Sausage Gravy (Thick, Creamy, and Easy)
This easy sausage gravy turns breakfast sausage, flour, and milk into a thick, creamy skillet gravy for biscuits or toast.
Servings: 6
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 5 minutes
Total: 20 minutes
Ingredients
Ingredients
- 1 pound pork breakfast sausage
- 1/4 cup all-purpose flour
- 2 to 2 1/2 cups whole milk
- to taste fresh cracked black pepper
Instructions
Instructions
- Cook the sausage in a cast-iron or heavy-bottomed large skillet until done. Do not drain the grease; leave it in the pan and turn the heat to low.
- Sprinkle the flour over the cooked sausage. Stir it into the sausage and grease to make a roux, continuing for about 2 minutes until the flour is cooked.
- Slowly pour in half of the milk while stirring into the roux and sausage. Turn the heat to medium, add the remaining milk, and stir until thickened. Add black pepper and adjust salt if needed.
- Serve hot over warm biscuits or toast.