Homemade Sausage Gravy Recipe
I love making Homemade Sausage Gravy—It is creamy, rich and savory. It’s my go-to recipe for the classic biscuits and sausage gravy breakfast that everyone enjoys. Let me share how I make the best sausage gravy for breakfast!
Servings: 4
Ingredients
- ½ pound regular pork sausage cooked & crumbled
- ½ pound hot pork sausage cooked and crumbled
- 2 teaspoons ground black pepper
- ¾ teaspoon seasoned salt
- ¼ smoky paprika
- 1/8 teaspoon red pepper flakes not needed if using hot sausage
- 1/3 cup all-purpose flour
- 3-4 cups whole milk
Instructions
- In a large skillet, cook the sausage over medium heat until browned and cooked through. Drain all except 2 tablespoons fat from the sausage.½ pound regular pork sausage, ½ pound hot pork sausage
- Add the black pepper, seasoned salt, paprika and crushed red pepper (optional). Stir well.2 teaspoons ground black pepper, ¾ teaspoon seasoned salt, ¼ smoky paprika, 1/8 teaspoon red pepper flakes
- Sprinkle the flour over the sausage, and cook one minute, stirring constantly.Note: Make sure that flour is combined very well and cooked through. You should not smell raw flour.1/3 cup all-purpose flour
- Continue stirring the sausage while adding three cups of milk.3-4 cups whole milk
- Bring gravy to a boil, reduce heat to low and simmer until gravy thickens.
Video
Notes
- Bacon, chicken, turkey sausage are other alternatives for pork.
- If you like heat, feel free to add hot sauce, Worcestershire sauce, or cayenne pepper.
- You can also try mild sausage.
- 2% or half and half are milk alternatives you can use.
Nutrition
Calories: 496kcal | Carbohydrates: 17g | Protein: 24g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 99mg | Sodium: 1237mg | Potassium: 547mg | Sugar: 9g | Vitamin A: 400IU | Vitamin C: 0.8mg | Calcium: 221mg | Iron: 1.9mg