Description
Classic Southern-style sausage gravy made with ground sausage, creamy milk, and a blend of seasonings, perfect for serving over biscuits or breakfast dishes.
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 to render more drippings.
- 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.
- Add Dairy: Gradually add the half and half and whole milk in small increments, stirring constantly. Use a silicone spatula to scrape any bits from the bottom of the pan.
- Season: Add garlic salt, ground sage, seasoned salt, and black pepper. Bring the mixture to a gentle boil for one minute, then reduce to a simmer.
- Simmer Until Thickened: Gently stir and scrape the pan to loosen any browned bits as the gravy simmers and thickens. Once thickened to your liking, remove from heat.
- Finish with Butter (Optional): Stir in the cold butter at the end for a silky, velvety finish, known as monter au beurre.
- Taste and Adjust: Taste the gravy and add additional salt or pepper if desired before serving.
Notes
- I highly recommend using Jimmy Dean regular sausage for the best flavor.
- You can use all whole milk or all half and half if preferred.
- Optionally sauté onions or garlic with the sausage for extra flavor.
- If the gravy gets too thick, add a splash of milk to thin it out, especially when reheating.
- This recipe makes about 4 ½ cups (36 ounces) of gravy.
- Can be made 1-2 days in advance; store in airtight container in fridge and reheat on stovetop with extra milk if needed.
