For a richer flavor, consider using half-and-half or heavy cream instead of milk. A pinch of red pepper flakes can add a subtle kick to the gravy. If you prefer a smoother gravy, you can use an immersion blender to blend the gravy until it reaches your desired consistency. Leftover sausage gravy can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Pork Sausage Gravy
-
PREP TIME25 mins
-
COOK TIME5 mins
-
TOTAL TIME30 mins
-
SERVING8 People
-
VIEWS99
A luscious, creamy sausage gravy, perfect for smothering golden-brown biscuits or crispy toast. Its rich and savory flavor will transform any breakfast or brunch into a comforting culinary experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate13 g
-
Cholesterol82 mg
-
Fiber0 g
-
Protein17 g
-
Saturated Fat17 g
-
Sodium782 mg
-
Sugar3 g
-
Fat47 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a large skillet over medium-high heat, crumble the pork sausage and cook until browned, about 8-10 minutes. Remove the sausage from the skillet with a slotted spoon, reserving the rendered fat in the pan. Set the sausage aside.
02
StepReduce the heat to medium. Sprinkle the flour over the rendered fat in the skillet and whisk constantly until a smooth, golden-brown roux forms, about 2-3 minutes. Be careful not to burn the flour.
03
StepGradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the gravy is smooth, thick, and creamy, about 5-7 minutes. If the gravy becomes too thick, add a splash of milk to thin it out.
04
StepReturn the cooked sausage to the skillet and stir to combine with the gravy. Season generously with salt and freshly ground black pepper to taste. Simmer for another 2-3 minutes to allow the flavors to meld.
05
StepServe hot over freshly baked biscuits, toast, or your favorite breakfast accompaniment. Enjoy!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Lela Hamillolson
Apr 25, 2025I added a little sage, as suggested, and it was delicious.
Eleonore Tromp
Feb 15, 2025Easy to follow instructions and the gravy turned out perfect.
Skyla Roberts
Jan 7, 2025This recipe is a game-changer! My biscuits have never tasted so good.
Nils Zulauf
Dec 16, 2024My family devoured this gravy. It's a new favorite!
Adolf Batz
Nov 8, 2024The tip about browning the roux is essential. It adds so much flavor!
Kylie Shanahan
May 25, 2024I used almond milk and it worked great!