Sausage Gravy Recipe

by
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
Learn about Serious Eats's Editorial Process
Joshua Bousel
updated Aug. 30, 2018
20121112-229954-sausage-gravy.jpg
Photographs: Joshua Bousel

Recipe Facts

4.5

(5)

Active: 15 mins
Total: 15 mins
Makes: 3 cups

Rate & Comment

Ingredients

  • 3/4 lb bulk pork breakfast sausage
  • 1 to 2 tablespoons butter, as needed
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon finely chopped fresh sage (optional)
  • 1/4 teaspoon crushed red pepper (optional)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Directions

  1. Place sausage in medium saucepan over medium-high heat. Cook sausage, breaking apart with wooden spoon, until browned and cooked through. Using a slotted spoon, transfer sausage to a plate, leaving drippings in pan. If less than 3 tablespoons of drippings remain, melt enough butter in pan to equal about 3 tablespoons.

  2. Whisk flour into sausage drippings and cook, stirring constantly, until mixture turns light brown, about 1 minute. Slowly whisk in milk and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 4 minutes, stirring occasionally.

  3. Stir in sausage, sage (if using), and crushed red pepper (if using). Remove from heat and season with salt and pepper to taste. Use immediately.

This Recipe Appears In

More Serious Eats Recipes