How to Make Classic Sausage Gravy

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Biscuits and Gravy is a favorite dish around here – and made more often for “Breakfast for Dinner” than for actual breakfast! Here is how to make this simple partner for your biscuits.

Classic Sausage Gravy from Cosmopolitan Cornbread

In a skillet, begin cooking a pound or so of your favorite bulk breakfast sausage. I’m using some of the moose sausage we had our butcher put together for us.

Cook this over medium heat, breaking apart the bits of meat as you go. Cook this, stirring often until it is completely cooked through.

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Sprinkle 1/4 cup of flour over the top of the meat, stirring it all in.

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Stir in 3 cups of milk. I always use whole milk, but you can use 2% if that is what you have at home.

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Continue to cook this over medium heat, stirring continually until it comes to a gentle boil. Let it bubble for 1 minute and remove it from the heat. Add a little black pepper if you like. That is it!

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The gravy will thicken a little more as it cools, but that is all it takes to make this classic breakfast gravy.

Enjoy!

Classic Sausage Gravy from Cosmopolitan Cornbread
Classic Sausage Gravy from Cosmopolitan Cornbread

Sausage Gravy

Constance Smith – Cosmopolitan Cornbread
Biscuits and Gravy is a favorite dish around here – and made more often for “Breakfast for Dinner” than for actual breakfast! Here is how to make this simple partner for your biscuits.
5 from 2 votes
Cook Time 20 minutes
Total Time 20 minutes
Course Breakfast, Entrées – Main Dishes
Cuisine American
Servings 6
Calories 322 kcal

Ingredients
  

  • 1 lb bulk breakfast sausage, See Note
  • 1/4 c flour
  • 3 c milk
  • Black pepper to taste

Instructions
 

  • In a large skillet, cook the sausage over medium heat, breaking up the chunks. Cook until it is completely cooked through. Sprinkle in the flour, stirring it into the sausage.
  • Pour in the milk and stir. Cook this over medium heat, stirring constantly until it comes to a gentle boil. Let it bubble for one minute and remove from heat.
  • Add pepper if you like. The gravy will thicken a little more as it cools.
  • Enjoy as you wish!

Notes

If you use a turkey or beef sausage (which I now do to be biblically clean) you will need to add a little extra fat like butter or ghee. Turkey & beef sausage are normally very lean.

Nutrition

Calories: 322kcalCarbohydrates: 10gProtein: 16gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 69mgSodium: 527mgPotassium: 376mgFiber: 0.1gSugar: 6gVitamin A: 254IUVitamin C: 1mgCalcium: 158mgIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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1 thought on “How to Make Classic Sausage Gravy”

  1. I’ve never tried anything like this but this looks delicious. Gonna give cooking it a try and see what comes out

    Reply

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