This is an easy recipe for an old Southern classic. The ultimate comfort food, this creamy, hearty, sausage gravy is a perfect start to any day.
Creamy white, sausage gravy was a delicacy that I did not discover until I moved South. I have to admit that when the first biscuit slathered with sausage gravy was placed in front of me, I was less than impressed. It isn’t a pretty dish and I had no idea what to expect.
Then, I took that first magical bite. Warm and creamy, peppery and hearty, I was in love immediately and set forth to figure out the recipe.
What I discovered is that there are a lot of recipes out there and basically, they are all pretty similar. A few delicious ingredients and a simple cooking process make for an easy, quick breakfast or brunch dish. Yep, I love the South!
The best thing is that this recipe is only 3 steps”
- Brown the sausage.
- Stir in the flour and make a roux.
- Whisk in the milk, thicken, and serve.
TIPS FOR MAKING CLASSIC SAUSAGE GRAVY
- Use a potato masher to break the sausage into small pieces,
- For the best flavor, brown the sausage in the skillet until you reach a deep brown caramelized flavor.
- Keep the fat from the sausage. Most sausage these days are leaner than our mom’s and grandmother’s used. Add a bit of butter, bacon fat or oil to the pan to make a rich roux.
- Use a well-seasoned sausage or add your own seasonings – salt, pepper, thyme, seasoned salt, or Old Bay seasoning.
- Make a richer gravy by using part half and half or heavy cream.
A creamy, white, gravy that is rich, meaty, and hearty. Sometimes called Sawmill Gravy, it is a bite of Southern heaven.
- 1 pound ground pork sausage
- 2 tablespoons butter or bacon fat (or a combo of both)
- 1 teaspoon minced garlic
- 1/3 cup flour
- 3 cups milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon seasoned salt or Old Bay Seasoning
- 1/4 teaspoon salt
- 2 teaspoons black pepper
- Brown the sausage in a large skillet over medium-high heat, breaking up the meat into tiny pieces and they are no longer pink.
- Add the butter and garlic to the pan and stir it around until the butter is melted and the garlic is fragrant.
- Sprinkle the flour over the sausage and stir for 2 minutes.
- Whisking constantly, slowly pour the milk over the sausage and flour. Whisk until the milk is incorporated into the meat.
- Whisk in the seasonings. Taste the gravy and adjust seasoning if necessary.
- Serve warm over biscuits, scrambled eggs, potatoes, or grits.
- Serving Size: Serves 6
Like this recipe? Try my other breakfast or brunch dishes:
While I would love to whip up a biscuit topped with this delicious classic sausage gravy, it’s impossible to share this delicious dish together. However, if you’re enjoying my recipes, how about following me on Pinterest, Instagram, Twitter, and Facebook? I would love to connect with you. It’s almost like dining together!Yum