Sausage Gravy – The Ultimate Southern Breakfast
This sausage gravy is a true Southern classic. The magic of this recipe comes from using the natural fats of the breakfast sausage to make a rich, savory roux, which then transforms the milk into a silky, flavorful gravy. Hearty, peppery, and comforting—it’s perfect spooned over warm, split biscuits on a slow morning.
Classic Sausage Gravy Ingredients:
- Mild ground breakfast sausage – 1 lb
- Whole milk – 3 cups
- All-purpose flour – 1/3 cup
- Garlic powder – 1/2 tsp
- Salt and black pepper – to taste
- Biscuits – 8
How to Make Sausage Gravy:
Step 1 – Brown the Sausage:
Place the sausage in a large skillet over medium-high heat and cook until fully browned and crumbled.
Step 2 – Make the Roux:
Sprinkle the flour over the cooked sausage. Reduce heat to medium and stir constantly for about 30 seconds to toast the flour, giving the gravy a smooth, nutty base.
Step 3 – Season:
Add garlic powder, salt, and plenty of black pepper. Don’t be shy with the pepper—Southern sausage gravy is meant to be bold!
Step 4 – Add Milk:
Slowly whisk in the milk and continue cooking, stirring often, until the mixture simmers and thickens. It should coat the back of a spoon perfectly.
Step 5 – Serve:
Split warm biscuits in half and generously pour the hot gravy over the top. Serve immediately and enjoy!
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