Gravy Recipe

Brown the sausage

Heat a large heavy skillet or sauté pan over medium heat. Add the Carlton Farms pork sausage, breaking it up with a wooden spoon. Cook, stirring occasionally, until well browned and cooked through, about 6–8 minutes. If the sausage is very fatty, spoon off and reserve 1–2 tablespoons of rendered fat; leave approximately 2 tablespoons in the pan. If the pan is lean, add 2 tablespoons unsalted butter and allow it to melt.

Add aromatics: Stir in the finely diced onion and continue to cook 3–4 minutes until softened and translucent. Add the minced garlic and 1 teaspoon fresh ground black pepper; cook 30–45 seconds until fragrant, stirring constantly so the garlic doesn’t burn.

Make the roux

Reduce heat to medium-low. Sprinkle the all-purpose flour evenly over the sausage and aromatics. Stir constantly for 1.5–2 minutes to cook the raw flour taste and form a light golden roux, coating the meat and onions. This should bubble gently but not darken too much.

Add liquids gradually

While stirring continuously, slowly whisk in the chicken stock first to loosen the roux, then gradually whisk in the whole milk until smooth. Increase heat to medium and continue to whisk or stir frequently until the gravy thickens, about 6–8 minutes. If the gravy becomes too thick, whisk in up to an additional 2 tablespoons of milk or stock to reach desired consistency.

Finish with cream and sauces: Stir in the heavy cream (if using), Worcestershire sauce, and hot sauce (if using). Simmer gently for 2–3 minutes to meld flavors, stirring occasionally.

Taste and season: Remove from heat and taste the gravy. Add Kosher salt in small increments (start with 1/2 tsp more if needed) and additional freshly ground black pepper to taste. Stir in the minced fresh thyme. Rewarm briefly over low heat if needed, whisking to keep it smooth.

Adjust thickness: If the gravy is too thin, return to low heat and simmer gently, stirring, until it reaches the desired thickness (a few minutes). If too thick, whisk in small amounts of milk or stock until smooth.

Serve: Spoon the sausage gravy over warm buttermilk biscuits, country-fried potatoes, or toast. Garnish with chopped chives or parsley and an extra grind of black pepper. Serve immediately.