Sausage gravy is one of those comfort foods that is surprisingly easy to make. It’s a classic Southern dish served up for breakfast with buttermilk biscuits. The meal really isn’t complete without eggs, bacon, fried up potatoes and sautéed spinach.
It’s not the healthiest breakfast you can put into your body. But hey, we won’t tell anyone. Everything in moderation right?
Follow this recipe to make silky smooth, melt in your mouth breakfast fare. The morning blues are cured every time with sausage gravy. Try it once and you’ll see what we mean.
Sausage Gravy Recipe
- 1 pound of pork breakfast sausage
- 3 Tbsp. butter (or pan drippings)
- 3 Tbsp. all purpose flour
- 1 cup water + 1½ cups evaporated milk combined
- A splash of Worcestershire sauce
- Ground red pepper to taste
- Salt and pepper to taste
- Add breakfast sausage to a skillet and cook until it’s browned off nicely.
- Remove the meat and set aside leaving the drippings still in the skillet.
- Add butter to the pan and heat until melted.
- Add 3 Tbsp. of flour and mix it in thoroughly. Cook for a few minutes until it absorbs into the meat.
- Slowly add the milk mixture. Add 2 cups and stir until it thickens up. Then add the remaining 1/2 cup of milk and continue stirring until the sauce thickens.
- Stir the sausage back into the sauce until combined.
- Season the gravy by adding Worcestershire sauce, ground red pepper and a liberal pinch of salt and pepper.
- The sausage gravy is done when it’s the consistency of runny scrambled egg.
Tips to improve your sausage gravy
- You can use whole milk but a combination of evaporated milk and water gives a richer tasting gravy.
- Pan drippings give your dish Southern authenticity! Next time you fry meat like bacon or sausage, simply pour the leftover fat into a small container and store until you need it.
- If you don’t add the milk quickly enough, it can get lumpy. Keep stirring and the sauce will smooth out nicely. You can also turn down the temperature a little.
- Once you’ve cooked the sausage, avoid removing the meat juices unless the meat is very fatty. You’ll need to keep some in the pan as it does a great job of soaking up the flour and adding flavour.