Sausage Gravy Recipe

Heat pan and cook sausage

Place a large skillet over medium heat. Add the ground breakfast sausage (no additional oil needed if sausage is fatty). Cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes.

Using a slotted spoon or spatula, transfer most of the cooked sausage to a bowl leaving about 2–3 tablespoons of fat in the skillet. If the sausage is very lean, add 1 tablespoon unsalted butter to the pan now.

Add the finely minced onion to the skillet and sauté in the fat over medium heat until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Make the roux

Sprinkle the all-purpose flour evenly over the onion/sausage fat in the skillet. Stir constantly with a wooden spoon or spatula to coat the fat and cook the raw flour taste out, about 1–2 minutes. The mixture should look pasty and lightly golden but not browned.

Add milk and stock

Gradually pour in the whole milk while whisking or stirring vigorously to avoid lumps. If you want a slightly thinner gravy, also add the optional chicken stock now (start with 1/2 cup). Continue stirring as the mixture comes together.

Bring the mixture to a gentle simmer over medium-low heat. Cook, stirring frequently, until the gravy thickens to a creamy pourable consistency, about 5–8 minutes. If it becomes too thick, whisk in additional milk, 1–2 tablespoons at a time, until desired consistency is reached.

Return the reserved cooked sausage to the skillet and stir to distribute. Warm through for 1–2 minutes.

Season the gravy with kosher salt and plenty of freshly ground black pepper to taste. Start with the recommended amounts and adjust — remember sausage adds saltiness, so taste before adding more salt.

If you like heat, stir in the crushed red pepper flakes. Simmer 1 minute more to meld flavors.

Remove from heat. If desired, stir in the chopped fresh parsley for color.

Serve the sausage gravy hot over split and toasted biscuits, fried potatoes, or scrambled eggs.