Simple, soul-satisfying sausage gravy here to stay

Originally Published September 20, 2012 at 12:00 a.m.
Updated September 19, 2012 at 9:17 a.m.
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Southern Sausage Gravy

By Nealey Dozier

Tribune Media Services

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 — meaning you aren’t going to see it going viral anytime soon.

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. Once you internalize the ingredient measurements, making this becomes second nature.

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

Serves 8


1 pound bulk pork sausage

1/4 cup all-purpose flour

2 cups milk (2 percent or whole)

Kosher salt and black pepper to taste

Hot biscuits, for serving


Heat 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 the gravy. Season generously with salt and lots of freshly ground black pepper. Serve with hot biscuits.

Nealey Dozier is a writer for, a nationally known blog for people who love food and home cooking. Submit comments or questions to kitchn@apart

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