Description
Classic Southern sausage gravy made with ground sausage, a creamy mixture of whole milk and half and half, and seasoned with garlic salt, sage, seasoned salt, and black pepper. Perfect for serving over biscuits or as a hearty breakfast accompaniment.
Ingredients
Scale
Sausage Gravy
- 1 lb. ground sausage
- 1 ½ cups whole milk
- 1 ½ cups half and half
- ⅓ 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 there is just a small amount of pink left. Decrease heat to low and let it finish cooking to render more drippings.
- Add the flour: Sprinkle the flour over the sausage and stir to incorporate. Increase heat to medium and cook for 2 minutes, until the raw flour smell is gone.
- Add the liquids: Gradually add the half and half and whole milk a little at a time, using a silicone spatula to scrape and clean the bottom of the pan to prevent lumps.
- Season the gravy: Add the garlic salt, ground sage, seasoned salt, and black pepper. Bring the sauce to a gentle boil for one minute, then reduce to a simmer.
- Simmer and thicken: Gently stir and loosen any remnants on the bottom of the pan as it simmers. Continue until desired thickness is reached, then remove from heat.
- Finish with butter (optional): Melt 2 tablespoons cold butter into the gravy for a silky, velvety finish using the monter au beurre technique.
- Adjust taste: Taste and add additional salt or pepper if desired. Serve warm.
Notes
- Use a good quality breakfast sausage like Jimmy Dean for best flavor.
- You can substitute all whole milk or all half and half if needed.
- Onions or garlic can be sautéed with the sausage for added flavor.
- If the gravy gets too thick, stir in a splash of milk, especially when reheating.
- The recipe yields about 36 ounces (approximately 4 ½ cups) of gravy.
- Make ahead by cooling and storing in an airtight container in the refrigerator for 1-2 days.
- Reheat on the stovetop with a splash of milk if necessary to thin out the gravy.
Nutrition
- Serving Size: 1 oz
- Calories: 85 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 30 mg
