It’s as Easy as Gravy! | Mom Thyme
With Atlanta Eats celebrating all things breakfast this week, I thought what better time than now to share with you one of my very favorite breakfast recipes, Easy Sausage Gravy. While it tastes like an old family recipe that’s been passed down through generations of Southerners, it’s not, it’s a recipe I developed years ago and my family has loved it ever since! My favorite way to serve this Easy Sausage Gravy is over biscuits, but it’s also fantastic over grits, toast, or even last night’s leftover mashed potatoes.
Now, I’m aware that gravy has a reputation for being difficult to make, but, if you can measure flour, brown sausage in a skillet, boil milk, and whisk – trust me, you’ve got this covered! This super easy and super delicious sausage gravy is the perfect dish to whip up for family and friends on a leisurely Saturday morning (it goes great with College Gameday and a Bloody Mary or Mimosa!), or, whenever you have company in town that you just want to impress! Simply serve Easy Sausage Gravy alongside fresh baked biscuits, scrambled eggs, and fruit salad for a decadent meal your guests won’t soon forget.
It’s important to note that while my family prefers Easy Sausage Gravy with traditional pork sausage, you can also use ground turkey breakfast sausage to reduce the fat and calories of this dish (as well as 2% reduced fat milk). Oh so easy and oh so delicious, this is one great breakfast recipe that you’ve definitely got to try! Enjoy!
Easy Sausage Gravy
Makes 4 to 6 servings
1 pound bulk pork breakfast sausage (hot or mild)
¼ cup all-purpose flour
2 cups milk (whole or 2%)
Salt and black pepper to taste
Heat a large skillet over medium high heat. Add the sausage, breaking it up into little pieces with a spatula, and cook, stirring often, until well browned and cooked through, about 6-8 minutes.
Add the flour and cook until dissolved, about 1 minute. Stir in the milk and cook, whisking frequently, until the gravy is very thick and bubbly. Season with salt and lots of freshly ground black pepper. Serve over freshly baked biscuits.
