How To Make Sausage Gravy

Sausage gravy has become an American breakfast staple. And with good reason! By frying up some breakfast sausage and using the leftover grease to make the sauce, you get all the vibrant flavors of the sausage in the form of a thick, luscious and absolutely irresistible gravy. You can add more bits of crumpled sausage to the mix, pour it over some eggs, sliced tomatoes and bacon or just over some flaky homemade biscuits. In the tradition of Southern hospitality, however you like your sausage gravy served is your own business. But take a word of advice from us and give this online cooking class a try. The recipe will be sure to knock your socks off…and probably pop a shirt button or two.

Learn to cook a savory sausage gravy in this extensive video tutorial with our culinary chef and embrace some Southern history with every bite.

Sausage Gravy

8 oz sausage
¼ cup flour
1 quart milk
Salt and pepper to taste

1. In a heavy saucepan, cook sausage until crumbled and no longer pink.
2. Drain the sausage, reserving the fat. Return about ¼ cup fat to the pan and add the flour (all at once). Cook over medium low heat until it resembles a blondish brown color, about 1-2 minutes.
3. Add the milk and stir until it thickens. Strain the gravy through a chinois to remove any lumps. Return to the heat and add the sausage back in.
4. Season to taste.

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