Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sausage Gravy
Method
Sausage Gravy
Brown the sausage
Heat a 10–12 inch skillet over medium heat. Add the bulk breakfast sausage (no additional oil necessary if sausage is fatty). Break the sausage into small pieces with a wooden spoon or spatula. Cook, stirring and turning, until the sausage is fully browned and no pink remains, about 6–8 minutes. Use the back of the spoon to break larger clumps into crumbles about the size you want in the finished gravy.
Adjust fat and add butter
If the skillet is very greasy, spoon off and reserve 1–2 tablespoons of fat; leave about 2 tablespoons of fat in the pan. If the sausage produced less fat, add the unsalted butter to the pan and melt over medium heat so you have approximately 2 tablespoons of fat/butter combined. This helps the gravy thicken and gives a smooth mouthfeel.
Make the roux
Sprinkle the all-purpose flour evenly over the hot fat and butter. Stir constantly with a wooden spoon or whisk for about 1 to 1½ minutes so the flour cooks but doesn't brown — you want a blond roux. This removes the raw flour taste and will thicken the gravy.
Add milk and broth
Slowly pour in the whole milk while continuously whisking or stirring to avoid lumps. If you prefer a thinner gravy or want extra flavor, add the optional chicken or low-sodium beef broth along with the milk. Continue whisking until the mixture is smooth and begins to thicken, about 3–5 minutes over medium heat.
Simmer and season
Reduce heat to medium-low and simmer gently, stirring frequently, until gravy reaches desired thickness — about 5–8 minutes. Taste and season with kosher salt and freshly ground black pepper. If you like heat, stir in crushed red pepper flakes to taste (start with 1/4 tsp). If the gravy becomes too thick, whisk in additional milk (1–2 tablespoons at a time) or a splash of the reserved broth until you reach the consistency you want.
Finish and serve
Once seasoned, remove from heat. If desired, stir in chopped fresh thyme leaves or sprinkle chopped fresh parsley on top for color. Serve hot as a side over biscuits, toast, or potatoes. Leftover gravy will thicken as it cools — reheat gently over low heat, thin with milk if necessary.