I pretty much always order biscuits and gravy for breakfast where it is available. A few years ago, I started making my own at home and I went through a phase where I would eat it once a week, even for dinner sometimes! I’ve since cut back, but still make it as a Sunday breakfast once in a while.
The sausage gravy is easier than you might think, and you can make it all in one pan!
Simple Sausage Gravy Recipe:
16 oz. pork breakfast sausage – cooked
2 Tbsp. butter
2 Tbsp. Flour
2 cups milk
Salt
Black Pepper
Red pepper flakes – optional
Start by browning your sausage up in a large skillet over medium-high heat. You can keep the skillet the same temperature for this entire recipe.
I never seem to have enough grease left over to make my gravy (you’d want about 2 Tbsp. or a little over), so I add butter.
Once the butter has melted, add your flour and stir it around. It will start to coat your meat and that’s fine. Once all the starch white color is gone and the flour has started to brown you’re ready to add your milk!
I add mine about 1/2 cup at a time, stirring to combine everything well between adding it.
Once you’ve added all your milk, let it simmer and thicken, stirring pretty frequently to avoid clumping.
Once you have a smooth, thick gravy, you’re ready to eat it! If it gets too thick, you can just add more milk.
I serve mine with biscuits, but I also use a similar recipe for my country fried steak gravy.