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Easy Sausage Gravy Recipe

Delicious Easy Sausage Gravy Recipe for Comforting Mornings

This Easy Sausage Gravy Recipe offers a quick and comforting dish that transforms breakfast in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gravy
  • 1 pound Pork Breakfast Sausage Can substitute with turkey or chicken sausage
  • 1/4 cup All-Purpose Flour Consider a gluten-free flour mix if needed
  • 2 cups Whole Milk At room temperature for best results
  • 1/2 cup Heavy Cream Substitute with more milk for a lighter sauce
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Coarse Black Pepper Adjust for less heat if desired
  • 1/2 teaspoon Garlic Powder Optional
  • 1/4 teaspoon Cayenne Pepper Optional for heat

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions for Easy Sausage Gravy Recipe
  1. In a cold large skillet, add the pork breakfast sausage. Set the heat to medium-high and cook for 7-9 minutes, breaking the sausage into small pieces until nicely browned.
  2. Sprinkle the all-purpose flour evenly over the browned sausage in the skillet. Stir for 1-2 minutes to cook the flour and form a roux.
  3. Gradually whisk in the whole milk and heavy cream, ensuring there are no lumps. Continue whisking for 2-3 minutes until the gravy thickens.
  4. Stir in salt, black pepper, garlic powder, and cayenne pepper. Mix thoroughly for about 1 minute.
  5. Reduce heat to medium-low and let the gravy simmer for 5-7 minutes, stirring frequently until it thickens.
  6. Taste the gravy and adjust seasoning. Serve hot over warm, flaky biscuits.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUCalcium: 200mgIron: 1mg

Notes

Leftover gravy can be stored for up to 4 days in the fridge or frozen for 2 months. Reheat with milk for creaminess.

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