Sausage Gravy Recipe

2. Make the Roux

• Sprinkle flour over sausage; stir constantly for 1–2 minutes until golden and fragrant.

3. Whisk in Milk

• Gradually pour in milk, whisking continuously to avoid lumps.
• Add garlic powder, onion powder, and black pepper.

4. Simmer to Perfection

• Bring to a gentle simmer; cook 5–7 minutes, stirring often, until thick enough to coat the back of a spoon.
• Taste and adjust salt and pepper (pepper should shine!).

5. Serve Immediately

• Ladle hot over split buttermilk biscuits.
• Optional: Top with extra cracked pepper or a dash of hot sauce.

Serving Suggestions

• 🥖 Classic pairing: Flaky buttermilk biscuits (homemade or store-bought)
• 🍳 Breakfast plate: With scrambled eggs and hash browns
• 🌶️ Spicy kick: Add red pepper flakes or cayenne to the gravy
• 🥓 Extra hearty: Crumble cooked bacon on top

Make-Ahead & Storage Tips

• Fridge: Keeps up to 4 days—reheat gently on stove with splash of milk.
• Freeze? Yes! Freeze up to 2 months. Thaw overnight; reheat slowly.
• Prep ahead: Brown sausage; store separately. Finish gravy fresh.

Frequently Asked Questions

Q: Gluten-free?A: Yes! Use GF flour or cornstarch slurry (mix 2 tbsp cornstarch + 3 tbsp cold water; add after milk).

Q: No pork sausage?A: Substitute with ground turkey sausage or plant-based sausage crumbles.

Q: Gravy too thick?A: Stir in more milk, 1 tbsp at a time.

Q: Gravy too thin?A: Simmer longer—or mix 1 tsp flour + 1 tbsp cold water; whisk in.

❤️ The Heart of the Gravy

Sausage gravy isn’t just breakfast—it’s a tradition of warmth and generosity. It’s what grandmothers made for hungry farmhands, what diners serve at 6 a.m., and what turns a simple biscuit into a meal that sticks to your ribs and your heart.

So brown that sausage, whisk that milk, and pour with love. Because the best comfort food isn’t complicated—it’s peppery, creamy, and made with love.

“Good gravy doesn’t need a recipe—it just needs sausage, milk, and someone hungry.” 🥄✨