White Country Sausage Gravy
Classic Southern white gravy made with crumbled pork sausage, a quick flour roux, and whole milk, ready in one skillet.
Ingredients
Main Ingredients
- 1 pound ground pork breakfast sausage Mild or hot.
- 1 to 2 tablespoons butter Only if the sausage is lean.
- ¼ cup all-purpose flour
- 2 ½ cups whole milk Plus more to thin if needed.
- ½ to 1 teaspoon black pepper Freshly ground.
- ¼ teaspoon salt Adjust to taste; sausage varies in saltiness.
- hot buttermilk biscuits For serving.
Instructions
Cooking
- Cook the sausage in a large skillet over medium heat for 8 to 10 minutes, breaking it into crumbles, until browned and no pink remains (160°F).
- Leave the drippings in the pan (about 3 to 4 tablespoons of fat; add butter if the sausage is lean). Sprinkle in the flour and stir constantly for 1 to 2 minutes.
- Slowly pour in the milk, about 1/2 cup at a time, whisking constantly to keep the gravy smooth.
- Bring to a gentle bubble and cook, stirring often, 5 to 7 minutes, until thick enough to coat a spoon.
- Stir in the pepper and salt, thin with a splash of milk if needed, and spoon over split hot biscuits.
Notes
Use whole milk for the best thickness. Refrigerate leftovers within 2 hours and use within 3 days; reheat gently with a splash of milk. Nutrition is an estimate for gravy only, without biscuits.