Classic Sausage Gravy

Yield

6

Ingredients

• 1 lb breakfast sausage, mild or spicy
• 2 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2½ cups whole milk, plus more if needed
• Salt, to taste (up to 1 teaspoon)
• ½ teaspoon black pepper
• 1 teaspoon garlic powder, optional
• ½ teaspoon crushed red pepper flakes, optional

Method

1. Heat a 12-inch deep skillet over medium heat. Add the breakfast sausage and cook, breaking it into small crumbles, until browned and fully cooked.
2. Leave the rendered sausage fat in the skillet. If there is an excessive amount, remove some, leaving approximately 2 tablespoons.
3. Add the butter and stir until melted.
4. Sprinkle the flour over the sausage. Stir continuously for 1–2 minutes to cook out the raw flour taste.
5. Gradually pour in the milk, stirring constantly to prevent lumps.
6. Bring to a gentle simmer and cook for 5–7 minutes, stirring frequently, until the gravy becomes thick and creamy.
7. Season with black pepper, garlic powder and red pepper flakes, if using. Taste before adding salt, since breakfast sausage is already seasoned.
8. If the gravy becomes too thick, stir in a little additional milk until it reaches your preferred consistency.
9. Serve immediately over warm homemade biscuits.

Kitchen notes

For smooth, creamy gravy, add the milk gradually while stirring. Keep the heat moderate and avoid boiling vigorously, which can cause the gravy to thicken too quickly.