Growing up, our father made the BEST sausage gravy! We were so excited when we were finally old enough to make it by ourselves. He taught us all his little tricks, like how buying cheaper sausage gives more sausage grease, or how toasting the flour in the pan gives even more flavor to the dish. We’ve been making it ever since and it has yet to disappoint!
Ingredients
- 1 lb ground pork sausage
- 1/4 c. Flour
- 4 cups of milk
- Salt + black pepper to taste
Directions
1. Brown the Sausage
- Heat a skillet over medium-high heat.
- Crumble 1 lb of sausage into the pan.
- Stir frequently to ensure even browning.
Why a budget sausage? Cheaper brands typically have more fat (aka grease), which is exactly what you want for building rich, flavorful gravy.
2. Check Your Grease
Once browned, assess the pan:
- Did your sausage release enough grease? You’re looking for about 2-3 tablespoons in the pan.
- If not, don’t worry. Just add in 1–2 tablespoons of bacon grease or butter to make up the difference.
3. Make a Roux Right in the Pan
- Sprinkle in enough flour to soak up the grease — usually about 4 tablespoons.
- Keep stirring. The mix should look paste-like.
- Let it cook for 2–3 minutes to lightly brown the flour before adding milk. This deepens the flavor.
4. Pour In the Milk
- While whisking, pour in about 4 cups of milk.
- Don’t dump it all in at once! Add gradually and whisk constantly to keep the gravy smooth and lump-free.
5. Simmer + Season
- Turn heat to medium low and bring it to a gentle boil.
- Stir frequently so it doesn’t stick to the bottom.
- Once thickened, season with salt and pepper to taste.
If the gravy thickens up too much, add an extra splash of milk to thin it to your desired consistency
Enjoy!
Katie + Beth | Twins at the Table
