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Sausage Gravy

Prep Time 10 minutes
Cook Time 20 minutes


  • 1 lb Breakfast sausage
  • 3 Tbsp butter
  • 1/4 C flour
  • 3 C Milk
  • Salt and pepper to taste


  • Remove sausage from casing, break up to small pieces
  • Add sausage to a cold pan. slowly bring up heat to allow fat from sausage to render. Cook sausage though completely and remove from pan, leaving any excess fat in pan.
  • Add butter to pan to make 4 total tablespoons of fat. Melt butter. Add flour and whisk to combine.
  • Cook roux until raw flour taste is cooked out and begins to smell nutty.
  • Add about 1/2 cup of milk and whisk until totally combined.
  • Repeat with about 1 cup milk. Whisk until fully incorporated.
  • Add the remaining milk. Keep at a simmer while whisking constantly until desired thickness is achieved. Keep in mind that the gravy will thicken as it cools.
  • Season with salt and pepper to taste. Add sausage back to gravy. Mix to combine and let cool slightly before serving.