Sausage Gravy Recipe
A rich, hearty, and deeply savory classic Southern breakfast staple. This creamy, pepper-flecked pork gravy comes together in a single skillet and is the ultimate comfort food companion for warm, flaky baked goods.
Ingredients
- 1 lb. Mild ground breakfast sausage
- ⅓ C. All-purpose flour
- 3 C. Whole milk
- ½ tsp. Garlic powder
- Salt and pepper to taste
- 8 Biscuits baked and kept warm
Instructions
- Place a large skillet over medium-high heat and add the ground meat. Cook thoroughly until beautifully browned, breaking the meat apart into even crumbles with a wooden spoon as it cooks.
- Reduce the stovetop heat to medium. Sprinkle the flour evenly over the browned meat and its rendered fat, stirring continuously until the dry flour is completely absorbed.
- Season the mixture with the garlic powder, alongside a generous pinch of salt and freshly cracked black pepper. Stir well for about one minute to toast the spices and safely cook out any raw flour taste.
- Gradually pour in the whole milk while whisking constantly. Continue to gently simmer and stir the mixture until it visibly reduces into a rich, thick, and creamy consistency.
- Remove the skillet from the heat immediately. Ladle the hot gravy generously over freshly baked, warm split biscuits and serve immediately.
Notes
Pro-Tip: As the gravy begins to cool off the heat, it will continue to naturally thicken. If you find your final result is slightly too thick for your preference just before serving, seamlessly whisk in an extra splash of warm milk until you reach your desired consistency.
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