Sausage Gravy Recipe - How to Make the Perfect Southern-Style Breakfast Gravy

Making the Perfect Sausage Gravy

Sausage gravy is a beloved comfort food in many parts of the United States. This rich, savory gravy is often served over warm, fluffy biscuits for a satisfying breakfast or brunch. With simple ingredients like sausage, flour, milk, and spices, you can make sausage gravy that rivals any family recipe or restaurant version.

Choosing the Right Sausage

The star of any sausage gravy is the sausage itself. For best flavor and texture, use raw pork sausage instead of pre-cooked. Standard breakfast sausage works wonderfully, but you can also use spicy Italian sausage for a kick or sweet maple sausage for richer notes.

Make sure to cook the sausage thoroughly before making your roux. Crumble and brown the meat, then drain off most of the grease. Leave just enough to sauté the flour and make a flavorful gravy.

Making a Roux

A roux made from flour and fat forms the base of sausage gravy. For a thick, luscious texture, you want equal parts fat and flour. Use 2 to 3 tablespoons each, depending on how much gravy you want to make.

Cook the flour slowly in the sausage grease, stirring constantly. You don’t want it to burn or stick to the bottom of the pan. Keep cooking and stirring for 2-3 minutes until the raw flour taste goes away.

Adding the Milk

Once your roux has cooked, slowly pour in 2 to 2 1⁄2 cups milk while whisking vigorously. This helps incorporate the flour smoothly so you don’t get lumps. Whole milk or even heavy cream makes an extra rich and delicious gravy.

Keep whisking as you pour to prevent sticking and burning. Bring the liquid to a gentle simmer, then reduce heat and cook for 5-10 more minutes, stirring often, until thickened to your desired consistency.

Spicing Up Your Sausage Gravy

Don’t forget to season your gravy so all that richness gets balanced with savory flavor. Here are some tasty spice additions to try:

Freshly Ground Black Pepper

No sausage gravy is complete without a generous dose of black pepper. The spicy bite plays perfectly against creamy, fatty ingredients. Add up to a teaspoon, or to taste.

Smoked Paprika

A pinch of smoked paprika will intensify all the savory flavors in sausage gravy. Add it once your roux is cooked for fantastic smoky notes.

Cayenne Pepper

For extra heat and a kick of spice, add a small pinch of cayenne with the other seasonings. A little goes a long way due to its intense spiciness, so add carefully.

Sage

The herby flavor of sage pairs wonderfully with sausage. Add up to 1⁄2 teaspoon dried or 1 teaspoon fresh minced sage just before serving.

Serving Your Sausage Gravy

Now that your gravy is finished, it’s time for the best part – eating! Biscuits are the perfect vehicle for soaking up every drop of deliciousness. Focus on fluffy, sturdy biscuits that can handle generous pools of gravy without falling apart.

Splitting Biscuits

For an extra decadent presentation, split your warm biscuits in half horizontally before covering with gravy. This shows off all those homemade flaky layers and provides more nooks and crannies for the gravy to seep into.

Smothering with Gravy

Ladle on spoonfuls of hot sausage gravy, letting it run down the sides of each biscuit half. Feel free to be generous – don’t skimp on this step! The biscuits should be thoroughly saturated for ultimate breakfast indulgence.

Garnishing

A final garnish adds nicely to the homemade look. Try chopped fresh parsley, extra cracked black pepper, paprika, or a pinch of cayenne pepper over the top. You can also crumble reserved sausage bits on each biscuit for bonus hearty flavor.

Now dig into these beautiful sausage-loaded biscuits! The rich, creamy gravy against hot, flaky biscuits makes for a quintessential comfort food breakfast. Just be ready with extra napkins.

FAQs

What type of sausage is best for gravy?

The best sausage for gravy is raw ground pork sausage such as breakfast sausage or Italian sausage. Avoid pre-cooked sausage, as it has less flavor for the gravy.

What milk should I use for sausage gravy?

Whole milk or heavy cream makes the richest, creamiest gravy. For a lighter gravy, you can use 2% or skim milk.

Is sausage gravy easy to make?

Yes, sausage gravy is very easy! Just a simple roux with milk and sausage makes a delicious creamy gravy in about 20 minutes.

Can I freeze and reheat leftover gravy?

Absolutely! Allow the gravy to cool completely then transfer to freezer bags or airtight containers. Thaw in the fridge overnight before gently reheating on the stove or in the microwave.