It’s hard to find a meal more comforting than this country sausage gravy. Loaded up with pork sausage, creamy gravy and black pepper, it’s impossible to not have more than one serving! This creamy sausage gravy is something I grew up eating on the weekends or special occasions for breakfast and still feel like it’s such a treat when my Dad makes it for me. It is as simple and no-fuss as can be, but a real crowdpleaser and a dish I hold very near and dear to my heart.
What is country sausage gravy?
Sausage gravy is a southern staple that is exactly what it sounds like. Breakfast sausage and gravy made from all purpose flour and a few cups of milk that come together to make an extremely flavorful country gravy. It is traditionally served over homemade buttermilk biscuits and is the ultimate comfort food. I grew up eating this on special occasions and am now passing down to all of you my Dad’s homemade sausage gravy recipe!
- Ground sausage: Use what you like. My favorite is Jimmy Dean different brands of sausage and even spicy sausage or sage sausage are delicious too!
- All-purpose flour: This works as the thickening agent for the gravy. This is not a super thick gravy so you just need a little bit.
- Whole milk: You can use other milks for this but whole milk is my favorite because it makes the gravy creamy. You can also use part skim milk and part heavy cream.
- Salt and pepper
How to make the best sausage gravy:
- Brown the sausage: Browning the sausage first allows us to use the excess sausage grease for flavoring.
- Sprinkle flour over the sausage: It is very important to allow the flour to soak up the grease to get rid of any raw flour taste.
- Add the milk: This is where you’ll see the gravy thicken.
- Season to your liking: The best way to determine seasoning amounts is to taste the food yourself. Check for seasoning levels as you go and do your final adjustment at the end.
- Serve however you like. It is common to see sausage gravy over homemade biscuits, pork chops, or on its own with a side of hash browns.
Whole milk is best because it helps make the gravy nice and rich but you can use whatever milk you have on hand and it will still be delicious!
My best guess is that the flour wasn’t incorporated well enough into the sausage fat. The flour should be fully absorbed into the fat from the cooked sausage and look smooth before you add in the milk. Taking the extra minute or two to let the flour cook in the pan before adding the milk gets rid of any raw flour flavor as well.
Whether you like thick or thin gravy just comes down to personal preference. If you like it thinner, you can add additional milk. If you like it thicker, I would add a bit more flour and allow it to simmer longer to thicken.
You can store this in an airtight container and be good for 4-5 days. You can also freeze this and it will last for months!
Country Sausage Gravy
- 1 large skillet
- 1 whisk
- 1 spatula
- 1 lb ground sausage Jimmy Dean
- 3 tbsp all purpose flour
- 2 cups whole milk
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- In a large skillet on medium-high heat, add in your ground sausage. Start to break it up with a spatula and allow it to brown (this should take about 5 minutes).
- Stir flour into the sausage grease, making sure there are no clumps of flour left behind. Pro tip: Try to scrape up the browned bits from the bottom of the pan for extra flavorful gravy.
- Add in the milk as well as the salt and pepper.
- Lower the heat and let the gravy thicken, making sure to still stir it every so often.
- Once the gravy looks thick and coats the back of a spoon, it's done!
- Serve with warm, flaky biscuits and crispy hash browns!
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