Making Southern Style sausage gravy doesn’t have to be a chore. Follow our recipe and video instructions to make the perfect Sausage Gravy and you too will be enjoying Sasauge Gravy and Biscuits!
Growing up in the South there are many iconic foods that I enjoy for breakfast. Comparatively, there is one that has always stood out the most to me and that is Sausage Gravy and Biscuits! I have to say, this is one of my favorite breakfast items. It is so simple but loaded with all that yummy comfort food deliciousness. Also, our previous post shared how to make a simple homemade biscuit, make sure to follow that before proceeding to this recipe.
As a child, my mom was the main cook in the house. Moreover, there were are few things that my Dad would cook that Mom always relied on him to make. Some of those dishes were fish, oyster stew, Salmon Stew, and Gravies. Gravies where his thing. Mom would always ask him to make the gravy no matter if it was for Country Style Steak or for Sausage Gravy. His gravies were good too! I remember him always saying that his gravy was better than Hardee’s! Back then, Hardee’s has some really good Sausage Gravy and Biscuits. Well, after many years of watching him make it, I learned his techniques and we are going to share it with the world so you too can learn how we make it!
The instructional video is below and the recipe is at the bottom of the page. If you would like, there is an option to print it out. I appreciate our visitors and would like to ask you to leave us a comment and to share our post! It really helps us grow when you do and we also love hearing from you too.
- 1/3 cup All Purpose Flour
- 1/3 cup Oil Use what oil you prefer. I typically use Butter or clarified butter for this recipe.
- 2 cups Milk
- 1 cup water
- 1 lb Sausage
- Salt/Pepper to taste
- You will need a deep frying pan or stockpot.
- Brown and scramble your sausage.
- After the sausage has browned, drain the sausage and set to the side in a seperate bowl.
- With your pan/pot on medium heat, add in your oil and alow it to come up to tempeture.
- Once it has came up to tempeture, add in your flour.
- Use a flat whisk, regular whisk, or a fork to stir your mixture until it is well incorporated. Let the mixture cook for a few minutes so it cooks out the oil and flour taste.
- Next, with a whisk in one hand and 1 cup of milk in the other, add your milk to the pan/pot. Be careful because it will cause a lot of steam as you deglaze the pan. Keep whisking until you have a smooth and well-incorporated gravy.
- Next, carefully add in your last cup of milk. By now your mixture should have cooled down and thickened up.
- Turn heat down to low.
- Add your sausage back to the mixture and stir to combine.
- Now you can add in your water to adjust the thickness. Do this a little at a time till you get the desired thickness you want. This will also help cut down on some of the richness of the gravy.
- Laslty, add salt and pepper to taste. To me, pepper is what makes a good Sausage Gravy so I add in a good bit of Black Pepper.