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Old Fashioned Sausage Gravy is a southern staple usually served with a flaky Buttermilk biscuit. This creamy gravy can be whipped up in minutes and is hearty enough to be served for any meal of the day. This was the first type of gravy my mother taught me to make. When I learned I really didn’t cook, so basically if a teenager can make this anyone can. This gravy was dished up on a regular basis when I was growing up , I had two older brothers and we all loved it. My mother didn’t make homemade biscuits but we sometimes had this served over toast and even a big dollop on some hash browns. This old fashioned sausage gravy is a must when making my Southern Buttermilk Biscuits.

What can I serve with Sausage Gravy?

• First and foremost Buttermilk Biscuits. Click here to check mine out
• Hash Browns
• Mashed potatoes
• Toast

Let’s Cook some Old Fashioned Sausage Gravy !

In a large skillet fry 1 pound of breakfast sausage breaking it apart while it is cooking. Once all the meat is cooked and no longer pink remove the sausage and place on a plate leaving the drippings behind in the skillet. Melt 4 tablespoons of butter with the dripping on medium heat. Once the butter is melted add 4 tablespoons of flour , make sure it is all absorbed (making a roux).  Bring this mixture up to a slow simmer.

When the roux is all bubbling and mixed with the dripping well slowly pour the can of evaporated milk .Stir well while pouring and a wire whisk can be used to prevent lumps. Once this mixture comes up to a slow simmer it will thicken. Add water and thin the gravy out to desired consistency.  Stir in reserved cooked breakfast sausage then add salt, pepper and a few dashes of hot sauce.

Now you have an incredible sausage gravy ! Any leftovers can be stored in the fridge and it heats up in the microwave beautifully.

Enjoy!!

Suggested Tools for this dish

• Large Skillet
• Wire Whisk or a silicone whisk (safe for teflon pans)
• Spatula

Old Fashioned Sausage Gravy

Old Fashioned Sausage Gravy is a southern staple usually served with a Buttermilk biscuit. This creamy gravy can be whipped up in minutes

4.10 from 31 votes

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Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine American/Southern

Servings 6

Calories

Ingredients

  

1x2x3x

• 1 Pound Breakfast Sausage
• 4 Tablespoon Butter
• 4 Tablespoons All Purpose Flour
• 12 oz can Evaporated Milk
• 1 Cup Water or more if you want it thinner
• 3/4 teaspoon salt
• 3/4 teaspoon black pepper
• A few dashes of Hot sauce optional

Instructions

 

• In a large skillet fry 1 pound of breakfast sausage breaking it apart while it is cooking
• Once all the meat is cooked and no longer pink remove the sausage and place on a plate leaving the drippings behind in the skillet
• Melt 4 tablespoons of butter with the dripping on medium heat
• Once the butter is melted add 4 tablespoons of flour , make sure it is all absorbed (making a roux)
• When the roux is all bubbling and mixed with the dripping well slowly pour the can of evaporated milk .Stir well while pouring and a wire whisk can be used to prevent lumps
• Once this mixture comes up to a slow simmer it will thicken. Add water and thin the gravy out to desired consistency.
• Stir in reserved cooked breakfast sausage
• Add salt , pepper, and a few dashes of hot sauce
• Best served with Biscuits

Notes

This is a fabulous Gravy with my Southern Buttermilk Biscuits

Store leftovers in the fridge in a covered container and this gravy heats up beautifully

Keyword breakfast sausage gravy, creamy sausage gravy, sausage gravy, vintage recipes

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