Servings 4 servings
Ingredients
- 15 oz. pork breakfast sausage, casings removed
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- Homemade or store-bought biscuits, for serving
Instructions
- Add the sausage to a large skillet set over medium heat. Once the pan is hot, add the sausage and cook, breaking it apart with a spatula, until it is cooked through, 5 to 7 minutes.
- Sprinkle the flour atop the sausage and stir to combine. Cook, stirring, for 2 minutes.
- While stirring, slowly stream in the milk. Bring the gravy to a boil then reduce it to a simmer and cook, stirring occasionally, until it thickens enough to coat the back of a spoon.
- Taste and season the gravy with salt and black pepper.
- Spoon the sausage gravy over halved biscuits and serve.
Notes
- My favorite way to serve sausage gravy is spooned over homemade buttermilk biscuits. It's also delicious over mashed potatoes, hash browns, grits, toast, French fries, fried chicken and cornbread.
- Store leftover sausage gravy in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over low heat, adding a splash of milk to restore its creamy consistency.
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