Biscuits and gravy. Chicken fried steak. Breakfast bowl with eggs and hash browns. SOAS (iykyk). There's a surprising number of uses for sausage gravy. Luckily it comes together in just a few minutes, so it can even be worked into your regular breakfast rotation.
The best thing of all is that most gravies follow the same basic technique, so you can omit the sausage and turn this recipe into any other kind of gravy with just a few changes.
Notes
- Change It Up: If you want to make this into a simple gravy for your meat entree, just swap out the milk for broth and omit the sausage. You can also add things like diced and cooked onions or garlic, different spices, hot sauces, and much more. One of our family favorites is a shallot chicken gravy.
- Go Slow: Be sure you're adding your milk in small increments, especially in the beginning. This will ensure the gravy gets really thick and that it doesn't cool off in the pan too much while it's cooking.
- Thick or Thin: You can play around with the ratios of fat to flour in order to make your gravy the consistency you like. For thinner gravy, try using ¼ cup flour instead. For thicker gravy (although this is very thick already), you can try ½ cup flour. You can also add more or less liquid if that's easier as well -- just make sure you have enough to get it out of the clumpy stage.
Storage
Leftovers can be covered and stored in the fridge for 4-5 days.
Related
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Grace Says:
If you have a few tablespoons of grease left in the pan from browning the sausage, feel free to just add your flour to that. You don't necessarily have to add an additional fat.
📖 Recipe
Simple Sausage Gravy
Quick and easy sausage gravy for biscuits and gravy, chicken fried steak, and more.
Ingredients
- ½ lb ground sausage
- 3 Tbl butter or lard
- ⅓ cup flour
- 2 cups milk
- salt and pepper to taste
Instructions
- Brown the sausage in a pan over medium heat, then transfer to a separate bowl until the end. You do not need to drain the grease unless there is an excessive amount.½ lb ground sausage
- In the same pan, melt the butter or lard. Then add the flour and whisk it all together to form a thick paste.3 Tbl butter or lard, ⅓ cup flour
- In small increments, add the milk to the fat and flour mixture, whisking in between each addition. As you continue to repeat this process, the gravy will increase in volume and become smoother.2 cups milk
- Once all the milk is incorporated, add salt and pepper to taste. It does not need to be particularly salty because sausage tends to add a lot of salt as well.salt and pepper to taste
- Lastly, return the sausage to the pan and mix it in to complete the gravy.
Did you make this recipe? Let me know!