Description
Classic Southern-style sausage gravy made with flavorful ground sausage and a creamy milk and half-and-half base, seasoned with garlic salt, sage, and black pepper. Perfect for serving over biscuits or breakfast dishes for a rich and comforting meal.
Ingredients
Scale
Sausage Gravy Ingredients
- 1 lb. ground sausage
- 1 ½ cups whole milk
- 1 ½ cups half and half
- 1/3 cup flour
- ½ teaspoon garlic salt
- ¼ teaspoon ground sage
- ¼ teaspoon seasoned salt
- ½ teaspoon black pepper
- 2 Tablespoons cold butter (optional)
Instructions
- Cook Sausage: Cook and crumble the sausage over medium-high heat until there is just a small amount of pink left. Decrease heat to low and let it finish cooking, allowing for more drippings.
- Add Flour: Sprinkle the flour over the sausage and stir to incorporate. Increase heat to medium and cook for 2 minutes until the raw flour smell is gone.
- Add Milk and Half-and-Half: Gradually add the half and half and milk a little at a time, stirring constantly and scraping the bottom of the pan with a silicone spatula to prevent lumps.
- Season and Boil: Add garlic salt, ground sage, seasoned salt, and black pepper. Bring the sauce to a gentle boil for one minute, then reduce to a simmer.
- Simmer and Thicken: Stir gently and loosen any bits from the bottom of the pan as it simmers. Continue simmering until the gravy thickens to your desired consistency, then remove from heat.
- Add Butter: Optional: Stir in 2 tablespoons of cold butter at the end to achieve a silky, velvety finish using the monter au beurre technique.
- Taste and Adjust: Taste the gravy and add extra salt or pepper if desired before serving.
Notes
- Use Jimmy Dean regular sausage for best flavor; you'll usually find it near bacon and breakfast sausages.
- You can use all whole milk or all half and half if you prefer one over the other.
- Adding sautéed onions or garlic with the sausage enhances the flavor.
- If the gravy thickens too much, thin it out by adding a splash of milk, especially when reheating.
- This recipe makes approximately 36 ounces (about 4 ½ cups) of gravy.
- Make ahead by preparing 1-2 days in advance; store in an airtight container in the fridge and reheat on the stovetop with a splash of milk as needed.
Nutrition
- Serving Size: 1 ounce
- Calories: 80 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 25 mg
