Description
A classic Southern sausage gravy recipe featuring savory ground sausage cooked in a rich, creamy roux made with half and half and whole milk, seasoned for a comforting and hearty breakfast topping.
Ingredients
Scale
Sausage Gravy
- 1 lb. ground sausage
- 1 ½ cups whole milk
- 1 ½ cups half and half
- 1/3 cup flour
- ½ teaspoon garlic salt
- ¼ teaspoon ground sage
- ¼ teaspoon seasoned salt
- ½ teaspoon black pepper
- 2 Tablespoons cold butter (optional)
Instructions
- Cook the Sausage: Cook and crumble the sausage over medium-high heat until there is just a small amount of pink left. Decrease heat to low and let it finish cooking to allow more drippings to develop.
- Add the Flour: Sprinkle the flour over the sausage and stir to fully incorporate. Increase heat to medium and cook for 2 minutes until the raw flour smell is gone.
- Incorporate the Dairy: Gradually add the half and half and whole milk in small amounts, stirring continuously. Use a silicone spatula to scrape and clean the bottom of the pan to prevent sticking.
- Season and Simmer: Add garlic salt, ground sage, seasoned salt, and black pepper. Bring the sauce to a gentle boil for one minute, then reduce heat to a simmer.
- Thicken and Finish: Stir gently and scrape the pan as the gravy thickens. Once desired thickness is reached, remove from heat.
- Optional Butter Finish: Stir in 2 tablespoons of cold butter at the end for a silky, velvety texture, a technique known as monter au beurre.
- Taste and Adjust: Taste the gravy and add additional salt or pepper as desired before serving.
Notes
- Use Jimmy Dean regular sausage for best flavor, typically found near bacon and breakfast sausage in stores.
- You can substitute all whole milk or all half and half if preferred.
- Optionally sauté onions and garlic with the sausage for extra flavor.
- If gravy becomes too thick, thin with a splash of milk, especially when reheating.
- This recipe yields about 36 ounces or 4 ½ cups of gravy.
- For make-ahead, cool and store in airtight container in fridge for 1-2 days. Reheat on stovetop adding milk if needed to thin.
Nutrition
- Serving Size: 1 ounce
- Calories: 50 kcal
- Sugar: 0.5 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
