Sausage Gravy: A Delicious Comfort Food Classic
Whip up this easy and flavorful sausage gravy to go along with your favorite biscuits for a filling and comforting breakfast or brunch.
I don’t know about you, but I’ve had some questionable biscuits and gravy in my life. You know what I’m talking about: dry biscuits topped with gloppy, flavorless gravy. It’s not good. However, knowing how to make delicious sausage gravy is good!
Honestly, it’s one of those dishes that is really easy to make and can be so delicious when prepared correctly. All it takes is a handful of simple ingredients and about 20 minutes to create.
EASY AND DELICIOUS SAUSAGE GRAVY
Depending on where you live, biscuits and gravy are probably staples on breakfast and brunch menus. It’s easy to fall into the misconception that a dish on a restaurant menu is hard to make. But sausage gravy is actually simple and can be incredibly flavorful when done right. Pair it with your favorite biscuits for an ultimate comfort-food breakfast.
If you’ve never tried making sausage gravy at home, don’t worry. I’m going to walk you through it. Soon, you’ll be impressing your family with a delicious brunch!
HOW TO MAKE SAUSAGE GRAVY
Homemade sausage gravy is immensely satisfying when prepared correctly, and it’s easy to make!
What sausage should you use?
The key ingredient in this recipe is, of course, sausage. Look for country sausage or breakfast sausage, preferably sold in one-pound tubes or wrapped packs from your local butcher. Avoid sausage links or patties if possible, as they require more work to turn into gravy.
Country sausage often comes in mild, medium, and hot versions. Use whatever your family enjoys—mild for a no-heat option or medium/hot for some spiciness.
Other ingredients you’ll need
Besides sausage, here’s what you’ll need:
- 2 tablespoons butter
- ½ of a medium onion, finely diced
- 1 clove garlic, minced
- Heaping ¼ cup flour
- 3 cups whole milk
- ½ tablespoon dried sage
- Salt and pepper to taste
I’ve had sausage gravy that didn’t include onion, garlic, or sage, but it turned out bland. It’s worth adding an onion for extra flavor. Flour is essential for thickening the gravy. While I prefer whole milk, reduced-fat milk works too.
Making this recipe
Grab a high-sided skillet or a Dutch oven to brown the sausage over medium-high heat, breaking it up as it cooks. Do not drain the fat, as it’s needed for the roux. Add butter and onion to the pan, cooking until translucent (about 3-4 minutes), then add garlic and cook for another minute.
Next, sprinkle the flour over the sausage mixture and stir to coat. Cook this for 1-2 minutes while stirring constantly. Slowly add the milk and dried sage, cooking until the mixture simmers and thickens. Let simmer for a few minutes until creamy, taste, and adjust with salt and pepper as needed.
If you’d like a thinner gravy, simply add more milk, little by little, until you reach your desired consistency. Serve this warm over your favorite biscuits, like buttermilk drop biscuits or even sweet potato biscuits.
MAKE-AHEAD AND REHEATING TIPS
If you’re planning a big breakfast or brunch, you might want to prepare your sausage gravy ahead of time. It can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months (just be sure to thaw it in the refrigerator overnight).
To reheat, place the gravy in a saucepan over low heat, whisking occasionally until warmed through. If it’s too thick upon reheating, simply add a little milk to reach your desired consistency. For buffets, keep the gravy warm in a slow cooker for guests to serve themselves!
