Sausage Gravy

I use this for biscuits and gravy. It’s a great way to feed a crowd.

If you want pans that heat evenly and clean easily, this is the newer Ninja set I recommend.

All nutrition facts are AI generated and approximate.

Ingredients

• 1 (16 oz) roll Jimmy Dean sausage
• ¼ cup butter
• ¼ cup flour
• 2 tsp salt
• 1 Tbs black pepper
• 1 tsp crushed red pepper flakes
• 4 cups milk

Directions

1. Over medium heat, brown the sausage, breaking it up into small pieces. If the sausage produces a lot of fat, drain before the next step.
2. Add the butter and let it melt a little bit. Add the flour and spices. Continue to cook and stir until everything is coated in flour. The pan will feel like the flour is sticking to the bottom—that is OK.
3. Pour in the milk and continue to cook and stir, making sure to scrape the sides and the bottom of the pan as you stir.
4. When the gravy starts to bubble, continue cooking and stirring for one minute.
5. Turn off the burner and remove from heat.

Serving

I serve this on top of Pillsbury Grands frozen biscuits. If you start the biscuits first, it will usually finish cooking at the same time.

Notes

• Drain if greasy: If the sausage renders a lot of fat, pour off the excess before adding the butter and flour.
• Cook the flour: Let the flour cook and coat everything for a minute—it’s fine if it seems to stick to the pan.
• Stir constantly: Once the milk goes in, keep stirring and scrape the bottom and sides to keep the gravy smooth.
• Adjust thickness: Splash in a little extra milk if it gets too thick—it will also thicken more as it cools.
• Dial the heat: The crushed red pepper flakes bring the kick; add more or less to taste.

Why This Works

• Sausage-fat roux: Cooking the flour in the rendered fat and butter builds a flavorful, savory base for the gravy.
• Toasting the flour: Letting the flour cook a moment removes its raw, pasty taste before the milk goes in.
• Constant stirring: Whisking as you add the milk disperses the starch evenly so the gravy turns out silky, not lumpy.
• A minute at a bubble: Simmering once it bubbles fully activates the flour’s thickening power.