Here’s a classic Southern sausage gravy recipe — rich, creamy, and perfect over freshly baked biscuits.
🍳 Southern Sausage Gravy Recipe
📋 Ingredients:
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1 lb (450g) breakfast sausage (pork, mild or spicy)
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2–3 tbsp all-purpose flour
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2½ cups whole milk (more for desired consistency)
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Salt and black pepper, to taste
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Optional: pinch of crushed red pepper or a dash of hot sauce
🧑🍳 Instructions:
1. Cook the sausage:
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In a large skillet over medium heat, brown the sausage, breaking it into crumbles as it cooks.
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Cook until fully browned and no longer pink (about 6–8 minutes). Do not drain the fat — that’s the base for your gravy.
2. Make the roux:
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Sprinkle 2 to 3 tablespoons of flour over the sausage and drippings.
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Stir constantly for 1–2 minutes to cook the flour and coat the sausage.
3. Add the milk:
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Slowly pour in the milk while stirring or whisking constantly.
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Bring to a simmer, stirring often, until it thickens (about 4–6 minutes).
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Add more milk if it gets too thick.
4. Season:
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Add salt and plenty of black pepper to taste — pepper is key to Southern-style gravy.
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Optional: add a dash of hot sauce or red pepper flakes for heat.
5. Serve:
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Ladle over warm buttermilk biscuits and serve immediately.
✅ Tips:
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Use whole milk for the creamiest texture.
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Add a pinch of sage or thyme to the sausage while cooking for extra depth.
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Can be made ahead and stored in the fridge for 2–3 days. Reheat gently with a splash of milk.