There are those recipes that are hallmarks of The South’s comfort food. From fried chicken to grits, there are some certain Southern staples. And if you ask us, sausage gravy belongs in that tasty pantheon.
If you haven’t had homemade sausage gravy since your grandmother made it, you might be surprised to know that it’s not as difficult to make as you might think. All it takes is three ingredients plus salt and pepper along with some whisking to whip up this downhome favorite. The trick to a great country gravy is to really brown the sausage in a skillet until it has a deep brown caramelization on the outside. Not only will the sausage taste better, the drippings will have also have a deeper, tastier flavor to impart in the roux.
Since this recipe uses such few ingredients, it’s important to find the best quality ones you can. We promise you’ll taste the difference if you use a high-quality whole milk from the grocery store or the farmers market.
What’s the best way to serve it? There’s the classic settings like biscuits, chicken fried steak, or grits, but we also like to serve it with shrimp, rice, and a drizzle of Tabasco hot sauce.
8 ounces pork sausage
1/4 cup all-purpose flour
2 1/3 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
How to Make It
Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, and drain on paper towels, reserving 1 tablespoon drippings in skillet.
Whisk flour into hot drippings until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 5 to 7 minutes or until thickened. Stir in sausage, salt, and pepper.