Sausage Gravy
This is a breakfast staple that relies on the quality of your sausage. Use a fresh, coarse-ground pork sausage containing sage and black pepper for the best result.
Don't discard the fat
The flavor and body of the gravy rely entirely on the fat rendered from the sausage. If your sausage is particularly lean and renders less than two tablespoons of fat, supplement with a small knob of butter.
- 12-inch cast iron skillet
- Whisk
- Wooden spatula
What goes in.
- 1 lbfresh breakfast sausage, removed from casings
- 1/3 cupall-purpose flour
- 3 cupswhole milk, room temperature
- to tastefreshly cracked black pepper
- to tastekosher salt
Cooking the flour
Once the sausage is browned, sprinkle the flour directly over the meat and fat. Stir for two minutes until the raw, dusty smell of the flour disappears and the mixture turns into a paste that coats the meat.
The method.
Brown the sausage
Place the sausage in the cold skillet and turn the heat to medium-high. Break it into small crumbles with the spatula as it browns. Cook until the meat is deeply browned and you have a significant pool of rendered fat in the pan.
Make the roux
Lower the heat to medium. Sprinkle the flour over the sausage. Stir constantly for two minutes, ensuring no pockets of dry flour remain.
Incorporate the milk
Pour in about one cup of milk while whisking vigorously to incorporate the flour paste. Once smooth, add the remaining milk in two additions, whisking until the mixture is uniform.
Simmer to thicken
Let the gravy bubble gently. Stir frequently with a wooden spatula, scraping the bottom and corners of the skillet. The gravy is done when it is thick enough to coat the back of a spoon and hold a line when swiped.
Season and serve
Remove from heat. Add a generous amount of black pepper. Taste for salt, keeping in mind the sausage is already seasoned. Serve immediately.
Other turns to take.
Spicy Version
Add one tablespoon of red pepper flakes or finely minced fresh jalapeño when you begin browning the sausage.
Herb-Forward
Stir in a teaspoon of fresh thyme leaves right before adding the milk.
When it doesn't go to plan.
If the gravy becomes too thick while sitting, whisk in an extra splash of warm milk to loosen it.
Use a cast iron skillet to maintain even heat distribution, which prevents the milk from scorching on the bottom.
Always use whole milk; lower fat options will result in a thin, watery texture.
The ones that keep coming up.
Can I make this ahead of time?
It is best served immediately. If you must prepare it early, reheat it over low heat, adding small amounts of milk to restore the consistency.
Why is my gravy grainy?
Grainy gravy usually happens if the flour wasn't cooked long enough in the fat or if the milk was added too quickly. Keep whisking; it often smooths out as the starches hydrate.
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