Ingredients for Sausage Gravy

 

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Ingredients for Sausage Gravy (With Purpose Explained)

1 pound breakfast sausage (pork or turkey):

The hero of the dish, it provides rich, savory flavor and the essential fat needed to create a roux. Choose a quality bulk sausage—sage, spicy, or maple—for a flavorful twist.

1/3 cup all-purpose flour:

Combines with sausage drippings to form the roux, which thickens the gravy and gives it that velvety, restaurant-style texture.

4 cups whole milk:

The base of the gravy, it delivers creaminess and depth. Whole milk is ideal for richness, but you can substitute 2% if needed.

Salt and freshly ground black pepper (to taste):

Elevates the sausage and balances the flavors. Don’t skimp on the pepper—it’s what gives sausage gravy its signature kick.

Optional: A pinch of cayenne or crushed red pepper flakes:

For those who love a subtle heat and added complexity.

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Step-by-Step Instructions

1. Brown the Sausage

In a large, heavy-bottomed skillet over medium-high heat, crumble and cook the sausage until it’s golden brown and no longer pink—about 8–10 minutes. Break it apart into small pieces for even texture. Do not drain the fat, unless there's an excessive amount; you'll need it for the roux.

2. Make the Roux

Reduce heat to medium. Sprinkle 1/3 cup of all-purpose flour evenly over the sausage. Stir constantly for 1–2 minutes, allowing the flour to soak up the drippings and cook off its raw flavor. This step ensures a smooth, lump-free gravy.

3. Add the Milk Slowly

Gradually pour in 4 cups of whole milk, stirring continuously to incorporate. Start with 1 cup to loosen the roux, then add the rest slowly while whisking to prevent lumps.

4. Simmer and Thicken

Increase heat slightly to medium-high, bringing the mixture to a gentle simmer. Stir frequently as the gravy thickens—this will take about 5–8 minutes. Season generously with salt and black pepper, and add optional cayenne for a spicy kick.

5. Taste and Adjust

Once the gravy reaches your desired thickness, taste it. Add more salt or pepper as needed. If it becomes too thick, stir in a splash of milk to loosen it up.

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Why This Recipe is So Loved

Quick and easy: Done in under 20 minutes, with only a handful of ingredients.

Incredibly flavorful: Thanks to the sausage drippings, creamy milk base, and bold black pepper.

One-pan magic: Less mess, more satisfaction.

Versatile: Great with biscuits, toast, potatoes, or even scrambled eggs.

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Pro Tips for Perfect Sausage Gravy

Use whole milk for the richest, creamiest texture.

Don’t rush the roux. Let the flour cook just long enough to lose its raw taste, but not so long it darkens too much.

Go bold with the pepper. Traditional Southern sausage gravy should have a generous kick of black pepper for authentic flavor.

Double the batch. It reheats beautifully with a splash of milk—perfect for weekday mornings.

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Serving Suggestions to Complete the Meal

Classic Buttermilk Biscuits: Soft, fluffy biscuits are the perfect vehicle for soaking up every drop of gravy.

Sunny-Side-Up Eggs: Add a golden yolk for an extra layer of richness.

Crispy Hash Browns or Home Fries: The crunchy texture contrasts beautifully with the creamy gravy.

Fresh Fruit or Juice: A light, refreshing side balances the richness of the dish.

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Final Thoughts: Why This Sausage Gravy Reigns Supreme

This homemade sausage gravy is everything a comforting breakfast should be—simple, indulgent, and absolutely satisfying. With its creamy texture, hearty flavor, and fast prep time, it’s no wonder this recipe is a beloved Southern staple. Whether you’re cooking for a crowd or just treating yourself to something special, this dish is a guaranteed hit.

One pan. Five ingredients. Endless comfort. Try this Pioneer Woman-inspired sausage gravy today and discover just how easy it is to bring diner

-style breakfast to your home kitchen. You’ll never look at a plain biscuit the same way again.