Old Fashioned Sausage Gravy
This easy, 6-ingredient country gravy comes together in just a few minutes using a single skillet. Perfect for serving with flaky biscuits and a fried egg!
Equipment
Ingredients
- 1 pound Bulk Breakfast Sausage preferably spicy
- 1 tablespoon Avocado Oil or canola oil, butter, or bacon fat
- ¼ cup All-Purpose Flour see notes for GF
- 3 ½ cup Whole Milk
- 1 teaspoon Black Pepper freshly cracked, or more to taste
- 1 teaspoon Dried Sage optional
- ½ - 1 teaspoon Paprika optional
- ½ teaspoon Salt or more to taste
For Serving
- 8 Biscuits
- 8 Eggs optional
- Parsley or Scallions for garnish
Instructions
- Brown the sausage in oil over medium heat.1 pound Bulk Breakfast Sausage, 1 tablespoon Avocado Oil
- Add the flour to the pan and cook until golden brown and nutty-smelling, about 1 minute.¼ cup All-Purpose Flour
- Add the milk while whisking constantly, drizzling it in slowly at first to prevent clumping. Continue to add the milk until all has been added to the pan, then reduce the heat to medium-low.3 ½ cup Whole Milk
- Add the pepper, sage & paprika (if using), and salt. Whisk to combine, then allow the gravy to simmer until it reaches your preferred consistency—at least thick enough to coat the back of a spoon.1 teaspoon Black Pepper, 1 teaspoon Dried Sage, ½ - 1 teaspoon Paprika, ½ teaspoon Salt
- Once the gravy is thickened, give it a taste and adjust the seasonings if needed. If the gravy has reduced too much, add a splash of milk to loosen. Serve over a split biscuit with a fresh crack of pepper, a fried egg, and a sprinkle of something green. Enjoy!8 Biscuits, 8 Eggs, Parsley or Scallions
Notes
Optional Variations
- Pork-Free - Beef breakfast sausage, turkey sausage or chicken sausage all work. Just make sure it’s raw so you can get the classic crumbles. If you can’t find any of those options, make your own using whatever type of ground meat you like and season heavily with ground sage, paprika, garlic and onion powders, a touch of cayenne for heat, and salt.
- Meat-Free - Swap in vegan sausage. Note that you’ll likely need to use at least twice as much oil (or add a knob of butter) to achieve a similar richness.
- Dairy-Free - Swap in your favorite unsweetened, full-fat plant-based milk. I recommend using creamy oat milk or cashew milk for the best consistency. You can also use thinner options like almond milk, but I’d recommend adding a splash of vegan cream to give it more body. You may also need to add a bit more flour or add a cornstarch slurry at the end.
- Gluten-Free - Feel free to swap in a high-quality cup-for-cup gluten-free flour blend (e.g. Cup4Cup, Better Batter, or Bob’s Red Mill). Sweet rice (mochiko) flour can also be used. Alternatively, you can thicken the gravy using a cornstarch or potato starch slurry.
- Refrigeration: Allow the homemade gravy to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days.
- Freezing: You can freeze sausage gravy, but the texture may change slightly due to the dairy. Let it cool completely, then store in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently. The gravy will be quite thick, so add a splash of milk as needed to loosen it back to your desired consistency. You can also reheat it in the microwave in 30-second intervals, stirring in between and adding a little milk if needed.
- Pro Tip: Avoid high heat when reheating—it can cause the gravy to scorch or separate. Slow and steady is the way to go!
Nutrition
Calories: 427kcalCarbohydrates: 21gProtein: 20gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 218mgSodium: 863mgPotassium: 426mgFiber: 1gSugar: 6gVitamin A: 465IUVitamin C: 1mgCalcium: 178mgIron: 2mg
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