Prep time: 5 mins | Cook time: 15 mins | Servings: 4–6
Ingredients
- The Protein: 1 lb breakfast sausage (hot or mild).
- The Base: 1/3 cup all-purpose flour.
- The Liquid: 3 to 4 cups whole milk (depending on desired thickness).
- Seasonings: 1/2 tsp salt (or to taste) and plenty of freshly cracked black pepper.
- To Serve: Warm, split buttermilk biscuits.
Instructions
- Brown the Sausage: In a large skillet over medium-high heat, crumble and cook the sausage until it is completely browned and no longer pink.
- Don’t Drain: This is the secret! Keep all the fat in the pan—it’s the flavor base for your gravy.
- Create the Roux: Sprinkle the flour evenly over the cooked sausage. Stir it constantly for 1–2 minutes to soak up the grease and cook out the raw flour taste.
- Add Milk: Gradually pour in the milk while stirring. Start with 3 cups; you can add more later if it gets too thick.
- Thicken: Continue cooking and stirring for several minutes until the gravy bubbles and thickens to your liking.
- Season: Add the salt and a generous amount of black pepper. Taste and adjust—sausage gravy loves pepper!
- Serve: Ladle the hot gravy over warm, split biscuits and serve immediately.