How to Make Sausage Gravy
Who knew sausage gravy could be so easy to make? It comes together in a handful of steps so simple you can effortlessly execute them in the half-slumber of Saturday morning. Seriously, you might not even need to turn on the light. All you have to do is cook up the sausage, melt a little butter through it, whisk in the flour and milk — and you’ve got a gravy so creamy and full of savory warmth you’ll want to bathe everything in it (including yourself).
We like to whip up a little sausage gravy for brunch when we’ve got house guests or the entire family is in for the holidays. It’s just the kind of luxe and comforting food folks crave on a wintry vacation morning.
You could pour sausage gravy on almost any savory breakfast food, and it will taste better, from a smothered egg sandwich to a breakfast enchilada (think hashbrowns, scrambled eggs, and mushrooms). But its most perfect pairing, in our humble opinion, is a cheddar and jalapeño biscuit. The flaky biscuit and meaty gravy are texturally magic together — the gravy is thick enough to sit on the biscuit without making it soggy. Serve your biscuits and gravy with a simple scramble of eggs and green onion and a great big pot of coffee, and then wait for the sighs of contentment.
Servings: 6 to 10
½ lb ground breakfast sausage
2 Tbsp butter
¼ cup flour
2 ½ cups milk
Kosher salt, to taste
Black pepper, to taste
Set a medium skillet over medium heat and brown the sausage.
Add the butter to the skillet, and allow it to melt.
Sprinkle the flour over the sausage mixture and cook, stirring constantly, until the butter and sausage fat have absorbed all the flour.
Whisk in the milk, bring the mixture to a simmer, and allow the gravy to thicken, whisking continuously for about 1 minute.
Season with salt and pepper and serve warm.