Few dishes transport me quite like a bubbling skillet of sausage gravy. The scent of sizzling sausage, the weight of a cast-iron pan, and the promise of fresh biscuits rising in the oven—it’s the kind of morning that feels wrapped in warmth. This classic Southern staple isn’t just for weekends; it’s for any day you need a little comfort served hot.
My first taste of sausage gravy came from my grandmother’s kitchen. She never measured, never checked a recipe—just instinct and love. Her gravy was rich, peppery, and poured like velvet over biscuits so soft they barely held together. Years later, I found Ree Drummond’s Pioneer Woman version and smiled at how it honored that same old-fashioned spirit while making it easy for everyday cooks.
🧂 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Breakfast sausage | 1 lb / 450 g | Mild or spicy, based on preference |
| All-purpose flour | ¼ cup / 30 g | For thickening the gravy |
| Whole milk (warm) | 3 cups / 720 ml | Adds creaminess and body |
| Salt | ½ tsp | Adjust to taste |
| Black pepper (freshly ground) | ½ tsp | Adjust to taste |
| Crushed red pepper flakes | ¼ tsp (optional) | For a touch of heat |
👩🍳 Step-by-Step Instructions
Next page
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
