Sausage Gravy Recipe
Here’s my classic homemade sausage gravy recipe, also known as “sawmill gravy,” which requires just 4 ingredients and can be made in about 15 minutes, making it a perfect breakfast staple to enjoy alongside my 5-star foolproof biscuits!
The Best Sausage Gravy Recipe
As soon as the chilly weather sets in, I immediately whip out my sausage gravy recipe.
As the skillet comes out and the biscuits go into the oven, we indulge in homemade sausage gravy and biscuits for breakfast, while my best chili recipe and potato soup create a cozy dinner rotation perfect for this sweater weather.
Why You’ll Love This Recipe:
- This recipe is super simple to make, allowing both beginners and experts to achieve equal success, which I’ve experienced myself.
- It can be ready in under 15 minutes, so you won’t have to wait long.u won’t have to wait long.
- It’s a hearty breakfast gravy that is both satisfying and filling.
- You won’t find a sausage gravy this tasty, full of authentic flavor, on any shelf or even at your favorite breakfast spot.pot.
Ingredients You’ll Need
For my homemade sausage gravy recipe, you only need a few simple ingredients, yet the results are nothing short of spectacular.
- Seek out pork breakfast sausage, preferably in a log form, and opt for a sage variety to elevate the flavor of your gravy.
- To prevent the gravy from becoming too loose or watery, use all-purpose flour as a thickener; while some have successfully substituted it with a 1:1 gluten-free flour, I haven’t tried that myself yet.
- Whole milk is preferred for sausage gravy due to its ability to provide the proper consistency, while using lower-fat milk can lead to a thinner texture.
- To enhance the flavor of the gravy, add salt and pepper to taste, along with a pinch of crushed red pepper if desired; if it doesn’t taste amazing once finished, it likely just needs a few more shakes of salt.
The ingredients we’re using today, but for the full list of amounts and detailed instructions, please refer to the printable recipe below.”
