Southern Sausage Gravy
This is how I make my homemade Southern Sausage Gravy. There’s nothing better than biscuits and gravy in my opinion – YUM! It’s super simple to make too.
I have to admit it. Biscuits & gravy is my favorite food of all time. Nothing, and I do mean nothing, can even come close to touching it. By far, it is the best thing I could ever possibly put into my mouth. At least, that is, when it’s done right.
And honey, as much as I love biscuits and gravy – let me assure you, that is one thing that I am 110% sure that I know how to do right.
First off, the biscuits have to be my Mama’s buttermilk biscuits. At a close second, you can go with Mama’s 3-ingredeint cream biscuits. But please please please – do not use those horrible biscuits that you have to bang against the counter to get to open. I call them ‘Whomp ’em biscuits’ because you gotta whomp ’em against the counter to get the danged tube to even open. No, just no. Crescent rolls, yes. Those can come in a tube. But biscuits? No. They can not. And I promise you, making biscuits with my Mama’s pizza cutter method is absolutely easy & totally foolproof. Try them, you’ll see..
Now, for the southern sausage gravy…
Most the time when I see folks making sausage gravy, they use just the sausage drippings… which is all well & good, but me? I add just a little bit of butter (just a couple of pats) to the drippings & let me tell you – it makes a difference in the final outcome. It’s just a little bit yummier & a little bit creamier with the added butter & it gives the flour a little extra moisture to grab on to when making your roux for the gravy.
It doesn’t take long to make sausage gravy from scratch at all. I’ve got it all down to a science these days & can have homemade biscuits & gravy on the table in 20 minutes flat. Lots & lots of practice is always a good thing 🙂
Southern Sausage Gravy
- 1 pound breakfast sausage
- 2-3 tablespoons butter
- 1/4 cup flour
- 3 cups milk whole milk or 2% works best
- salt & pepper to taste
- Brown the sausage in a large skillet on medium heat until cooked through. Using a slotted spoon, remove the sausage from the pan leaving the drippings behind. Add the butter to the pan & melt, scraping up any browned bits with a whisk. Add in the flour once the butter is melted & stirred into the drippings and give it a good whisk to combine. Let the flour/butter mixture cook for about 60 seconds, then pour in the milk. Gradually whisk in the milk, reduce heat to low, & cook until thickened – about 10 minutes. Season to taste with salt & pepper. It’s also really good with some crushed red pepper flakes on top if you like a little kick!