Homemade sausage gravy is a family favorite that I make often. It's really easy to make with just a few simple ingredients. It's the perfect comfort food and is delicious served over buttermilk biscuits.
- Breakfast pork sausage - a one pound roll is all you need
- Milk - you should use either whole milk or 2%
- Coffee - put a fresh pot on and leave a little for the gravy. If you don't drink coffee you can omit this or buy plain iced coffee to use
- Bacon grease - if you haven't made bacon lately and reserved the grease then you can use butter instead
- Flour - any kind of all purpose flour will work. Self rising flour will also work, and works well when using 2% milk
- Pepper - when you think you have enough then you usually know it's time to add a little more. Adding a little fresh ground pepper will help give it a kick
I usually prepare my biscuits first, and then start preparing the gravy while they cook. It's always a good idea to have your ingredients ready to go and pour as things will move quickly once your are working on the roux.
Preheat a large fry pan on the stove to medium heat. Add the pork sausage and cook until no longer pink. Once fully cooked remove the cooked sausage to a plate.
Add the bacon grease or butter to the pan, and let it melt. Add the flour then whisk together. Allow the roux to cook for a few minutes so that the gravy does not end up with a "doughy" taste.
The amount of grease that you will use depends on the amount of gravy you are intending to make. I usually am making a large skillet of gravy so I use ⅓ to ½ cup of bacon grease. I also use ½ to not quite a cup flour. Be careful of putting to much flour in as you can add more at this stage but can't take it back once it's in.
Remember that coffee we made at the beginning? Put about a ¼ cup of it in our roux. Watch out though, it will steam really big and will have to be stirred immediately.
Pour in your milk, stirring as you do so. You can always add more milk so be conservative in your pouring as we cannot add additional flour at this step.
At this point we are going to start adding pepper. I use a combination of fresh ground and out of the can as there can never be enough pepper in sausage gravy. When you think you might have enough you are probably half way there. Adjust the thickness of you gravy as you cook by adding more milk where you think necessary.
Continue to add pepper to your taste, and when the consistency is how you like it add the crumbled breakfast sausage back in. The gravy will be thick and full of sausage, so switching to a spatula to stir is optimal.
The crumbled sausage will have some fat and this will thin your gravy slightly when you put it back in.
Keep the heat on its lowest setting, because once the heat is turned off as the gravy cools it will continue to get thicker. By keeping the heat on its lowest setting you are essentially keeping the gravy at the same thickness.
The sausage gravy can actually be stored for up to three days in an airtight container, however, when reheating you will have to add additional milk to thin the gravy back to the consistency you like.
Homemade Sausage Gravy
- 1 lb breakfast pork sausage
- ⅓ cup bacon grease can use butter instead
- ⅓-1/2 cup flour can use self rising as well
- ¼ cup coffee
- 4-6 cups milk whole or 2%, varies due to volume made
- 2 tablespoon black pepper to taste
- Make one recipe of buttermilk biscuits.
- Cook breakfast pork sausage over medium heat until no longer pink, crumble sausage while cooking. Remove to plate and set aside. Melt bacon grease in pan, add flour then cook 3-4 minutes. Add coffee, stir one minute. Add half the milk, whisk to combine then add the second half of the milk. Add pepper, and stir until desired consistency is achieved. Add milk if it becomes to thick. Add sausage back to gravy, stir well to combine. Serve immediately over biscuits.
- May refrigerate in an airtight container for up to three days. When reheating add a bit of milk to get gravy back to its regular thickness,