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Sausage Gravy
A classic, quick & easy recipe for Sausage Gravy, this tastes great over my
homemade biscuit
s!
Includes a how-to VIDEO below the recipe!
Course
Breakfast
Cuisine
American
Prep Time
5
minutes
Cook Time
10
minutes
Total Time
15
minutes
Servings
6
servings
Calories
340
kcal
Author
Sam Merritt
Ingredients
1
lb
pork breakfast sausage
I recommend using sage flavored (455g)
¼
cup
all-purpose (plain) flour
(31g)
2 ½
cups
whole milk
(590ml)
⅛
teaspoon
crushed red pepper
optional
salt and freshly cracked black pepper
to taste
Instructions
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!
Video
Notes
Sausage can be made the night before you plan to serve. Please see post for instructions on storing and reheating.
Nutrition
Serving:
1
serving (⅙ of total gravy)
|
Calories:
340
kcal
|
Carbohydrates:
11
g
|
Protein:
19
g
|
Fat:
24
g
|
Saturated Fat:
9
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
79
mg
|
Sodium:
621
mg
|
Potassium:
174
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
250
IU
|
Vitamin C:
1.7
mg
|
Calcium:
120
mg
|
Iron:
1.6
mg