This sausage gravy is pure Southern comfort. Its richness comes from letting the breakfast sausage do the work—using its flavorful drippings to build a savory roux that turns milk into a smooth, peppery gravy. Warm, filling, and deeply satisfying, it’s made to be ladled generously over fresh, fluffy biscuits on an unhurried morning
Classic Sausage Gravy Ingredients
- Mild ground breakfast sausage – 1 lb
- Whole milk – 3 cups
- All-purpose flour – 1/3 cup
- Garlic powder – 1/2 tsp
- Salt and black pepper – to taste
- Biscuits – 8
How to Make Sausage Gravy
Step 1 – Cook the Sausage
Add the sausage to a large skillet over medium-high heat. Cook until fully browned, breaking it into crumbles as it cooks.
Step 2 – Build the Roux
Sprinkle the flour evenly over the sausage. Lower the heat to medium and stir continuously for about 30 seconds, allowing the flour to cook slightly and absorb the fat.
Herbs & Spices
Step 3 – Season Well
Stir in the garlic powder, salt, and plenty of black pepper. A bold hand with the pepper is key to classic sausage gravy flavor.
Step 4 – Add the Milk
Gradually whisk in the milk, stirring often. Continue cooking until the gravy thickens and gently simmers, coating the back of a spoon.
Step 5 – Serve Hot
Split warm biscuits in half and spoon the gravy generously over the top. Serve immediately while hot and comforting