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Remember in the biscuit post I talked about my love for sausage gravy? No? Go read that recipe and then come back to this one. I’ll wait.

Done? Good. Hopefully, you went ahead and made the biscuits while you were over there and are now dying for something delicious to smother them with. Well, you are in luck!

Sausage gravy in a non-stick skillet with a wooden spoon propped against it.
Behold. Delicious.

Not one for the faint of heart ( or high of cholesterol), this sausage gravy has everything. Spicy and creamy and umami, it hits all the notes. Pair it with those biscuits (or pasta as my husband suggested this morning; if you do that let me know how it went!)

A plate of biscuits smothered with sausage gravy.

I don’t believe you would have to make this with pork sausage. You could probably use turkey or even chicken. My concern is always the fat content. Both of those meats have significantly less fat than pork does. If you do decide against the hog, I would recommend using some oil to brown the sausage. I don’t use oil initially with the pork sausage because it creates its own oil, adding the butter later helps the flour along in cooking. I would use dairy milk for this recipe. A lot of recipes can handle a substitute, but again, I don’t know that the fat content would be high enough with say, oat milk versus whole milk. If I am wrong please let me know! I would love to hear your opinion.

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Sausage Gravy

Ingredients

  • 1/2 lb breakfast sausage, ground pork is ideal, do not use the links unless prepared to open them up.
  • 1 tsp red chili flakes or to taste
  • 2 tbsp unsalted butter
  • 1/4 cup ap flour
  • 1 cup milk
  • 2 tsp garlic powder
  • pepper and salt to taste

Instructions

  • In a non-stick skillet (or cast iron) over medium high heat, brown the sausage.
  • When the sausage is brown and cooked through, add in the chile flakes. Cook for about 30 seconds or until they start to get fragrant.
  • Melt the butter in the pan, stirring to coat the meat.
  • Reduce heat to medium
  • Sprinkle the flour over the meat. Cook, stirring until the meat is coated and the flour doesn't smell raw anymore.
  • Add in milk and garlic powder. Allow the milk to thicken (if too thick for your liking add more milk.)
  • Finish with salt and pepper to taste. I like grinding my own pepper so I can get those big chunks. Serve with biscuits (or pasta if you're brave!)