Homemade Sausage Gravy
Made with simple ingredients in less than 20 minutes, this Homemade Sausage Gravy is rich, creamy, perfectly seasoned, and guaranteed to satisfy.
Servings: 6
Equipment
Ingredients
- 1 pound ground bulk pork sausage mild or hot
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk + more as needed
- 1 teaspoon black pepper
- ¼ teaspoon grated nutmeg
- ½ teaspoon Worcestershire sauce optional
- salt to taste
Instructions
- Heat a large nonstick or cast-iron skillet over medium-high heat. Once heated, add 1 pound ground bulk pork sausage, ½ teaspoon onion powder, and ½ teaspoon garlic powder to the skillet. Cook the sausage, breaking it into small pieces, until it is browned and no longer pink.
- Once the sausage has cooked fully and the fat has rendered, add in 1 tablespoon unsalted butter and let melt. Once the butter has melted, sprinkle ¼ cup all-purpose flour evenly over sausage and stir to evenly distribute flour throughout the rendered fat. Cook for 1-2 minutes to remove the raw taste of flour.
- Slowly whisk in 2 cups milk, ¼ cup at a time, whisking or stirring constantly. Once gentle bubbles begin to form along the edges of the pan, reduce the heat to medium-low.
- Add in 1 teaspoon black pepper and ¼ teaspoon grated nutmeg, and simmer until thickened, about 5-10 minutes. Continue to add in up to 1 cup more of milk if needed to thin as desired. NOTE: Simmer longer for thicker sausage gravy, simmer for less time for thinner sausage gravy.
- Once sausage gravy is thickened, turn off the heat and stir in ½ teaspoon Worcestershire sauce. Taste and add salt if needed.
- Serve the sausage gravy over warm biscuits or as desired.
Video
Notes
Milk: Whole milk is recommended for the richest results. However, any fat percentage will work.
Sausage: Use mild or hot bulk premium sausage (often sold in tubes). Do not use maple flavored breakfast sausage or Italian sausage.
Turkey/Chicken Sausage: You will need to add 2 additional tablespoons of butter (3 tablespoons total) to help form the roux.
Gluten-Free Sausage Gravy: Use a 1:1 gluten-free all-purpose flour blend and gluten-free Worcestershire sauce.
Leftovers: Store cooled, leftover sausage gravy in an airtight container for 3-4 days. To reheat, place in a dry skillet over low heat, adding milk to thin if needed. Taste and adjust seasonings before serving.
Nutrition
Calories: 197kcal | Carbohydrates: 11g | Protein: 18g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 513mg | Potassium: 365mg | Fiber: 1g | Sugar: 5g | Vitamin A: 323IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 1mg
