Sausage Gravy

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 1 pound breakfast sausage, hot or mild
  • 1/3 cup all-purpose flour
  • 3 to 4 cups whole milk, more to taste
  • 1/2 teaspoon seasoned salt
  • 2 teaspoons freshly ground black pepper, more to taste
  • Biscuits, warmed, for serving
Directions

With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.

Spoon the sausage gravy over warm biscuits and serve immediately!

Cook Notes: This recipe can be easily doubled to serve 24.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.8 73
I am now making this for the third time  -  it is a big hit in our family.  As recommended below, I am going to try to make it in my cast iron skillet this time as opposed to my non-stick; I'm sure it will be wonderful!  Thanks for the great recipe! item not reviewed by moderator and published
Love it! But to add extra kick, I put just a bit of red pepper flakes in it. Now my brother who works in Louisiana? Well, he makes it extremely HOT! item not reviewed by moderator and published
Way too much black pepper!!! We eat peppered jerky, cracked pepper sliced turkey, etc. I would cut the pepper in half. I used some venison sausage, so I was a little disappointed that it went to waste. I tried using almond milk. It was a little thin, so maybe use a little more flour if you are looking for a dairy free gravy. item not reviewed by moderator and published
this is a most delicious recipe.. loved it and so did my husband item not reviewed by moderator and published
I love this sausage gravy. The only thing I would recommend is a new tool I've found for breaking up any kind of ground meat when cooking. It's star shaped and makes sure you get meat in every bite! Love you Ree! item not reviewed by moderator and published
This was a delicious and easy recipe. I don't know why, but I have never made this in over 27 years of marriage. Once I found this recipe I have made it twice this month. Thanks for great recipe! item not reviewed by moderator and published
Really awesome, I made it exactly following the directions and I only struggled to reach the thickening stage - I had to turn it up (slightly!! not very much but, medium-low on my stove was just not cutting it). As a result I ended up cooking it a little longer than I will next time around. I think next time I'll stretch it with like 2 more cups of milk because it's really meaty. My man loves it!!! item not reviewed by moderator and published
Delicious and easy to prepare. item not reviewed by moderator and published
Very good! Second time I made it I sprinkled a little garlic and onion powder on the sausage while it cooked and made traditional southern biscuits (flour, lard, and buttermilk). So yummy! item not reviewed by moderator and published
This is the best sausage gravy I've had in a long time. I expected no less from the pioneer lady! I dropped a spoonful of bacon dripping into the cast iron skillet before browning the sausage and then added a Tbsp. of butter of butter before adding the milk. I also used raw milk with the cream still in it....just 3 cups as I like it thick. Awesome recipe. item not reviewed by moderator and published
And I also used Tiger Seasoning instead of seasoned salt. It's so much better. item not reviewed by moderator and published

This recipe is featured in:

Breakfast