Sausage Gravy: The Best Homemade Recipe You’ll Ever Need

Sausage gravy best homemade – isn’t that a phrase that just warms you from the inside out? I don’t know about you, but the mere mention of it conjures up images of cozy weekend mornings, the aroma of sizzling sausage filling the kitchen, and the promise of a truly comforting breakfast. This isn’t just any gravy; it’s a culinary hug in a bowl, and I’m thrilled to share my absolute best homemade version with you.

Sausage gravy, a staple of Southern cuisine, has a rich history rooted in resourcefulness and hearty appetites. Originating as a way to stretch limited ingredients, it transformed humble components into a satisfying and flavorful meal. It’s a testament to the power of simple cooking, where love and tradition are the most important ingredients. The beauty of sausage gravy best homemade lies in its versatility and ability to be customized to your liking.

Why do people adore sausage gravy? Well, the creamy, peppery sauce combined with savory sausage crumbles is simply irresistible. The contrast of textures – the smooth gravy against the slightly crisp sausage – is a delight. Plus, it’s incredibly satisfying and filling, perfect for fueling a busy day. Whether you’re serving it over biscuits, toast, or even potatoes, this gravy is guaranteed to be a crowd-pleaser. So, let’s get cooking and create a batch of the most delicious, comforting sausage gravy you’ve ever tasted!

this Recipe

Ingredients:

• 1 pound bulk pork sausage (I prefer Jimmy Dean Regular)
• 1/4 cup all-purpose flour
• 3 cups whole milk (warmed slightly)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• Pinch of red pepper flakes (optional, for a little kick)
• 2 tablespoons butter (optional, for extra richness)
• Fresh parsley, chopped (optional, for garnish)

Preparing the Sausage:

Okay, let’s get started! The key to a great sausage gravy is browning the sausage properly. This is where all that delicious flavor comes from, so don’t rush this step!

1. Crumble the Sausage: In a large skillet (cast iron is my favorite for this!), crumble the bulk pork sausage. I like to use my hands to break it up into smaller, even pieces. This helps it cook more evenly.
2. Brown the Sausage: Place the skillet over medium-high heat. Cook the sausage, stirring frequently, until it’s browned and cooked through. This usually takes about 8-10 minutes. Make sure to break up any large clumps as it cooks. You want those crispy bits!
3. Drain Excess Grease (Optional): If your sausage rendered a lot of grease (some brands do more than others), you can drain off some of it. I usually leave about 2 tablespoons of grease in the skillet – this adds flavor and helps with the next step. If you’re using a leaner sausage, you might not need to drain any grease at all. You can also add 2 tablespoons of butter at this point for extra richness if you drained all the grease.

Making the Roux:

Now comes the part that can seem a little intimidating, but trust me, it’s easy! We’re going to make a roux, which is just a fancy way of saying we’re going to cook flour in fat to thicken our gravy.

1. Add the Flour: Reduce the heat to medium. Sprinkle the 1/4 cup of all-purpose flour evenly over the browned sausage in the skillet.
2. Cook the Flour: Stir the flour into the sausage and grease (or butter) constantly for about 2-3 minutes. This is important! You want to cook the flour so it loses its raw taste and develops a nutty aroma. The mixture will become thick and pasty. Don’t let it burn! Keep stirring.

Creating the Gravy:

This is where the magic happens! We’re going to slowly add the milk to create a smooth, creamy gravy.

1. Slowly Add the Milk: Gradually pour in the warmed milk, about 1/2 cup at a time, while whisking constantly. Whisking is key here to prevent lumps from forming. Make sure each addition of milk is fully incorporated before adding more.
2. Continue Whisking: Continue adding the milk, whisking constantly, until all 3 cups are incorporated. The gravy will start to thicken as it heats up.
3. Simmer and Thicken: Bring the gravy to a simmer over medium heat. Reduce the heat to low and continue to simmer, stirring occasionally, for about 5-7 minutes, or until the gravy has thickened to your desired consistency. It should be thick enough to coat the back of a spoon. Remember, it will thicken a bit more as it cools.

Seasoning and Finishing:

Almost there! Now we just need to season our gravy and give it that final touch.

1. Season with Salt and Pepper: Season the gravy with salt and black pepper to taste. Start with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and then adjust as needed. Remember, you can always add more, but you can’t take it away!
2. Add Red Pepper Flakes (Optional): If you like a little heat, add a pinch of red pepper flakes. This is totally optional, but I think it adds a nice little kick.
3. Adjust Consistency (If Needed): If the gravy is too thick, add a little more milk, a tablespoon at a time, until it reaches your desired consistency. If it’s too thin, continue to simmer it for a few more minutes, stirring occasionally, until it thickens up.
4. Taste and Adjust: Give the gravy a final taste and adjust the seasonings as needed. Does it need more salt? More pepper? A little more heat? Now’s the time to make it perfect!
5. Garnish (Optional): If you’re feeling fancy, garnish the gravy with some fresh chopped parsley. This adds a pop of color and a fresh flavor.

