There is nothing as quintessentially “Southern” as homemade biscuits and gravy! Here I share how to make the BEST and easiest Southern sausage gravy for biscuits, just like my grandmother used to make.
For many of us who grew up in the South, biscuits and gravy taste like home! You do not have to spend a lot of time and effort to enjoy this fabulous comfort food. With three simple ingredients, my recipe takes only minutes to assemble and is sure to be a family favorite!
What Is Southern Style Sausage Gravy?
Similar to milk gravy, the base for Southern Style Sausage Gravy is just milk, flour, and fat. However, to make sausage gravy you simply add browned sausage! It is filled with crispy brown sausage pieces and loaded with a peppery flavor. This gravy is a PERFECT topper for a warm biscuit!
How Do I Get My Gravy To The Desired Consistency?
When it comes to making gravy, it is important that the consistency is not too thick but not too thin either. You do not want your gravy to be so thick that it does not pour onto a biscuit, but you also do not want it to be soupy. Personally, I just like to thicken my sausage gravy up a little. However, you can adjust this depending on your preference! If your gravy seems too thin, simply whisk in a little more flour. Likewise, if it seems too thick, simply whisk in milk, in small amounts at a time.
How Do I Make Southern Style Sausage Gravy?
You may be surprised that you are only ten minutes away from enjoying piping hot sausage gravy! All you need to make this dish is hot breakfast sausage, flour, milk, and salt and pepper to taste! To begin, simply break up your sausage in a skillet and cook until the sausage crumbles are brown and crispy. The grease leftover in the pan is a much more flavorful substitute for butter, and will pack a peppery punch in the gravy! set your sausage aside and whisk in your flour to the grease mixture. Next, whisk in the milk until the gravy is completely smooth. Once everything is combined, let the gravy simmer over medium heat for about five minutes, or until it reaches your desired consistency. Lastly, add salt and pepper to taste and enjoy!
Watch Me Make Southern Sausage Gravy:
If you try this Southern classic, please let me know in the comments below! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 1 (12-oz) roll hot breakfast sausage (I love Jimmy Dean)
- 1/4 cup flour (add more if needed to thicken)
- 2 cups whole milk
- kosher salt
- freshly ground black pepper
- Brown sausage in a skillet, breaking it into small pieces.
- Get sausage fully cooked with a brown, golden crispy texture.
- Transfer sausage to a plate; do not drain grease from skillet.
- Whish flour into the grease; add milk. Whisk until smooth.
- Bring to a simmer over medium heat; cook until slightly thickened (roughly 5 minutes).
- If too thin, add whisk in small amounts of flour at the time. If too thick, whisk in small amounts of milk as needed.
- Add sausage back to the skillet. Season with salt and a generous amount of pepper. Serve warm over biscuits.
- Keep stored airtight in the fridge for 3-4 days. Reheat as needed.
Use pork sausage not turkey.
Add hot sauce for extra kick.