About This Recipe
A classic Southern breakfast staple made with breakfast sausage, flour, milk, and seasonings. Perfect over warm biscuits!
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Ingredients
- 1 lb mild ground breakfast sausage
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper, to taste
Kitchen Tools
Instructions
Chef's Tips
- For a smoother gravy, use an immersion blender to blend out any lumps after adding the milk.
- Don’t be afraid to experiment with different types of sausage to find your favorite flavor combination.
- If the gravy becomes too thick, add a little more milk to thin it out.
Common Mistakes to Avoid
- Not browning the sausage sufficiently can result in a bland gravy.
- Not toasting the flour long enough can lead to a pasty texture.
- Adding the milk too quickly can cause lumps to form.
Variations
Spicy Sausage Gravy
Use hot breakfast sausage instead of mild, and add a pinch of red pepper flakes for extra heat.
Sage Sausage Gravy
Add 1 teaspoon of dried sage to the gravy along with the garlic powder for a more complex, earthy flavor.
Creamy Sausage Gravy
Substitute half-and-half or heavy cream for the whole milk for an even richer and creamier gravy.
Storage & Freezing
Store leftover sausage gravy in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat, adding a little milk if needed to thin it out.
Conclusion
This homestyle sausage gravy recipe is a Southern classic that’s easy to make and always a crowd-pleaser. Enjoy it over biscuits, eggs, or your favorite breakfast dishes!
Frequently Asked Questions
Yes, you can substitute turkey sausage for pork sausage. Keep in mind that turkey sausage may have less fat, so you may need to add a tablespoon of butter or oil to the pan to create the roux.
Yes, you can make gluten-free sausage gravy by using a gluten-free all-purpose flour blend or cornstarch to thicken the gravy. Use the same amount as regular flour, or 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water.
Taste the sausage before adding salt to the gravy. Some sausages are already quite salty. Add salt gradually and taste as you go.
Flaky, buttermilk biscuits are a classic choice, but any type of biscuit will work well. You can even use store-bought biscuits if you're short on time.