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This browns the breakfast sausage thoroughly and leaves all its rendered fat in the pan, since that flavorful fat becomes the base for the roux instead of adding butter or oil separately. A generous amount of black pepper stirred in at the end is what gives this Southern staple its characteristic peppery bite, cutting through the richness of the milk based gravy.
Prep Time
5 min
Per serving
250kcal
Calories
10g
Protein
9g
Carbs
19g
Fat
3g
Sugar
Cook Time
15 min
Servings
6 people
Difficulty
easy
Follow step-by-step with voice guidance.
In a large skillet, cook the crumbled breakfast sausage over medium heat until browned and cooked through, about 7 minutes, breaking it apart with a spoon.
Sprinkle the flour directly over the sausage and its rendered fat, stirring constantly for 1 to 2 minutes to cook out the raw flour taste.
Gradually whisk in the milk, a little at a time, making sure no lumps form before adding more.
Bring to a gentle simmer, stirring often.
Simmer for 5 to 7 minutes, until thickened to a gravy consistency.
Stir in a generous amount of black pepper.
Season with salt to taste, keeping in mind the sausage is already salted.
Serve hot over warm biscuits.
Leave the Rendered Sausage Fat in the Pan: This flavorful fat becomes the base for the roux, giving the gravy more depth than starting with plain butter. Add the Milk Gradually: Whisking it in a little at a time prevents lumps from forming around pockets of dry flour. Be Generous With Black Pepper: This is what gives Southern sausage gravy its characteristic peppery bite, cutting through the richness of the milk.
This usually means either too little flour was used relative to the milk, or it hasn't simmered long enough, so let it cook a bit longer while stirring, or whisk in a bit more flour dissolved in cold milk.
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