remove the skillet from heat and use an immersion blender or whisk vigorously. Passing the gravy through a fine-mesh strainer can also salvage it.
Can I make this gravy ahead of time? You can, but it thickens significantly as it cools. Reheat it gently on the stovetop, whisking in additional milk a tablespoon at a time to restore the desired creamy consistency.
What if my gravy is too thin? Create a small slurry by mixing 1 tablespoon of flour with 2 tablespoons of cold milk. Whisk this into the simmering gravy and cook for another 2-3 minutes until thickened.
Is there a way to make this gluten-free? Absolutely. Substitute the all-purpose flour with an equal amount of a gluten-free 1:1 baking flour blend. Ensure your sausage is gluten-free as well.
Common Mistakes to Avoid
- Draining the sausage fat: This fat is essential for flavor and for making the roux. Keep it all in the pan.
- Adding all the milk at once: Pouring the milk in gradually while whisking is the key to preventing lumps.
- Undercooking the flour: Skipping the 1-2 minute cook time after adding the flour will result in a pasty, raw flour taste in your final gravy.
- Over-thickening: Remember the gravy will continue to thicken slightly off the heat and as it sits. Aim for a pourable, creamy consistency in the pan.
Conclusion
Mastering homemade sausage gravy is a simple yet rewarding kitchen skill that delivers unparalleled comfort. This recipe provides a foolproof foundation for a creamy, flavorful gravy that turns basic biscuits into a legendary meal. By following the step-by-step guide and heeding the common pitfalls, you can consistently create a Southern classic perfect for weekend brunches or hearty dinners. Don’t forget to customize the seasonings to your taste and enjoy this quintessential comfort food.