Imagine a rich, creamy, and savory gravy made from scratch, smothering your warm, flaky biscuits on a lazy Sunday morning. Sounds like a dream, right? Well, wake up and smell the sausage because we're about to spill the secrets to making the easiest, most delicious sausage gravy from scratch in just 20 minutes! With only a few simple ingredients and some basic cooking skills, you'll be the breakfast hero of the day. So, what are you waiting for? Dive in and learn how to make this mouthwatering Easy Sausage Gravy from Scratch that will become a staple in your kitchen!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound sausage
- 1/4 cup flour
- 2 cups milk
- Salt and pepper to taste
- Biscuits for serving
Instructions
- Remove the sausage from its packaging and place it in a large, cold skillet over medium-high heat.
- Break the sausage into small crumbles using a wooden spoon or spatula as it cooks, ensuring even browning and preventing large chunks from forming.
- Continue cooking the sausage for 6-8 minutes, stirring occasionally, until it is completely browned and no pink meat remains visible.
- Reduce the heat to medium-low and sprinkle the flour evenly over the cooked sausage, stirring continuously to coat the meat and prevent flour from burning.
- Cook the flour-coated sausage for 1-2 minutes, which helps remove the raw flour taste and creates a roux base for the gravy.
- Slowly pour in the milk, stirring constantly to prevent lumps from forming and to create a smooth, creamy texture.
- Simmer the gravy for 3-5 minutes, stirring frequently, until it thickens to a desired consistency. The gravy will continue to thicken as it cools.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Remove from heat and serve immediately over warm, freshly baked biscuits.
Tips
- * To ensure even browning, break the sausage into small crumbles as it cooks, and stir occasionally to prevent large chunks from forming. * Don't rush the roux-making process! Cooking the flour-coated sausage for 1-2 minutes helps remove the raw flour taste and creates a smooth, creamy texture. * Stir constantly when pouring in the milk to prevent lumps from forming and to achieve a silky gravy. * Be patient and let the gravy simmer for 3-5 minutes to reach your desired consistency. It will continue to thicken as it cools. * Experiment with different seasonings and spices to give your sausage gravy a unique flavor profile.
Nutrition Facts
Calories: 403kcal
Carbohydrates: 12g
Protein: 25g
Fat: 29g
Saturated Fat: 11g
Cholesterol: 88mg
