Sausage Gravy is a favorite breakfast item that I have enjoyed while dining out for many years. The creamy gravy poured over warm biscuits or even toast is a dish that makes a hearty breakfast complete. Even if you have never made sausage gravy before, I promise you can make this recipe easily.
So many of my happy childhood memories are tied with food, and preparing meals. Sausage gravy reminds me of my grandfather Bill. He was in world war two, and he said he used to make this for his army unit. He personally didn’t truly care for it, he called it SOS, and that wasn’t stuff on a shingle, but I loved it. So when I would go over to my grandparents’ house he would make this for dinner on occasions.
You may think gravy is difficult to make. I know if you go into the store you see gravy available in jars, and in dry mixes. I really like to make everything I can from scratch. When you make gravy at home you can use all organic ingredients, and nothing is added that you do not need. This recipe only contains sausage, flour, milk, and seasonings. Best of all you can reheat this gravy by simply heating in a pan and adding a little more milk to the gravy. It will thin out just a bit and be perfect to serve again.
Want to learn how to make other types of gravy? Try these Gravy recipes.
How to Make Sausage Gravy
You don't need to go out to a restaurant to make sausage gravy.
- 1 pound ground sausage
- 2 tablespoons of rendered grease from sausage or 2 tablespoons of butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- In a large skillet brown sausage over medium heat. Crumble sausage as it browns so you have many small pieces of sausage. When sausage has browned and cooked thoroughly remove sausage from pan. Measure out rendered fat in the pan.
Add butter if necessary so the amount of fat is equal to two tablespoons. For example, if you render only 1 tablespoon from the sausage, add 1 tablespoon of butter. If adding butter allow butter to melt completely. Add 2 tablespoons of all-purpose flour to skillet. Stir flour and fat together, and cook over medium heat for about two minutes. The flour will begin to brown and become fragrant. Add 1/2 cup of milk to the pan, stir until the milk thickens. Add 1/2 cup to milk to the pan, and stir until the second addition thickens. Add remaining milk to pan, allow to thicken and add sausage.
Cook for 1 to 2 minutes, and taste gravy and adjust seasonings with salt and pepper if necessary. Serve gravy over toast or biscuits.