Sausage Gravy
Hearty Sausage Gravy made from scratch with tons of flavor!
Servings: 4
Calories: 559kcal
Ingredients
- ¼ c. all-purpose flour
- ½ tsp kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 1 lb ground pork sausage
- 2 Tbsp butter
- 3 c. whole milk
Instructions
- Heat a large nonstick skillet over medium heat. Add ground pork to skillet and brown, breaking up sausage as it cooks with spatula, about 5 minutes.
- When sausage is browned, drain off grease.
- Add the butter to the skillet with pork sausage and let it melt. Then add flour, salt, garlic powder, onion powder and black pepper to the skillet. Stir and cook until the flour is absorbed, 1 to 2 minutes.
- Slowly whisk in the milk to skillet, then turn up the heat to medium-high to bring to a boil.
- Reduce heat and simmer mixture, stirring occasionally, until the gravy is thickened, about 5 minutes.
Video
Notes
Sausage Tip: You can use pork sausage, chicken sausage, turkey sausage – feel free to experiment and make it your own! Just keep in mind, the leaner the sausage the less rich and flavorful your gravy will be.
Gravy Tip: I don’t recommend subbing the whole milk – the gravy is rich and creamy because of the fat in the milk. If you use 2% or skim milk, it might not be as good.
Reheating Tip: Leftover sausage gravy will keep in the refrigerator for a few days. It will thicken as it chills, so add a few splashes of milk when you reheat it to thin it.
Nutrition
Calories: 559kcal | Carbohydrates: 20g | Protein: 24g | Fat: 42g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1139mg | Potassium: 542mg | Fiber: 1g | Sugar: 9g | Vitamin A: 548IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 2mg