Easy Sausage Gravy Recipe
This Easy Sausage Gravy Recipe is a rich, creamy Southern classic made with browned pork sausage, flour, whole milk, and heavy cream. It comes together in one skillet in under 30 minutes and is perfect spooned over warm, flaky biscuits. It's the best homemade breakfast gravy you'll ever make.
Equipment
- Large cast iron or nonstick skillet
- Wooden spoon or spatula
- Whisk
- Measuring cups and spoons
Ingredients
- 1 pound pork breakfast sausage mild, hot, or sage-flavored
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk room temperature
- 0.5 cup heavy cream room temperature
- 0.5 teaspoon salt or to taste
- 1 teaspoon coarsely ground black pepper or to taste
- 0.25 teaspoon garlic powder
- 1 pinch cayenne pepper optional, for heat
Instructions
- Add the pork breakfast sausage to a cold large skillet. Bring the heat to medium-high and cook, breaking the sausage apart with a wooden spoon, for 7 to 9 minutes until fully browned and slightly crispy at the edges. Do not drain the rendered fat.
- Sprinkle the flour evenly over the browned sausage. Stir constantly for 1 to 2 minutes, coating all the meat, until the flour has cooked out its raw taste and looks lightly golden.
- Slowly pour in the whole milk and heavy cream in a steady stream while whisking continuously. Adding the liquid gradually prevents lumps and ensures a smooth, creamy gravy.
- Add the salt, black pepper, garlic powder, and cayenne pepper if using. Stir well to distribute the seasonings evenly throughout the gravy.
- Reduce the heat to medium-low and let the gravy simmer, stirring frequently, for 5 to 7 minutes until it thickens to a rich, spoonable consistency that coats the back of a spoon.
- Taste the gravy and adjust seasoning with additional salt and pepper as needed. Serve immediately, ladled generously over warm biscuits or your favorite breakfast sides.
Notes
Do not drain the sausage fat after browning. It is essential for flavor and for creating the roux. If the gravy becomes too thick, whisk in warm milk one tablespoon at a time. For a lighter version, substitute ground turkey sausage. Leftover gravy stores in the fridge for up to 4 days and can be frozen for up to 2 months. Reheat gently with a splash of milk over medium-low heat.