Step 3: Add the Milk
- Gradually pour in the milk while stirring constantly to prevent lumps.
- Bring the mixture to a gentle simmer over medium heat.
- As it heats, the gravy will thicken. If it becomes too thick, add a little more milk to reach your desired consistency.
Step 4: Season to Taste
- Add salt, black pepper, garlic powder, and red pepper flakes if using.
- Stir well and taste. Adjust seasonings if necessary. Sausage can be salty, so always taste before adding too much extra salt.
Step 5: Serve
- Once thickened and creamy, remove the skillet from heat.
- Spoon the sausage gravy over freshly baked biscuits, toast, or even mashed potatoes.
- Garnish with extra black pepper or chopped fresh herbs for a touch of color.
Tips for the Perfect Sausage Gravy
- Use whole milk for a richer texture. Heavy cream can be added for an extra decadent version.
- Don’t rush the roux; cooking the flour fully prevents a raw, pasty taste.
- Adjust thickness by adding more milk for a pourable gravy or letting it simmer longer for a thicker, spoonable consistency.
- Leftovers can be stored in the fridge for 2–3 days. Reheat gently over low heat, adding a splash of milk if needed.
Variations to Try
- Spicy Sausage Gravy: Use spicy breakfast sausage and add a dash of cayenne pepper.
- Herb-Infused Gravy: Stir in fresh thyme or sage while simmering.
- Cheesy Gravy: Melt in 1/2 cup shredded cheddar cheese for a creamy, cheesy twist.
Sausage gravy is more than just a breakfast dish; it’s a warm, comforting classic that pairs perfectly with biscuits, fried eggs, or even roasted vegetables. With this step-by-step method, you can make it easily at home, impressing family and friends with a rich, creamy, and flavorful gravy every time.
If you want, I can also make a shortcut version using pantry ingredients that’s ready in 15 minutes without losing any flavor. Do you want me to do that?
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