Sausage Gravy Recipe – American Special
This sausage gravy recipe brings you a beloved Southern breakfast gravy—rich and creamy, made by whisking crumbled breakfast sausage with milk, flour, and a generous crack of black pepper. A peppery sausage gravy that pairs perfectly with warm biscuits, it’s a classic biscuits-and-gravy favorite that fills the kitchen with comfort and is ready in just about 30 minutes.
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
Sausage Gravy Ingredients :
- 1 lb breakfast sausage (mild or spicy, depending on preference)
- 1/4 cup all-purpose flour
- 2 cups whole milk (or more for a thinner gravy)
- Salt and freshly ground black pepper, to taste
- 1/4 tsp garlic powder (optional)
- 1/4 tsp crushed red pepper flakes (optional, for extra heat)
- Fresh parsley (optional, for garnish)
How to make Sausage Gravy :
Cook the Sausage:In a large skillet, crumble and cook the sausage over medium heat until browned and cooked through, about 5-7 minutes. Use a spoon to break up the sausage into small pieces as it cooks.
Make the Roux:Once the sausage is browned, sprinkle the flour over the cooked sausage. Stir well to combine and cook for 1-2 minutes to eliminate the raw flour taste. The sausage will soak up the flour and become a bit thicker.
Add the Milk:Slowly pour in the milk while stirring constantly to create a smooth mixture. Bring the gravy to a simmer and let it cook for 5-7 minutes, stirring frequently. The gravy will thicken as it simmers.
Season:Once the gravy has thickened to your desired consistency, season with salt, black pepper, garlic powder, and crushed red pepper flakes (if using). Adjust seasoning to taste.
Serve:Pour the sausage gravy over warm biscuits, scrambled eggs, or fried potatoes. Garnish with fresh parsley if desired.
Recipe Notes :
This is a great make-ahead gravy—you can reheat gently before serving, just whisk in a bit of milk or broth to revive the texture.
Want it thicker or thinner? Adjust easily—lower the heat and simmer longer for a thicker gravy, or whisk in more milk for a lighter consistency.
Serve it over biscuits or toast—buttermilk biscuits are traditional, but sourdough or even fried bread works fabulously for soaking up every creamy, savory bite.
