Ingredients for Southern Sausage Gravy
- Breakfast Sausage
- Shortening
- 1/4 cup all-purpose flour
- 1 1/2 cups milk (whole milk recommended)
- Salt And Pepper
- Cayenne pepper (a dash, optional)
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How to Make Southern Sausage Gravy
- Cook 1 pound of breakfast sausage in a medium skillet over medium-low heat, stirring and breaking it up with a spatula until browned and cooked through.
- Remove the cooked sausage with a slotted spoon and place it on a paper towel-lined plate to drain excess grease.
- Add 1/4 cup of all-purpose flour to the skillet and whisk constantly until the flour is lightly toasted and the mixture is bubbly (about 1-2 minutes).
- Gradually whisk in 1 1/2 cups of whole milk, stirring continuously to prevent lumps.
- Continue to cook and stir until the gravy has thickened to your desired consistency and is bubbly (about 5-7 minutes).
- Stir in the crumbled sausage.
- If the gravy is too thick, add a little more milk, 1 tablespoon at a time, until you reach your desired consistency.
- Season generously with salt and pepper to taste.
- Stir in a dash of cayenne pepper, if desired, for a little kick.
- Split and butter your buttermilk biscuits.
- Serve the gravy generously over the hot biscuits. Garnish with fresh fruit, sliced tomatoes, or serve alongside other breakfast items as desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
0g
Fat
29g
Carbs
1g
