Sausage Gravy Recipe

Creamy sausage gravy in a blue cast iron skillet with a wooden spoon resting in it, next to biscuits and fresh sage on a wooden table.

Creamy, peppery Southern sausage gravy made on the stovetop with a touch of maple syrup. It's ready in about 25 minutes and made for spooning over warm biscuits.

Course Breakfast

Cuisine American

Keyword breakfast sausage gravy, sausage gravy

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 383kcal

Author Tanya Harris

Equipment

cast iron skillet

Ingredients

1 lb pork sausage
3 Tablespoons unsalted butter
¼ cup all-purpose flour
3 cups milk
1 Tablespoon maple syrup
2 teaspoons salt Or to taste.
1 teaspoon black pepper
½ teaspoon fresh chopped sage
¼ teaspoon crushed red pepper flakes
Biscuits for serving

Instructions

Heat a large, heavy-bottomed skillet over medium-high heat. Once the pan is hot, add the pork sausage and cook until completely browned, breaking it up with a wooden spoon as it cooks.
Reduce the heat to medium and add the butter. When the butter melts, stir in the flour until it combines fully with the sausage fat. Stir in the salt, black pepper, sage, and crushed red pepper flakes.
Slowly pour in the milk while stirring constantly. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 to 10 minutes, stirring occasionally, until thickened.
Stir in the maple syrup and cook for 2 more minutes, stirring occasionally. Taste and add more salt or pepper if needed.
Serve warm over biscuits.

Notes

A heavy-bottom skillet helps prevent the milk from scorching.
Leave out the maple syrup for a more savory gravy.
If the gravy gets too thick, thin it with a little hot water or hot milk.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The gravy thickens as it sits, so stir in a little hot water when reheating and adjust the seasoning.
Freezing is not recommended because the milk can separate.

Nutrition