Homemade Sausage Gravy
Homemade Sausage Gravy is the ultimate breakfast comfort food! It's quick and easy, made with just a few simple ingredients, and is so delicious served over biscuits or toast.
- ½ pound bulk pork breakfast sausage
- 2½ tablespoons all-purpose-flour
- 2 cups whole milk
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon paprika
- ⅛ teaspoon celery salt
- salt and pepper, to taste
Cook the sausage in a large skillet over medium-high heat until cooked through and lightly browned. Note: Don't drain the grease unless there is an excessive amount (more than 2 to 3 tablespoons). You need the grease to cook the flour which will, in turn, thicken your gravy.
Add the flour and continue to cook, stirring occasionally, for another minute.
Add the milk and spices. Bring to a boil; reduce the heat and simmer until thickened. If the gravy gets too thick, add some milk. Taste and adjust seasonings if needed.
Serve over biscuits or toast.
- The flavor of your sausage gravy will depend on the sausage you use. Make sure you use a quality sausage that has a good flavor.
- I recommend using whole milk for a creamy gravy. I have not tested this recipe using lower-fat milk.
- Seasoned salt can be used in place of the spices.
- I don't recommend freezing the gravy (milk-based food can separate and take on a weird texture in the freezer), but you can make it ahead of time and put it in the refrigerator. It will thicken up quite a bit in the fridge, so you may need to add some of milk to thin it out when you reheat it.