Southerners typically eat this gravy over buttered split biscuits, but it's delicious with any meal.
It's a creamy gravy, very simply made with sausage (and its drippings), flour, and milk. Salt and lots of freshly ground black pepper add more flavor.
Time Required: 20 minutes
What You Need
- 1/2 cup to 1 cup sausage
- 3 tablespoons flour
- 1 cup milk
- salt and pepper to taste
Cook sausage in a heavy skillet. Remove sausage with a slotted spoon. Set some of the sausage aside to add to the gravy later and refrigerate the remaining sausage for another use.
Remove all but 2 to 3 tablespoons of sausage drippings from the skillet.
Over medium heat, stir 3 tablespoons of flour into the fat. Stir constantly until the roux is lightly browned, about 5 minutes.
Stirring constantly, pour in 1 cup of regular milk.
Season with salt and pepper.
Continue stirring until the gravy is thick.
If desired, add some or all of the sausage back into the gravy.
Serve the gravy over split biscuits, grits, or mashed potatoes, or pour into a bowl or gravy boat and serve on the side.
- If you like a very thick gravy, start with about 3/4 cup of milk then add more if necessary.
- Use half-and-half for a richer gravy.
- Make the sausage gravy with turkey sausage or chicken sausage.
- Lighten the gravy up with part chicken broth, beef broth, or vegetable broth. Experiment with the ratio to keep it creamy while cutting calories and fat.
- Add a little buttermilk or sour cream to the gravy for some pleasant, tangy flavor.
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