This Country Style Sausage Gravy may just be the pinnacle of comfort food. Admittedly, this dish is not the most glamorous to look at. I promise you, what it lacks in looks, it more than makes up for it with how it tastes! It's savory, creamy, and has just the right amount of heat from a hefty amount of fresh cracked black pepper and cayenne. This comes together in under 20 minutes too, so it's perfect for breakfast!
This gravy is ideal to use for Country Fried Steak, or pair it with my recipe for Buttermilk Biscuits for an ultra-comforting breakfast of Southern Biscuits and Gravy. Biscuits and Gravy is one of my absolute favorite dishes. You can't let how simple that dish is fool you, because it's delicious.
Country Style Sausage Gravy Ingredients
The ingredients for this dish are super simple, and it goes from start to finish in about 15 minutes. If you're making this for biscuits and gravy, you can make it while the biscuits are in the oven!
- Breakfast Sausage
- All-Purpose Flour
- Fresh Cracked Black Pepper (Using fresh pepper is key!)
- Ground Sage
- Cayenne Pepper
- Whole Milk
- Kosher Salt
Instructions
Begin by cooking the sausage in a large skillet until browned, then sprinkle with flour, sage, and cayenne pepper and cook for a minute or two. Slowly whisk in the milk to deglaze the pan, and simmer for 3 to 5 minutes until the mixture begins to thicken. Taste and adjust for salt and pepper.
Note: The gravy will thicken significantly as it begins to cool. Add a splash of milk and stir to loosen it back up. Just be sure to taste and adjust for salt again. This is especially helpful when re-heating leftovers!
Did you make this recipe for Country Style Sausage Gravy?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Country Style Sausage Gravy
Equipment
- Large Skillet
- Whisk
Ingredients
- ¾ Lb. Breakfast Sausage One 12 oz. Package
- ¼ Cup All Purpose Flour
- 1 Teaspoon Fresh Cracked Black Pepper Fresh Black Pepper is Key
- 1 Pinch Rubbed Sage
- 1 Small Pinch Cayenne Pepper
- 2½ Cups Whole Milk
- Kosher Salt To Taste
Instructions
- Heat a large heavy bottom skillet over medium high heat. Add sausage and break into bite sized pieces. Cook for 7 to 10-minutes until browned and cooked through.
- Add the flour, fresh cracked black pepper, rubbed sage, and cayenne, stirring to incorporate. Cook for 1 to 2 minutes until the raw flour smell dissipates.
- Slowly add the milk while whisking constantly to deglaze the pan. Bring to a simmer, then reduce heat to medium-low and simmer for 3 to 5-minutes until the gravy begins to thicken slightly.
- Taste and adjust seasoning for salt and pepper.
Stacy says
Like your mamaw made! Perfection!