Description
This classic Southern Sausage Gravy recipe features savory ground sausage simmered in a creamy, flavorful sauce made with milk, half and half, and a blend of seasonings. Perfect for topping biscuits or serving as a hearty breakfast side, this gravy is smooth, rich, and easy to make.
Ingredients
Scale
Sausage Gravy
- 1 lb. ground sausage
- 1 ½ cups whole milk
- 1 ½ cups half and half
- 1/3 cup flour
- ½ teaspoon garlic salt
- ¼ teaspoon ground sage
- ¼ teaspoon seasoned salt
- ½ teaspoon black pepper
- 2 Tablespoons cold butter (optional)
Instructions
- Cook the Sausage: Cook and crumble the ground sausage over medium-high heat until there is just a small amount of pink left. Decrease heat to low and let it finish cooking to allow more drippings for flavor.
- Add the Flour: Sprinkle the flour over the cooked sausage and stir well to incorporate. Increase heat to medium and cook for 2 minutes until the raw flour smell disappears.
- Add Dairy Gradually: Slowly add the half and half and whole milk a little at a time, using a silicone spatula to scrape and clean the bottom of the pan to prevent lumps.
- Season and Simmer: Add garlic salt, ground sage, seasoned salt, and black pepper. Bring the sauce to a gentle boil and cook for 1 minute, then reduce heat to simmer.
- Thicken the Gravy: Stir gently while simmering, loosening any browned bits from the pan. Continue to cook until desired thickness is reached, then remove from heat.
- Finish with Butter (Optional): For a rich, silky texture, stir in 2 tablespoons of cold butter at the end, a technique called monter au beurre.
- Adjust Seasoning: Taste the gravy and add additional salt or pepper if needed before serving.
Notes
- Use regular Jimmy Dean sausage for best flavor; found near bacon and breakfast sausage in stores.
- You can substitute all whole milk or all half and half if you don't have both.
- Sauté onions or garlic with the sausage for extra flavor if desired.
- If the gravy becomes too thick during reheating, add a splash of milk to thin it out.
- This recipe yields about 36 ounces or 4 1/2 cups of gravy.
- Make ahead by storing in an airtight container in the fridge for 1-2 days. Reheat on stovetop with milk to adjust consistency.
Nutrition
- Serving Size: 1 ounce
- Calories: 80 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 25 mg
