Description
Y'all know this already, but Southern sausage gravy is a staple of a traditional Southern breakfast, delivering hearty, stick-to-your-bones comfort in every bite. Made on the stovetop in just 30 minutes, this rich gravy starts with residual sausage grease and butter, whicked together with flour to create a thick roux. Heavy cream and whole milk, salt, and cracked black pepper are then added. Spoon it hot over freshly baked buttermilk biscuits for an indulgent start to the day.
Ingredients
Scale
- 1 Pound Sausage
- 1 Tablespoon Butter
- 1 Tablespoon Flour
- 1 1/2 Cup Heavy Cream
- 1 Cups Whole Milk
- 1/2 Teaspoon Freshly Cracked Black Pepper
- ¼ Teaspoon Salt
- 1 recipe for Buttermilk Biscuits
Instructions
- In a large skillet over medium heat, cook the sausage completely, or until it is no longer pink and starting to get some crispy edges to it. Remove and place on a paper towel to drain. Keep the grease in the pan and return to the stove.
- Reduce the heat to low and add the butter and flour to the skillet. Whisk together and let cook for 1-2 minutes.
- Slowly whisk in the heavy cream, about a 1/2 cup at a time, whisking between each addition, ensuring no lumps. Add in the milk and whisk again. Continue whisking for about 5 minutes as the gravy thickens.
- Stir in the salt and pepper - then add the sausage back in. Give it a good stir. Cook for another 5 minutes so that all the flavors come together.
- Spoon warm over freshly baked biscuits, and enjoy!
Notes
- If you're gravy ever gets too thick, just add a splash more milk and stir until desired consistency.
- Pro tip - get your sausage starting to brown, make the biscuit dough, then finish the gravy as the biscuit is baking. It all should finish up around the same time.
- Prep Time: 0 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 598
- Sugar: 4.4 g
- Sodium: 1009.7 mg
- Fat: 54.6 g
- Carbohydrates: 6.7 g
- Fiber: 0.1 g
- Protein: 19.7 g
- Cholesterol: 145.6 mg
