One-Pot Sausage Gravy
My Mom has always made the best sausage gravy and biscuits. Growing up that was one of my favorites that she made. I remember going out to breakfast and ordering sausage gravy but every time I would think – “Why did I order this? It’s nothing like Mom’s!!” . . . haha. You can’t beat homemade when it comes to this ultimate breakfast meal. Or, dinner meal, since around here, we love breakfast for dinner!
Recently, I shadowed Mom as she made her famous sausage gravy so that I would be able to recreate it. I’m getting married in the fall and I wanna know all of Mom’s cooking secrets and shortcuts and recipes 😉
The thing I love about this sausage gravy is it’s all in ONE PAN. One pan meals are riiiiight up my alley!
(I’ll give you a quick overview of what to do here but the full instructions are at the end so scroll down for the recipe!)
- You start by browning the sausage (with the pepper) in the pot (I used our Dutch oven because it’s perfect for one-pot meals).
- Then you add your flour. You’ll use anywhere between 1/2 cup and 1 cup depending on how greasy your meat is. You’re going to want to get as close to equal amounts of fat and flour as possible. So start off by adding a little, and then continuing adding flour until it looks like the grease has all been absorbed.
- And then you slowly whisk in your milk.
- Stir everything and let it thicken for about 10-12 minutes. Add salt if needed.
- Serve over warm biscuits!
One-Pot Sausage Gravy
A delicious one-pot sausage gravy that you can whip up in less than twenty minutes!
- Yield: 5-6 servings
1 1/2 pounds ground breakfast sausage
1 1/2 teaspoons ground black pepper
1/2 cup – 1 cup flour
3 cups whole milk
Brown the sausage and pepper in a medium-sized pot over medium high heat until cooked.
After the sausage has cooked, slowly sprinkle in 1/2 cup – 1 cup of flour. *The key here is to have equal amounts of flour and grease. So, depending on how greasy your meat is, you might need to add less or you might need to add more flour.
When the flour has fully coated the meat, slowly whisk in the milk and stir constantly.
Cook the gravy until it has thickened (10-12 minutes), stirring constantly.
Season with salt if needed.
Serve over warm biscuits.
- If you feel your gravy is too thick, just add some more milk and let it cook for a few extra minutes.
Keywords: sausage gravy
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I have been making sausage gravy for at least thirty five years. If your sausage has that much fat something is wrong. I usually see about 6 TBS per pound.