When the chilly weather hits, the first thing I do is whip up my favorite sausage gravy recipe. It’s the ultimate comfort food, warm and hearty, perfect for those cozy mornings. This recipe is incredibly easy to make and comes together in under 15 minutes. Whether you’re new to cooking or a seasoned pro, you’ll love how satisfying and flavorful this breakfast gravy is!
Why You’ll Love This Recipe:
- Easy to Make: Perfect for both beginners and experts.
- Quick: Ready in less than 15 minutes.
- Hearty: A filling breakfast option that sticks to your ribs.
- Delicious: Better than anything you can buy in a store or order at a restaurant.
Ingredients You’ll Need
Simple Ingredients, Amazing Results. Here’s what you need for this homemade sausage gravy:
- Sausage: Look for pork breakfast sausage, usually sold in a log. A sage variety adds extra flavor.
- Flour: All-purpose flour thickens the gravy. Some readers have had success with gluten-free flour, though I haven’t tried it myself.
- Milk: Whole milk works best for the right consistency. Lower-fat milk will make a thinner gravy.
- Seasoning: Salt and pepper to taste, plus a pinch of crushed red pepper if you like a little kick. If the gravy tastes bland, just add a bit more salt!
For the full list of ingredients and measurements, check the printable recipe below.
How to Make It Sausage Gravy
Follow these simple steps to make sausage gravy:
- Cook the Sausage: In a skillet over medium-high heat, cook the sausage, breaking it up with a spoon or spatula.
- Brown the Sausage: Keep cooking until the sausage is fully browned and crumbled. No need to drain the fat!
- Add Flour: Sprinkle flour over the sausage and stir until it’s absorbed, then cook for a few seconds more.
- Add Milk: Slowly pour in the milk while stirring, and cook until the mixture thickens. Add crushed red pepper if you like. Keep stirring occasionally and season with salt and pepper to taste.
Tip: Break up any flour clumps before adding the milk to avoid lumps in your gravy.
Frequently Asked Questions
- Can I make sausage gravy the night before?
Ans: Absolutely! Store it in an airtight container in the fridge and reheat in a skillet over medium-low heat the next morning. Add a splash of milk and stir well as it will thicken overnight. - How can I make my sausage gravy thicker?
The flour in the recipe will thicken the gravy as it cooks. If you want it even thicker, just keep cooking until it reaches your desired consistency. Avoid adding more flour. - What is the difference between country gravy and sausage gravy?
Country gravy is made without meat and uses butter as the base instead of sausage grease. While delicious, it doesn’t quite compare to the rich flavor of sausage gravy.
Warm, Hearty, and Simply Delicious,I hope this sausage gravy recipe becomes a favorite in your home during the colder months. If you give it a try, leave a comment and let me know how it turned out!
Enjoy!