Sausage Gravy from Scratch
This is a breakfast staple that relies on the foundation of the sausage itself. The best gravy happens when the pan is deglazed by the milk, pulling up all those brown bits of flavor left behind by the meat.
Don't skimp on the sear.
If the sausage isn't browned, the gravy will be gray and one-dimensional. Keep the rendered fat in the pan—that is your roux base.
- 12-inch cast iron skillet
- heavy-duty whisk
- wooden spoon
What goes in.
- 1 lbground pork breakfast sausage
- 1/3 cupall-purpose flour
- 3 cupswhole milk, cold
- 1 tspcracked black pepper
- 1/4 tspkosher salt
Toast the Flour
After adding flour to the sausage fat, cook it for at least two minutes over medium heat. You are looking for a pale blonde color and a nutty scent, which removes the raw flour taste before the liquid hits.
The method.
Brown the meat
Place the sausage in the cold skillet and turn the heat to medium-high. Break it into small crumbles with a wooden spoon and cook until dark brown bits form on the bottom of the pan.
Create the roux
Reduce heat to medium. Sprinkle the flour over the sausage and fat. Stir constantly for 2-3 minutes until the flour is fully incorporated and golden.
Incorporate the milk
Pour in one cup of milk while whisking vigorously to break up any clumps. Gradually add the remaining milk. The gravy will seem thin at first.
Simmer to thicken
Lower the heat and let the gravy bubble gently. Stir occasionally until it thickens enough to coat the back of a spoon. Finish with black pepper and salt.
Other turns to take.
Spicy Heat
Add a teaspoon of red pepper flakes during the browning stage.
Herbed Finish
Fold in a tablespoon of chopped fresh sage or thyme right before serving.
When it doesn't go to plan.
Use cold milk; it prevents the flour from clumping instantly when it hits the hot fat.
If the gravy becomes too thick, splash in a little more milk until it reaches your desired consistency.
Always taste the gravy before adding salt, as the sausage may already be heavily seasoned.
The ones that keep coming up.
Why did my gravy separate?
Usually, this happens if the heat is too high or the gravy was boiled too aggressively. Keep it at a gentle simmer.
Can I use turkey sausage?
Yes, but you will need to add a tablespoon of butter or oil, as turkey sausage often lacks the fat necessary to make the roux.
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