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Old Fashioned Sausage Gravy Recipe

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4.4 from 9 reviews

This Old Fashioned Sausage Gravy recipe delivers a rich and creamy gravy made from savory breakfast sausage, butter, and a homemade roux, combined with evaporated milk and seasoned perfectly with salt, pepper, and optional hot sauce. Perfectly paired with warm biscuits, this classic Southern dish comes together quickly in just 20 minutes, making it a comforting and satisfying breakfast favorite for the whole family.

Ingredients

Meat

  • 1 Pound Breakfast Sausage

Gravy Base

  • 4 Tablespoons Butter
  • 4 Tablespoons All Purpose Flour
  • 12 oz can Evaporated Milk
  • 1 Cup Water (or more for thinner gravy)

Seasonings

  • 3/4 teaspoon Salt
  • 3/4 teaspoon Black Pepper
  • A few dashes of Hot Sauce (optional)

Instructions

  1. Cook the Sausage: In a large skillet over medium heat, fry 1 pound of breakfast sausage, breaking it apart with a spatula as it cooks. Continue until the sausage is fully cooked and no longer pink.
  2. Remove Sausage: Once cooked, remove the sausage from the skillet onto a plate, leaving the flavorful drippings behind in the skillet.
  3. Melt Butter with Drippings: Add 4 tablespoons of butter to the skillet with the sausage drippings and melt over medium heat, combining the flavors.
  4. Make Roux: Stir in 4 tablespoons of all-purpose flour into the melted butter and drippings. Continue stirring and cooking until the mixture is fully absorbed and bubbly, forming a smooth roux.
  5. Add Evaporated Milk: Slowly pour the 12 oz can of evaporated milk into the roux while stirring continuously. Use a wire whisk if available to prevent lumps from forming and create a smooth gravy base.
  6. Simmer and Thicken: Bring the mixture up to a slow simmer. As the gravy thickens, add water gradually to reach your desired consistency, stirring continuously to combine.
  7. Combine Sausage and Gravy: Stir the reserved cooked breakfast sausage back into the thickened gravy, ensuring it is well mixed.
  8. Season: Add 3/4 teaspoon salt, 3/4 teaspoon black pepper, and a few dashes of hot sauce if using. Stir thoroughly to blend all the flavors.
  9. Serve: Serve the warm sausage gravy over freshly baked biscuits for a traditional and hearty Southern breakfast.

Notes

  • You can adjust the water quantity to make the gravy thicker or thinner according to your preference.
  • For spicier gravy, increase the amount of hot sauce or add a pinch of cayenne pepper.
  • This gravy pairs excellently with homemade or store-bought buttermilk biscuits.
  • Be sure to whisk continuously when adding evaporated milk to avoid lumps.
  • Leftover gravy can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://dishcooks.com/old-fashioned-sausage-gravy-recipe/