What To Serve With Sausage Gravy
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Depending on where you are, gravy can mean different things to different people. For many, it's the rich brown sauce served alongside poultry. For certain Italian Americans, it's the word for the tomato sauce that takes half a day to simmer. In this recipe, sausage gravy refers to the thick, white gravy that is most often spooned over one of our favorite weekend breakfasts: biscuits and gravy. While this Southern classic may seem daunting to take on, with my top tips, it couldn’t be easier to master. Here’s everything you need to know.
Start things off by cooking the sausage. If your breakfast sausage came stuffed into casings, split the casings open and pop out the sausage meat. Place the sausage in a heavy medium skillet, preferably cast iron, and cook over medium heat, breaking it up into pieces with a wooden spoon, until some fat has cooked out and the sausage is no longer pink; this should take somewhere in the neighborhood of 5 to 8 minutes.
Sprinkle the flour evenly over the sausage and stir to coat. Cook, stirring often, for about 1 minute to cook off the raw flour taste. Now let’s turn this into a gravy. While stirring (to prevent lumps), slowly pour in the milk and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring often, until the gravy is thick, 5 to 7 minutes. If the gravy still isn’t thick enough after 7 minutes, just keep simmering until it reaches your desired thickness. Season with salt, black pepper, and cayenne to taste.
This gravy has no higher calling than to be ladled over freshly made biscuits!
Full list of ingredients and directions can be found in the recipe below.
If you want to make this ahead or if you manage to have leftover gravy, store it in an airtight container in the fridge for up to 3 days. Reheat in a saucepan on the stove. If your gravy is thicker than you’d like after reheating, add a bit of milk to loosen it back up.
breakfast sausage, casings removed if needed
all-purpose flour
whole milk
Kosher salt
Freshly ground black pepper
Pinch of cayenne
Biscuits, for serving
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