Rich, savory Creamy Sausage Gravy is a cornerstone of Southern comfort food. Made by browning savory pork sausage, dusting it with flour to create a quick roux, and whisking in milk until velvety and thick, it is the absolute best topping for warm buttermilk biscuits.
Ingredients & Prep
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The Meat: 1 lb (16 oz) bulk pork breakfast sausage (regular, mild, or spicy).
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The Roux Base: 1/3 cup all-purpose flour.
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The Dairy: 3 to 3 1/2 cups whole milk (warmed or at room temperature for smooth mixing).
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The Seasoning: 1 teaspoon freshly cracked black pepper (essential for classic country gravy), 1/2 teaspoon garlic powder, and salt to taste (if needed).
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The Vehicle: Warm, freshly baked buttermilk biscuits.
1.Brown the Sausage:Leave the rendered fat in the pan to build the roux.
In a large skillet over medium-high heat, cook the pork sausage, breaking it up with a wooden spoon until thoroughly browned and cooked through. Do not drain the rendered fat, as it provides the essential oil for your roux.
2.Add the Flour:Cook for 1 minute to remove raw flour taste.
Sprinkle the all-purpose flour evenly over the cooked sausage and rendered fat in the skillet. Stir constantly for 1 to 2 minutes until the flour is fully absorbed and lightly toasted.
3.Whisk in the Milk:Pour slowly while whisking constantly to prevent lumps.
Pour in the whole milk in a slow, steady stream while whisking vigorously to incorporate the flour mixture without forming lumps.
4.Thicken the Gravy:Simmer until thick and velvety.
Bring the mixture to a gentle bubble, then reduce the heat to medium-low. Cook, stirring frequently, for 5 to 7 minutes until the gravy thickens into a rich, velvety consistency that coats the back of a spoon.
5.Season and Serve:Season generously and serve hot.
Stir in the freshly cracked black pepper, garlic powder, and a pinch of salt if needed. Split warm buttermilk biscuits in half, ladle a generous amount of hot sausage gravy directly over the top, and serve immediately!
