Homemade Sausage Gravy

Every cook needs a good recipe for Homemade Sausage Gravy and this is the one ! With just a few ingredients and a fiddling time, you can have the most flavorful and creamy gravy for your biscuits !

PERFECT FOR BISCUITS AND GRAVY

This recipe for homemade blimp gravy is one that I ‘ve worked on and perfected over the years and that I think is now absolutely arrant ! You can use it for diverse different recipes such as a breakfast recipe like biscuits and gravy or a lunch/dinner recipe like my S.O.S recipe. Whatever you like to serve your Homemade Sausage Gravy recipe on or with, this is the one that you need ! I promise everyone will be begging for more !
Fork holding up a piece of biscuit topped with Homemade Sausage Gravy.

TIPS AND TRICKS TO MAKE HOMEMADE SAUSAGE GRAVY:

  • I like to use spicy pork sausage, and trust me, I don’t handle spice well at all so it’s not what I would consider spicy at all. I’ve made it with sage sausage and just regular mild sausage. I find the spicy pork sausage gives it just a little bit of kick to really add flavor but not enough that you need to drink a glass of milk to cool the flames.
  • I know some of you love it really spicy. If you do, definitely add the red pepper flakes (but they are optional.)
  • If you want a quick biscuit recipe to serve this gravy with, try my recipe for BUTTER DIP BISCUITS.
  • Whole milk is the best for this gravy recipe as it makes it nice and thick but you can use any milk that you have. But if you are going to go through the trouble of making the best gravy ever, you really need to go with the full fat milk for the best flavor.
  • I cannot tell you about any milk, flour or meat substitutions for this recipe. I only make it this way and any substitutions will alter the taste and texture of this gravy.
  • Make sure that the flour is soaked up by the fat from the sausage as much as possible before adding milk. Do not add all the milk at once. Slowly stir it in. This helps prevent any lumps to form so you will have a smooth gravy.

Homemade sausage gravy being spooned over biscuits with wooden spoon on white plate pinterest image.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • grate hot pork barrel blimp
  • butter
  • general-purpose flour
  • whole milk
  • salt & pepper
  • red pepper flakes, optional
  • biscuits for serving, optional

Ingredients needed: ground spicy pork sausage, unsalted butter, all-purpose flour, whole milk, black pepper and red pepper flakes.

HOW TO MAKE HOMEMADE SAUSAGE GRAVY:

In a boastfully frying pan with deep sides over medium-high estrus, add the sausage. Brown and crumble the blimp, stirring occasionally until cooked through and there is no pink left, about 5 minutes. You will not drain the overindulgence grease .
Cooked sausage in metal pan with striped linen. Turn the heat to medium-low. Add the butter to the pan .
Butter added to cooked sausage in metal pan with striped linen. Stir the butter in until it melts .
Butter mixed into cooked sausage in metal pan with striped linen. future add the flour .
Flour sprinkled over cooked sausage in metal pan with striped linen. Stir the flour in so it gets absorbed in the fat and covers the blimp. Cook for 30 seconds, stirring constantly .
Flour stirred into cooked sausage in metal pan with striped linen. very slowly stream in the milk while stirring constantly. If you pour the milk in excessively fast it may form lumps. Continue to cook, stirring occasionally until it comes to a simmer and thickens, 3-5 minutes. Make certain to scrape the bottomland and corners of the pan where the flour mix may get stuck .
Milk being poured into cooked sausage in metal pan. season with the black pepper and pepper flakes if using .
Pepper and red pepper flakes added to gravy mixture. Stir them in until blend. taste and adjust seasoning if necessity .
Wooden spoon stirring Homemade Sausage Gravy in metal pan. Serve over your darling biscuits .
Homemade Sausage Gravy over biscuits soon white plate with hand holding fork going into mixture.

HOW TO STORE:

  • This Homemade Sausage Gravy recipe can be stored in an airtight container in the refrigerator where it should keep for up to 5 days.
  • This can also be frozen. Place in a freezer container or a freezer bag after it has cooled and it will keep for up to 3 months.
  • To reheat from frozen, place in the refrigerator overnight then reheat slowly in a pan or on the stove.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Square up close image of wooden spoon spooning Homemade Sausage Gravy over biscuits on white plate

Homemade Sausage Gravy

Every cook needs a good recipe for Homemade Sausage Gravy and this is the one! With just a few ingredients and a little time, you can have the most flavorful and creamy gravy for your biscuits!

5

from

4

votes
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Prep Time:

5

minutes

Cook Time:

15

minutes

Total Time:

20

minutes

Servings:

6

Calories:

359

kcal

writer :Brandie @ The Country Cook

Ingredients

  • 1 thump ground hot pork barrel blimp
  • 1 tablespoon salted butter
  • ⅓ cup general-purpose flour
  • 3 ½ cups whole milk
  • 1 teaspoon black pepper
  • salt, to taste
  • pinch of crimson pepper flakes optional
  • biscuits, for serving optional

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Instructions

  • In a large skillet with deep sides, over medium-high heat, add the sausage. Brown and crumble the sausage, stirring occasionally until cooked through and there is no pink left, about 5 minutes. You will not drain the excess grease.

  • Turn the heat to medium-low. Add the butter to the pan, stir it in to melt .
  • Add the flour and stir it in so it gets absorbed in the fat and covers the sausage. Cook for 30 seconds, stirring constantly.
  • Very slowly stream in the milk while stirring constantly. If you pour the milk in too fast it may form lumps. Continue to cook, stirring occasionally until it comes to a simmer and thickens, 3-5 minutes.

  • Make sure to scrape the bottom and corners of the pan where the flour mixture may get stuck.

  • Season with the black pepper and pepper flakes, if using, stir it in. Taste and adjust seasoning if necessary. I usually find I need to add a bit more salt.

  • Serve over your darling biscuits .

Notes

  • I like to use spicy pork sausage, and trust me, I don’t handle spice well at all so it’s not what I would consider spicy at all. I’ve made it with sage sausage and just regular mild sausage. I find the spicy pork sausage gives it just a little bit of kick to really add flavor but not enough that you need to drink a glass of milk to cool the flames.
  • I know some of you love it really spicy. If you do, definitely add the red pepper flakes (but they are optional.)
  • If you want a quick biscuit recipe to serve this gravy with, try my recipe for BUTTER DIP BISCUITS.
  • Whole milk is the best for this gravy recipe as it makes it nice and thick but you can use any milk that you have. But if you are going to go through the trouble of making the best gravy ever, you really need to go with the full fat milk for the best flavor.
  • I cannot tell you about any milk, flour or meat substitutions for this recipe. I only make it this way and any substitutions will alter the taste and texture of this gravy. 
  • Make sure that the flour is soaked up by the fat from the sausage as much as possible before adding milk. Do not add all the milk at once. Slowly stir it in. This helps prevent any lumps to form so you will have a smooth gravy.

Nutrition

Calories:

359

kcal

|

Carbohydrates:

12

g

|

Protein:

17

g

|

Fat:

27

g

|

Saturated Fat:

11

g

|

Trans Fat:

1

g

|

Cholesterol:

74

mg

|

Sodium:

542

mg

|

Potassium:

388

mg

|

Fiber:

1

g

|

Sugar:

7

g

|

Vitamin A:

347

IU

|

Vitamin C:

1

mg

|

Calcium:

171

mg

|

Iron:

1

mg

Nutritional Disclaimer

Read more: Who Invented Pizza?

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