Print

Country Sausage Gravy Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 6 reviews

This classic Country Sausage Gravy is a rich and creamy Southern staple made with fresh pork sausage, butter, flour, and milk. Perfectly seasoned and thickened to create a comforting gravy, it’s an ideal topping for biscuits or breakfast dishes. Ready in just 20 minutes, this easy-to-make recipe yields 8 servings of hearty, flavorful gravy to brighten up your morning.

Ingredients

Sausage Gravy Ingredients

  • 1 lb fresh pork sausage
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Cook the Sausage: In a large skillet over medium heat, cook and crumble the fresh pork sausage until it is no longer pink, about 8 minutes, ensuring even cooking and browning.
  2. Add Butter and Flour: Stir in the unsalted butter until melted. Sprinkle the all-purpose flour over the sausage and stir continuously for 1 minute to absorb the flour and create a roux base for the gravy.
  3. Add Milk Gradually: Slowly add the milk in increments while stirring constantly to avoid lumps and ensure a smooth mixture.
  4. Simmer and Thicken: Bring the mixture to a simmer, stirring occasionally. This should take about 8-10 minutes. Once simmering with bubbling, let it cook for an additional 2 minutes or until the gravy thickens. Note that it will continue to thicken as it cools.
  5. Season and Adjust: Stir in the kosher salt and freshly ground black pepper. Taste the gravy and adjust the seasonings if needed before serving.

Notes

  • This gravy pairs excellently with warm biscuits or toast for a classic Southern breakfast.
  • For a thicker gravy, extend cooking time slightly, stirring often to prevent burning.
  • If the gravy becomes too thick, thin it with a little extra milk to reach desired consistency.
  • Freshly ground pepper adds better flavor than pre-ground pepper.
  • Use whole milk for creamier texture; lower fat milk will yield a thinner gravy.

Find it online: https://marthatasty.com/country-sausage-gravy-recipe/