Sausage Gravy
A rich, savory gravy built on seasoned sausage and a silky roux base, endlessly customizable with your choice of meat, aromatics, and finishing touches. Perfect for biscuits, hash browns, or any breakfast plate.
Ingredients
Method
In a large skillet over medium-high heat, add the sausage and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through, about 5–7 minutes. Drain excess fat if desired (leaving 2–3 tablespoons for roux).
If using onion and garlic, push the sausage to the side of the skillet and add them to the fat. Cook for 1–2 minutes until fragrant and softened.
Sprinkle the flour over the sausage and aromatics, stirring constantly for 1 minute to cook out the raw flour taste and form a paste.
Slowly pour in the milk while whisking constantly to prevent lumps. Continue whisking for 3–5 minutes until the gravy thickens and coats the back of a spoon.
Stir in the black pepper, salt, and any herbs. Taste and adjust seasoning as needed. Simmer for 1 minute to meld flavors, then serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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