Description
A classic and comforting Sausage Gravy recipe made with browned breakfast sausage, a creamy flour mixture, and rich whole milk, perfect for serving over warm biscuits or toast for a hearty breakfast.
Ingredients
Scale
Ingredients
- 1 pound breakfast sausage (pork or turkey)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- Salt, to taste
- Black pepper, to taste
- Optional: pinch of crushed red pepper flakes
Instructions
- Cook the Sausage: In a large skillet over medium heat, cook the sausage, breaking it apart with a spatula, until browned and cooked through, about 8 minutes.
- Add the Flour: Sprinkle the all-purpose flour over the cooked sausage and stir well to coat the meat evenly. Continue cooking for 1 to 2 minutes to remove the raw flour taste.
- Pour in the Milk: Slowly pour in the whole milk while stirring constantly to prevent lumps from forming in the gravy.
- Simmer and Thicken: Continue cooking and stirring the mixture until the gravy thickens, about 5 to 7 minutes.
- Season: Add salt, black pepper, and, if desired, a pinch of crushed red pepper flakes to taste. Stir well to combine.
- Serve: Serve the hot sausage gravy over warm biscuits or toast for a delicious breakfast.
Notes
- Use either pork or turkey sausage based on preference or dietary needs.
- For a spicier gravy, increase the amount of crushed red pepper flakes.
- Whole milk gives the creamiest texture, but 2% milk can be used as a lighter alternative.
- If the gravy thickens too much, thin it with a little more milk to desired consistency.
- Serve immediately for best texture and flavor.
