sausage gravy recipe

Cook the ground pork breakfast sausage in a large skillet over medium heat, breaking it into small crumbles, until fully browned with no pink remaining, about 6 to 8 minutes. Leave the rendered fat in the pan.

Reduce heat to medium-low. If the sausage did not release much fat, add the optional tablespoon of unsalted butter. Sprinkle the all-purpose flour evenly over the sausage and stir thoroughly to coat.

Cook the flour and sausage mixture for 1 to 2 minutes, stirring constantly, to remove the raw flour taste and build the roux base.

Slowly pour in the whole milk in increments of about ½ cup at a time, stirring vigorously after each addition to prevent lumps.

Increase heat to medium and continue stirring frequently for 5 to 7 minutes until the gravy thickens to a creamy, spoonable consistency that coats the back of a spoon.

Season with black pepper, salt, garlic powder, onion powder, and crushed red pepper flakes. Taste and adjust seasoning as needed.

Serve immediately, ladled generously over warm biscuits or your preferred breakfast base.