Description
This classic Sausage Gravy recipe is creamy, flavorful, and perfect for hearty breakfasts. Made with ground sausage, a blend of whole milk and half and half, and seasoned with garlic salt, sage, and black pepper, this gravy pairs beautifully with biscuits or breakfast plates. The optional butter finish creates a silky texture that elevates the dish.
Ingredients
Scale
Sausage Gravy
- 1 lb. ground sausage
- 1 ½ cups whole milk
- 1 ½ cups half and half
- 1/3 cup flour
- ½ teaspoon garlic salt
- ¼ teaspoon ground sage
- ¼ teaspoon seasoned salt
- ½ teaspoon black pepper
- 2 Tablespoons cold butter (optional)
Instructions
- Cook the sausage: Cook and crumble the sausage over medium-high heat until just a small amount of pink remains. Then, decrease heat to low and let it finish cooking to allow more drippings to develop.
- Add flour: Sprinkle the flour over the cooked sausage and stir to incorporate. Increase heat to medium and cook for 2 minutes until the raw flour smell disappears.
- Add milk and half and half: Gradually add the half and half and whole milk a little at a time, stirring constantly. Use a silicone spatula to scrape the bottom of the pan to avoid lumps.
- Season the gravy: Add garlic salt, ground sage, seasoned salt, and black pepper. Bring the sauce to a gentle boil for one minute, then reduce heat to a simmer.
- Simmer and thicken: Gently stir and loosen any browned bits from the bottom of the pan. Continue simmering until the gravy reaches the desired thickness, then remove from heat.
- Finish with butter (optional): Stir in 2 tablespoons of cold butter at the end for a silky, velvety finish, a technique known as monter au beurre.
- Adjust seasoning: Taste and add any extra salt or pepper as desired before serving.
Notes
- Use Jimmy Dean regular sausage for best flavor, found near the bacon and breakfast sausages.
- You may substitute all whole milk or all half and half if desired.
- Sauté onions or garlic with the sausage for extra flavor.
- If gravy becomes too thick, thin it out with a splash of milk, especially when reheating.
- This recipe yields approximately 36 ounces or about 4 1/2 cups of gravy.
- You can make the gravy 1-2 days ahead; cool and store in an airtight container in the fridge.
- Reheat on the stovetop, adding milk as needed to maintain the desired consistency.
Nutrition
- Serving Size: 1 ounce
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 25 mg
