Pork Sausage Gravy

Sometimes classics are classics for a reason! Our take on Southern pork sausage gravy has been the most popular gravy at our restaurant from day one. The creamy base you'll make here can be used to make many other types of gravy as well, including mushroom herb, veggie sausage, and even fried chicken gravy. Use your imagination and invent a new gravy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan or large skillet over medium heat, cook the sausage all the way through. Continue to cook in until the. meat browns slightly. Remove the sausage with a spatula or slotted spoon and transfer it to a bowl or plate. Leave the grease in the pot.

Step 2

Still over medium heat, whisk the flour into the sausage grease until a doughy paste has formed. This mixtures fat and flour is known as a roux.

Step 3

Slowly whisk the milk into your roux. Pour only about a cup of milk at a time and whisk well before adding another cup. Lightly simmer for 3 to 5 minutes while stirring continuously. This will cook out the taste of the flour and incorporate all the flavors.

Step 4

Return the sausage to the gravy and finish by adding your salt, pepper, red pepper flakes, and thyme. Bring this mixture up to a light simmer and then remove from heat.

Step 5

Unfortunately, no one has yet invented straws that are wide enough for this gravy, so enjoy it poured over a fresh-from-the-oven biscuit.