Instructions
Step 1: Brown the Sausage
In a large cast-iron skillet or heavy-bottomed pan, cook the breakfast sausage over medium-high heat, breaking it up with a wooden spoon or spatula as it cooks. Cook for 8-10 minutes until the sausage is completely browned and cooked through with no pink remaining. Don’t drain the grease – you’ll need it for the roux.
Step 2: Make the Roux
Reduce heat to medium. Sprinkle the flour evenly over the cooked sausage and grease in the pan. Stir constantly for 2-3 minutes, coating all the sausage pieces with flour and cooking out the raw flour taste. The mixture should look slightly pasty and golden. This is your roux, which will thicken the gravy.
Step 3: Add Milk Gradually
Slowly pour in 3 cups of milk while stirring constantly. Start with a lower amount to create a thick base, then add more as needed. The mixture will be lumpy at first but will smooth out as you stir. Keep stirring to prevent lumps from forming.
Step 4: Season Generously
Add seasoned salt, black pepper, and cayenne pepper if using. Stir to combine. Don’t be shy with the pepper – a good sausage gravy should be visibly speckled with black pepper and have a nice peppery kick.
Step 5: Simmer and Thicken
Continue cooking over medium heat, stirring frequently, for 5-7 minutes. The gravy will thicken as it simmers. If it becomes too thick, add more milk a little at a time until you reach desired consistency. The gravy should coat the back of a spoon but still be pourable.
Step 6: Adjust Consistency
The gravy will continue to thicken as it sits, so aim for a slightly thinner consistency than you ultimately want. If needed, add the remaining cup of milk to thin it out. Remember, you can always add more milk but you can’t take it away.
Step 7: Taste and Adjust
Taste the gravy and adjust seasoning. Add more salt if needed, though the sausage is usually quite salty. Add more black pepper for extra kick. The gravy should be well-seasoned and flavorful.
Step 8: Serve Immediately
Serve the hot sausage gravy immediately over split, warm biscuits. Ladle generously – this is not the time to be stingy. The gravy should completely cover the biscuits and pool on the plate.
Secrets to Perfect Sausage Gravy
Don’t Drain the Grease: The sausage fat is essential for making the roux. It adds flavor and helps create the right consistency.
Stir Constantly: When adding the flour and milk, constant stirring prevents lumps and burning.
Use Whole Milk: Whole milk creates the creamiest, richest gravy. Skim milk will be too thin and lack flavor.
Season Boldly: This gravy should be well-peppered and well-seasoned. Taste and adjust.
Perfect Consistency: The gravy should be thick enough to coat a spoon but thin enough to pour. It will thicken as it cools.
Fresh Ground Pepper: Use freshly ground black pepper for the best flavor and visual appeal.
Serving Suggestions
Sausage gravy is traditionally served over warm, fluffy buttermilk biscuits for classic biscuits and gravy. It’s also delicious over toast, English muffins, or even mashed potatoes. For a complete Southern breakfast, serve with scrambled eggs, hash browns, and fresh fruit.
This gravy is perfect for feeding a crowd at holiday brunches, family gatherings, or weekend breakfast spreads. Set up a biscuit and gravy bar with extra toppings like hot sauce, cheese, or fried eggs.
Storage and Reheating
Store leftover gravy in an airtight container in the refrigerator for up to 3 days. The gravy will thicken considerably when cold. Reheat gently on the stovetop over low heat, stirring frequently and adding milk to thin it back to the desired consistency. You can also reheat in the microwave, stirring every 30 seconds.
This gravy can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat, adding milk as needed to restore the proper consistency.
Variations
Spicy Sausage Gravy: Use hot breakfast sausage and increase cayenne pepper
Sage Sausage Gravy: Use sage-flavored breakfast sausage for an herby flavor
Bacon Gravy: Replace sausage with 1 pound chopped bacon and proceed with recipe
Mushroom Sausage Gravy: Add 8 oz sliced mushrooms, sautéed until golden
Country Ham Gravy: Use diced country ham instead of sausage
Lighter Version: Use turkey breakfast sausage and 2% milk
Herbed Gravy: Add 1 teaspoon dried thyme or sage
Cheesy Sausage Gravy: Stir in 1 cup shredded cheddar cheese at the end
Red-Eye Gravy Twist: Add 1/4 cup strong black coffee for depth
Chorizo Gravy: Use Mexican chorizo for a spicy, smoky variation
This Pioneer Woman style sausage gravy is pure Southern comfort – creamy, peppery, and absolutely irresistible over hot biscuits!
