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Old Fashioned Sausage Gravy Recipe

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4.3 from 28 reviews

Classic Old Fashioned Sausage Gravy made with savory breakfast sausage, a rich homemade roux, and creamy evaporated milk. Perfectly seasoned and served warm over fluffy biscuits, this comforting Southern-style gravy is easy to prepare and ideal for a hearty breakfast or brunch.

Ingredients

Sausage and Base

  • 1 Pound Breakfast Sausage
  • 4 Tablespoons Butter
  • 4 Tablespoons All Purpose Flour

Liquid and Seasoning

  • 12 oz can Evaporated Milk
  • 1 Cup Water (or more if you want it thinner)
  • 3/4 teaspoon Salt
  • 3/4 teaspoon Black Pepper
  • A few dashes of Hot sauce (optional)

Instructions

  1. Cook the Sausage: In a large skillet over medium heat, fry 1 pound of breakfast sausage, breaking it apart as it cooks until it is no longer pink and fully cooked through.
  2. Remove Sausage and Reserve Drippings: Once cooked, remove the sausage from the skillet with a slotted spoon and place it on a plate, leaving the flavorful drippings behind in the skillet.
  3. Melt Butter in Drippings: Add 4 tablespoons of butter to the skillet with the reserved drippings and melt over medium heat to combine flavors.
  4. Make the Roux: Stir in 4 tablespoons of all purpose flour, mixing well until fully absorbed and bubbling; this forms the roux which will thicken the gravy.
  5. Add Evaporated Milk: Slowly pour in the 12 oz can of evaporated milk while stirring continuously with a wooden spoon or wire whisk to prevent lumps, combining it well with the roux and drippings.
  6. Simmer and Thicken: Bring the mixture up to a gentle simmer; it will thicken as it heats. If desired, add water incrementally to reach your preferred gravy consistency.
  7. Combine Sausage with Gravy: Stir the reserved cooked sausage back into the thickened gravy to integrate flavors.
  8. Season: Add 3/4 teaspoon salt, 3/4 teaspoon black pepper, and a few dashes of hot sauce to taste; stir well to distribute the seasonings evenly.
  9. Serve: Best served immediately over warm biscuits for a traditional Southern breakfast experience.

Notes

  • If you prefer a thinner gravy, add more water gradually until the desired consistency is reached.
  • Use a wire whisk when adding evaporated milk to prevent lumps and ensure a smooth gravy.
  • Substitute breakfast sausage with a lower fat alternative for a lighter version.
  • Adjust seasoning according to taste, especially the amount of pepper and hot sauce.
  • Serve warm sausage gravy over freshly baked or store-bought biscuits for authentic flavor.

Find it online: https://justsosavory.com/old-fashioned-sausage-gravy-recipe/