Country Sausage Gravy
Servings: 6 servings
Calories: 393kcal
Ingredients
- 1 pound breakfast sausage
- 1 to 2 tablespoons butter only if needed
- 3 tablespoons all-purpose flour
- 2.5 cups half-and-half
- 1 teaspoon black pepper
- Salt to taste
Instructions
- Crumble the breakfast sausage into a large skillet over medium heat. Cook, breaking it apart with a spoon, for about 6 to 8 minutes, until cooked through.
- Keep the drippings in the pan. Add butter only if the skillet looks dry.
- Sprinkle 3 tablespoons flour over the sausage and drippings. Stir constantly for about 1 minute.
- Gradually whisk in 2.5 cups half-and-half, starting with a small splash and stirring until smooth before adding more.
- Reduce heat to medium-low. Simmer gently, stirring often, for 4 to 6 minutes until the gravy coats the back of a spoon.
- Stir in black pepper and salt to taste. Serve hot over warm biscuits.
Notes
Gluten-free and keto variation: I’ve successfully made country sausage gravy using the flour-free, cream-cheese technique in my Gluten-Free Cream Chip Beef. Use that method in place of the flour-based roux. The base recipe above uses all-purpose flour.
Leftovers: Store in an airtight container in the refrigerator for up to three days. Reheat gently over low heat, stirring in a splash of half-and-half to loosen.
Freezing: Freezing leftover sausage gravy has worked well for me! You may need to stir in a splash more half-and-half when reheating.
Nutrition: Estimated per serving for the base flour recipe, using 1 tablespoon butter. Excludes biscuits and salt added to taste. Sausage brands and the amount of butter used will change the values.
Nutrition
Calories: 393kcal | Carbohydrates: 7g | Protein: 15g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 557mg | Potassium: 330mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg