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Homemade Sausage Gravy Recipe


Homemade Sausage Gravy Recipe


This quick and easy southern sausage gravy with just 7 ingredients is the ultimate comfort food breakfast. Serve with homemade biscuits, English muffins, french fries, mashed potatoes, scrambled

eggs, omelettes and toast.





• 1 pound ground pork sausage, see notes

• ⅛ teaspoon red pepper flakes

• 2 tablespoons unsalted butter

• ¼ cup all-purpose flour

• 2 ½ cups whole milk


• Kosher salt

• Freshly ground black pepper

Homemade Sausage Gravy Recipe
new york times recipes



• The pork sausage Sauté in a large skillet over medium-high heat, breaking up as it browns. Reduce heat to medium-low and add crushed red pepper and butter.Melt the butter in the pan with the


browned sausage.

• Sprinkle in half the flour, stir and cook until the fat absorbs the flour. Add the other half of the flour and stir and cook until absorbed.

• Slowly add the milk and beat over medium-low heat. Cook the sauce for about 10 minutes or until thickened.Season with kosher salt and freshly ground black pepper. For best results, serve






• I like to use an all-natural breakfast sausage for this recipe, such as Jimmy Dean All Natural or Bob Evans Naturally.

• Do not let the fat drip off. You need it to absorb the flour.Furthermore, it is full of flavor.

• Keep it simple. Sausage gravy tastes better with minimal effort and ingredients. Sometimes recipes work like that!

• If the sauce becomes too thick, add milk a few tablespoons at a time until the desired consistency is reached.• Sausage is naturally salty, so taste the sauce before adding salt. However, I always

enjoy a generous amount of freshly ground black pepper.

• Store the sauce in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave at reduced power.

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