Serving Suggestions:

Now for the best part – serving! Sausage gravy is traditionally served over biscuits, but it’s also delicious over toast, mashed potatoes, or even fried chicken. Here are a few of my favorite ways to enjoy it:

• Biscuits and Gravy: This is the classic! Split open some warm, flaky biscuits and spoon generous amounts of sausage gravy over them.
• Toast and Gravy: If you don’t have biscuits, toast is a great alternative. Just toast some bread and top it with the gravy.
• Mashed Potatoes and Gravy: For a comforting and hearty meal, serve the gravy over mashed potatoes.
• Chicken Fried Steak and Gravy: Take your chicken fried steak to the next level by smothering it in this delicious sausage gravy.
• Breakfast Bowls: Create a breakfast bowl with scrambled eggs, hash browns, and sausage gravy.

Tips for Success:

• Use Whole Milk: Whole milk will give you the richest and creamiest gravy. You can use lower-fat milk, but the gravy won’t be as rich.
• Warm the Milk: Warming the milk slightly before adding it to the skillet helps prevent lumps from forming.
• Whisk Constantly: Whisking is key to preventing lumps. Make sure to whisk constantly while adding the milk and simmering the gravy.
• Don’t Overcook the Flour: Be careful not to burn the flour when making the roux. Cook it until it’s fragrant and nutty, but not brown or burnt.
• Adjust Seasonings to Taste: Seasonings are a matter of personal preference. Adjust the salt, pepper, and red pepper flakes to your liking.
• Make Ahead: Sausage gravy can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently over low heat, stirring occasionally, until heated through. You may need to add a little milk to thin it out if it has thickened too much.

Troubleshooting:

• Lumpy Gravy: If your gravy is lumpy, don’t panic! You can try whisking it vigorously to break up the lumps. If that doesn’t work, you can strain the gravy through a fine-mesh sieve to remove the lumps.
• Gravy Too Thick: If your gravy is too thick, add a little more milk, a tablespoon at a time, until it reaches your desired consistency.
• Gravy Too Thin: If your gravy is too thin, continue to simmer it for a few more minutes, stirring occasionally, until it thickens up.
• Bland Gravy: If your gravy is bland, add more salt, pepper, or other seasonings to taste. You can also add a little bit of Worcestershire sauce or hot sauce for extra flavor.

Enjoy your homemade sausage gravy! I hope you love it as much as I do. It’s the perfect comfort food for a chilly morning or any time you’re craving something warm and satisfying.

Conclusion:

And there you have it! This isn’t just any sausage gravy recipe; it’s a journey back to comforting breakfasts and lazy Sunday mornings. I truly believe this sausage gravy best homemade version will become a staple in your kitchen, a recipe you’ll reach for time and time again. Why? Because it’s ridiculously easy, incredibly flavorful, and guaranteed to impress even the pickiest eaters.

Think about it: perfectly browned sausage, a creamy, peppery gravy, all ready in under 30 minutes. Forget those bland, store-bought versions. This homemade gravy bursts with savory goodness, thanks to the quality ingredients and simple techniques we’ve covered. It’s the kind of dish that warms you from the inside out, a true testament to the power of simple, home-cooked food.

But the best part? It’s incredibly versatile! While biscuits are the classic pairing (and my personal favorite!), don’t limit yourself. Imagine this creamy sausage gravy ladled over crispy fried potatoes for a hearty breakfast hash. Or, try it spooned over creamy polenta for a comforting Italian-inspired meal. For a lighter option, consider serving it with toasted English muffins or even scrambled eggs.

And speaking of variations, feel free to get creative! Want to add a little heat? A pinch of red pepper flakes or a dash of hot sauce will do the trick. Craving a richer flavor? Try using a combination of breakfast sausage and Italian sausage. For a vegetarian twist, substitute the sausage with crumbled plant-based sausage and vegetable broth. You can even add some sauteed mushrooms for an earthy flavor. The possibilities are endless!

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s more than just a recipe; it’s an invitation to create memories around the breakfast table, to share delicious food with loved ones, and to experience the joy of homemade cooking.

Serving Suggestions:

* Classic Biscuits: The ultimate pairing!
* Fried Potatoes: A hearty and satisfying breakfast hash.
* Creamy Polenta: A comforting Italian-inspired meal.
* Toasted English Muffins: A lighter and quicker option.
* Scrambled Eggs: A protein-packed and delicious combination.

Variations:

* Spicy Sausage Gravy: Add a pinch of red pepper flakes or a dash of hot sauce.
* Rich and Savory Gravy: Use a combination of breakfast sausage and Italian sausage.
* Vegetarian Sausage Gravy: Substitute the sausage with crumbled plant-based sausage and vegetable broth.
* Mushroom Sausage Gravy: Add sauteed mushrooms for an earthy flavor.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to whip up a batch of the most delicious sausage gravy you’ve ever tasted. I promise, you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you serve it with? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy cooking! I hope you enjoy this sausage gravy best homemade recipe!