Sausage Gravy Recipe, 1st Recipes Style (Print Version)
A creamy, peppery sausage gravy made in one skillet with breakfast sausage, flour, milk, and warm biscuits.
# Ingredients:
For the sausage gravy
01 -
1 lb (450 g) mild pork breakfast sausage
02 -
1 tablespoon unsalted butter, only if the skillet looks dry
03 -
1/3 cup (42 g) all-purpose flour
04 -
3 cups (720 ml) whole milk, plus more as needed
05 -
1/2 teaspoon garlic powder
06 -
1 teaspoon freshly ground black pepper, plus more for serving
07 -
1/4 teaspoon fine salt, or to taste
For serving
08 -
6-8 warm buttermilk biscuits, split
# Instructions:
01 -
Set a large skillet over medium to medium-high heat. Add the sausage and cook for 6-8 minutes, breaking it into small crumbles, until browned and no pink remains.
02 -
Look at the skillet. If there are not about 2 tablespoons of drippings, add the butter and let it melt around the sausage.
03 -
Sprinkle the flour evenly over the sausage. Stir constantly for 1 minute, until the sausage is coated and the flour has absorbed the fat.
04 -
Pour in about 1/2 cup of the milk and stir until smooth. Slowly add the remaining milk while whisking or stirring to prevent lumps.
05 -
Reduce the heat to medium-low. Simmer for 3-5 minutes, stirring often, until thick and creamy. Thin with extra milk if it gets too thick.
06 -
Stir in the garlic powder, black pepper, and salt. Taste and adjust. Spoon the hot sausage gravy over warm split biscuits and finish with more black pepper.
# Notes:
01 -
The gravy thickens as it cools, so keep a little extra milk nearby for loosening.
02 -
Use hot or sage breakfast sausage if you want a stronger seasoned flavor.
03 -
Cook ground sausage fully before adding the flour and milk.