This chilly Fall morning I’m sharing a savory Sausage Gravy recipe (also often known as “sawmill gravy”)! You need just four ingredients and 15 minutes to have this classic breakfast staple on your table. Just make sure to have some of my homemade biscuits handy; nothing beats a hot plate of biscuits and gravy! Bookmark this one for the holidays!
Fall weather is sweater weather. It’s baking weather. It’s hearty breakfast weather. And it’s here, now.
I’m not sure what it is about a chilly, blustery morning that makes me want to put away my granola bar and fruit smoothie and reach for a maple syrup drenched tower of buttermilk pancakes or, in this instance, a plate full of biscuits drowned in sausage gravy, but here we are and I’m hungry.
I know sausage gravy isn’t technically a seasonal food and you can just as well eat it in the summertime, but when the cold weather rolls in I want my breakfast to be hot and hearty.
Oh, and I also want it to be easy to make, require simple ingredients and basically no technique and I want it on my table in less than 10 minutes. Today’s sausage gravy recipe ticks all of those boxes.
How Do You Make Sausage Gravy from Scratch
Sausage gravy is so simple to make, just three steps:
- Brown the pork, crumbling while cooking
- Sprinkle flour evenly over browned meat and cook until the flour has been absorbed
- Add milk and stir well, cook until gravy is thickened to desired consistency.
Can I Make Sausage Gravy the Night Before?
Sausage gravy can be made the night before. After making it, store in an airtight container in the refrigerator. When you’re ready to serve the next morning, either:
- Reheat in the microwave or
- Reheat it in a skillet over medium/low heat, just add a splash of milk to the skillet and stir well until heated through.
How do You Thicken Sausage Gravy?
The flour that this recipe calls for will help to thicken your gravy. When you first add your milk, you’ll notice that it seems quite runny at first but as you continue to cook off the liquid and stir your ingredients, your gravy will thicken.
You can make your sausage gravy even thicker by continuing to cook on medium/high heat, stirring frequently, until the desired consistency is reached, as the liquid cooks out it will become thicker and thicker.
Maybe it’s not the prettiest food, and maybe it’s not full of sugar which I know is kind of our specialty here (don’t worry, plenty more sweets coming for you next week), but a number of you have asked me for a sausage recipe that can be served with my popular homemade biscuits, and today I am more than happy to oblige.
Thanks for sticking with me through the sweet & savory alike 💜
- 1 lb pork breakfast sausage I recommend using sage flavored (455g)
- 1/4 cup all-purpose (plain) flour (31g)
- 2 1/2 cups whole milk (590ml)
- 1/8 teaspoon crushed red pepper optional
- salt and freshly cracked black pepper to taste
- Place sausage in a skillet over medium/high heat.
- Use a spatula to break up and crumble sausage as it cooks, cooking until completely browned and no pink remains. Do not drain your skillet.
- Sprinkle flour evenly over the sausage crumbles. Stir frequently until flour is absorbed (about 1 minute).
- Slowly pour the milk into your skillet, stirring as you pour. Add crushed red pepper, if using.
- Continue to cook, stirring frequently until mixture is thickened and desired consistency is reached.
- Add salt and pepper to taste and serve warm over homemade biscuits!
Treat yourself to a FREE E-BOOK!