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Sausage Gravy

This recipe creates a classic, rich and savory sausage gravy, perfect for spooning over warm biscuits. It involves browning sausage, thickening the drippings with flour, and gradually adding milk to create a luscious, seasoned sauce.
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Cook Time 25 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 1560.4 kcal

Equipment

  • 1 Large Heavy Skillet For browning sausage and making the gravy.
  • 1 Wooden Spoon or Whisk For stirring sausage and gravy to prevent lumps.
  • 1 Measuring Cups and Spoons For accurate ingredient measurements.

Ingredients
  

Main

  • 1 pound breakfast sausage hot or mild
  • 1/3 cup all-purpose flour
  • 3 to 4 cups whole milk more to taste
  • 1/2 teaspoon seasoned salt
  • 2 teaspoons freshly ground black pepper more to taste
  • Biscuits warmed, for serving

Instructions
 

  • With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
  • Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
  • Spoon the sausage gravy over warm biscuits and serve immediately!

Notes

Ensure your sausage is well-browned for maximum flavor before adding the flour. Cooking the flour briefly after adding it helps eliminate the raw flour taste and ensures a smooth gravy. Stir the milk in gradually while constantly whisking to avoid lumps; warm milk can help, but isn't strictly necessary if you whisk vigorously. Gravy consistency is key – don't be afraid to add more milk if it gets too thick, or cook a little longer if it's too thin. Always taste and adjust the seasoning, especially with seasoned salt which can vary in potency.