Sausage gravy is one of those dishes that is so basic, you don't even need a recipe. But it's also one of those dishes that, in the age of everything being bigger, bolder, and more unique, tends to get lost in the mix. But let's not let that happen!
The thing is, at my house we whip up homemade sausage gravy at least once a month. I find it simple, soul-satisfying, and a great way to start a Sunday. I have the measurements down to a science, and have no trouble whipping up a batch of biscuits at the same time. Those powers combined result in the ultimate breakfast of champions.
So if you're trying to think of something to make for brunch (or even dinner) next weekend, head back to the classics. Sausage gravy has been around a long time for a reason. Red velvet cupcakes and deep fried oatmeal are here today, gone tomorrow. Sausage gravy? It's not going anywhere anytime soon.
Southern Sausage Gravy
1 pound bulk pork sausage
1/4 cup all-purpose flour
2 cups milk (2% or whole)
Kosher salt and black pepper to taste
Hot biscuits, like these Classic Buttermilk Biscuits
Warm a large skillet over medium heat. Add the sausage and break into chunks with a spatula. Cook until the meat is crumbled and browned all the way through. Add the flour and cook until dissolved, about 1 minute. Stir in the milk. Cook, whisking frequently, until the gravy is very thick and bubbly (you can add more milk later if you need to thin). Season generously with salt and lots of freshly ground black pepper. Serve with hot biscuits.
This recipe was originally published July 2012.
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