Well, I recently made buttermilk biscuits, so you might have seen this coming. But you can’t really learn how to make biscuits without also learning how to make sausage gravy.
Because they just go hand in hand so perfectly.
Crunchy, layered biscuits smothered in creamy gravy with sausage spiced to perfection.
Unfortunately, my wife enjoys neither sausage nor gravy. I don’t know why. Cause they are delicious – both separately and together in sausage gravy. Plus she loves basically anything to do with breakfast food. So…
So I don’t tend to make this very often. But it is one of the first things that I really learned how to make. When I was first out on my own
It is simple, flavorful comfort food at its best.
Using a Roux!
I always get excited when I get the chance to feature a roux for the site. It just feels right.
And this gravy is built with a modified roux of sorts. My very first post on the site was a deeper dive into how to make a roux. But in general, it is a mixture of fats and flour that helps to thicken a sauce.
So for this gravy, we will cook the sausage in a pan, use the fat from cooking and add a little bit of butter to combine with the flour to make a roux. The cooked pork will be included in the roux, and will probably soak up all of the butter and flour. As seen in the photo above.
But it will release everything back into the gravy when the milk and cream are added.
When making this, know that you can sub out the heavy cream for a cup of milk instead. It will just be a little less creamy in the final result. Also, you can add in some red pepper flakes or another kind of ground pepper (like chipotle) to add a bit more spice if you are into that like me.
Sausage Gravy for Breakfast
In my mind, breakfast foods are for breakfast or brunch. My wife disagrees and thinks they’re fine for having basically any time of day. It seems to me like she almost prefers to have them for dinner. I don’t get it.
So for me, sausage gravy is a distinctly breakfast item that pairs well with other breakfast foods.
Recipes to pair with this one:
- Buttermilk biscuits and gravy
- Tater tots smothered in sausage gravy
- Breakfast enchiladas?! (shoutout to Cooking with K, I have to try these)
- Over-easy eggs with gravy
I mean, just look at the main recipe card photo below. Sausage gravy smothering flaky biscuits. Mmmmmmmmm. Pictures are worth a thousand words, so I guess enough said.
Try it and you’ll be hooked.
Homestyle Sausage GravyCourse: Breakfast, BrunchDifficulty: Easy
Meet the perfect southern breakfast comfort food sauce that is creamy and full of spices and flavor – sausage gravy
1 pound ground pork sausage
2 cloves minced garlic
2 teaspoons ground sage
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
1/3 cup flour
2 cups milk
1 cup heavy whipping cream
(optional) 1 teaspoon red pepper flakes
- Combine the sausage, garlic, sage, paprika, salt, and pepper in a large frying pan
- Cook on medium heat for 10 to 15 minutes until the sausage is fully cooked, stirring and breaking up the sausage into smaller pieces while it is cooking
- Add the butter to the pan and let it melt
- Sprinkle the flour over the sausage and stir it together, cooking for 2 to 3 minutes
- Pour in the milk and cream and stir to combine with the sausage, also add in red pepper if using
- Let the mixture come to a simmer so that it starts to thicken, stirring occasionally until it comes to the desired consistency, about 5 to 10 minutes – note that the sauce will thicken as it cools once it is served
- The gravy will thicken as it cools after you serve it, so do not over-thicken it in the pan
- If the gravy is too thick, stir in a half cup of milk
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