Description
This classic sausage gravy recipe is creamy, flavorful, and perfect for pairing with biscuits. Made with ground sausage, a blend of milk and half and half, and a touch of seasoning, it’s a comforting breakfast staple that’s easy to prepare and rich in taste.
Ingredients
Scale
Sausage Gravy
- 1 lb. ground sausage
- 1 ½ cups whole milk
- 1 ½ cups half and half
- 1/3 cup flour
- ½ teaspoon garlic salt
- ¼ teaspoon ground sage
- ¼ teaspoon seasoned salt
- ½ teaspoon black pepper
- 2 Tablespoons cold butter (optional)
Instructions
- Cook Sausage: Cook and crumble the sausage over medium-high heat until there is just a small amount of pink left. Decrease heat to low and let it finish cooking, allowing the drippings to develop for added flavor.
- Add Flour: Sprinkle the flour over the sausage and stir to incorporate. Increase heat to medium and cook for 2 minutes, until the raw flour smell disappears.
- Gradually Add Liquids: Slowly add the half and half and whole milk in small increments, stirring constantly and using a silicone spatula to scrape and clean the bottom of the pan.
- Season Sauce: Add garlic salt, ground sage, seasoned salt, and black pepper. Bring the sauce to a gentle boil for one minute, then reduce to a simmer.
- Simmer and Thicken: Continue stirring gently to loosen any remnants on the bottom of the pan as the gravy simmers and thickens to your desired consistency. Once thickened, remove from heat.
- Adjust Seasoning: Taste the gravy and add additional salt or pepper if needed.
- Optional Butter Finish: For a silky, velvety finish, melt 2 tablespoons of cold butter into the gravy at the end, a classic chef’s technique called monter au beurre.
Notes
- Use Jimmy Dean regular sausage for best flavor; available near bacon and breakfast sausage sections.
- You may substitute all whole milk or all half and half if preferred.
- Onions or garlic can be sautéed with the sausage for extra flavor.
- If gravy becomes too thick, add a splash of milk to thin it out, especially when reheating.
- This recipe yields approximately 36 ounces, or about 4 ½ cups.
- For make-ahead, store in an airtight container in the fridge for 1-2 days and reheat on stovetop, adding milk if needed.
Nutrition
- Serving Size: 1 ounce
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 25 mg
