Hearty Southern Sausage Gravy
A deeply satisfying Southern breakfast staple, this rich sausage gravy features savory ground sausage enveloped in a velvety, milk-based roux. Served piping hot atop buttery, tender biscuits, it delivers comforting flavors with minimal effort—perfect for a cozy morning meal.
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Servings: 6
Ingredients
- 4 cups whole milk kept cool or at ambient temperature
- 1/3 cup plain all-purpose flour
- 1 teaspoon coarsely ground black pepper or to taste
- 1/4 teaspoon crushed red chili flakes optional, for added spice
- 1/2 teaspoon fine salt or as needed
- 1 pound approximately 450 grams breakfast-style ground sausage, either mild or with heat
Instructions
- Set a large skillet over medium-high heat. Crumble the sausage directly into the pan and cook, breaking it apart with a spatula as it browns. Continue cooking for 7–8 minutes, or until the meat is no longer pink and fully cooked through.
- Sprinkle the flour evenly over the sausage in the skillet. Stir thoroughly to coat the sausage and absorb the rendered fat. Allow the mixture to cook for 1–2 minutes to eliminate the raw flour flavor.
- Gradually incorporate the milk, pouring it in slowly while continuously stirring to create a smooth consistency. Use the spatula to release any caramelized bits from the pan’s surface to deepen the flavor.
- Reduce the heat to medium and keep stirring until the gravy begins to thicken to a creamy texture, which should take 5–8 minutes. If it becomes overly thick, stir in a small amount of additional milk to loosen.
- Season the gravy with salt and black pepper, adjusting according to taste. If a spicier profile is desired, stir in the crushed red pepper flakes at this stage.
- Ladle the warm sausage gravy generously over freshly baked, flaky biscuits. Serve immediately for best texture and flavor.
Notes
Serve with your favorite homemade or store-bought biscuits. Leftover gravy can be refrigerated and gently reheated on the stovetop with a splash of milk.