Sausage gravy is a thick, creamy, peppery gravy made from browned sausage and a simple white roux. It’s a classic comfort breakfast dish, especially in American Southern cooking, usually served over biscuits or toast.
🧾 Ingredients
- 250–400g breakfast sausage (or any seasoned sausage, crumbled)
- 2–3 tbsp flour
- 2–2½ cups milk
- Salt (lightly, sausage is already salty)
- Black pepper (generous—this is key)
- Optional: pinch of chili flakes or garlic powder
👩🍳 Method
1. Brown the sausage
- Cook sausage in a pan over medium heat.
- Break it into small crumbles as it cooks.
- Let it brown well for deeper flavor.
2. Make the base
- Sprinkle flour directly over the cooked sausage.
- Stir and cook 1–2 minutes (this removes raw flour taste).
3. Add milk
- Slowly pour in milk while stirring continuously.
- Keep stirring to avoid lumps.
4. Thicken
- Simmer 5–10 minutes until gravy becomes thick and creamy.
- Add more milk if too thick.
5. Season
- Add lots of black pepper.
- Adjust salt only if needed.
🍽️ How to serve
- Over warm biscuits (classic pairing)
- With toast or flatbread
- Over mashed potatoes or rice
💡 Tips
- The sausage fat is important—don’t drain it all
- Freshly cracked black pepper gives the best flavor
- Let it simmer slowly for smoother texture
⚡ Simple 3-step version
- Cook sausage
- Add flour
- Add milk + simmer
If you want, I can show you a spicy jalapeño sausage gravy, a cheddar version, or how to make it from chicken sausage or minced beef instead.
