What can be better than biscuits and gravy? For breakfast or dinner, I think this is one of the most comforting meals ever. Sweet maple-infused sausage and creamy milk make this gravy irresistibly good. Butter makes it extra rich and creamy.
This is the best gravy recipe and by far the easiest I’ve done. It literally takes less than 30 minutes.
This gravy with maple sausage is creamy, rich with a hint of sweetness that’ll leave you satisfied and happy, it really is the perfect sausage gravy.
So go make some biscuits and pour this glorious gravy all over them and indulge in a decadent and delicious breakfast.
4 INGREDIENT SAUSAGE GRAVY;
- Maple-flavored sausage; You can choose the sausage you like best. For me, maple-flavored has a hint of sweetness that compliments this gravy perfectly.
- Butter; Butter has the perfect creamy and nutty taste needed to make this gravy so delicious. You can use salted or unsalted butter. But, if you are lactose intolerant, use margarine or oil.
- Flour; I know most of us are using less flour these days, but this recipe really just calls for ¼ cup of all-purpose flour. A little goes a long way, so don’t be afraid to use it.
- Whole milk; You can definitely use any milk you want. Whole milk gives it the perfect creamy consistency, but again, if you can’t have milk, use any plant-based alternative.
HOW TO MAKE SAUSAGE GRAVY?
- Step 1. In a large skillet, brown sausage until no pink is left. Remove from pan but keep the drippings.
- Step 2. Melt the butter in the skillet with the drippings and add the flour. Combine until smooth and cook for a couple of minutes.
- Step 3. Whisk in the milk and cook until thickened and it coats the back of a spoon, about 2 minutes.
- Step 4. Return sausage to pan, add salt and pepper and cook for 10 more minutes or until desired thickness. You might need to add a little more milk if necessary.
CAN SAUSAGE GRAVY BE MADE AHEAD OF TIME?
It definitely can. You can keep it in the fridge for up to 2 days in a sealed container, or freeze it in a freezer bag for up to 3 months.
When you reheat it, just adjust the thickness with a little extra milk if you feel it became a bit too thick when cooled.
WHAT TO EAT WITH SAUSAGE AND GRAVY?
- Try to break down the sausage as much as you can when cooking it. I don’t like big chunks of sausage in my gravy, I prefer it smoother
- If you are lactose intolerant, use plant-based milk and margarine or oil.
- Check the consistency of your gravy once finished cooking and remember it gets thicker as it gets colder.
- Serve immediately. This is a meal best served hot!
4 Ingredients Sausage Gravy
- 1 (12 ounces) package maple-flavored sausage
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- salt and pepper to taste
- In a large skillet, brown sausage until no pink is left. Remove from pan but keep the drippings
- Melt the butter in the skillet with the drippings and add the flour. Combine until smooth and cook for a couple of minutes
- Whisk in the milk and cook until thickened and it coats the back of a spoon, about 2 minutes
- Return sausage to pan, add salt and pepper, and cook for 10 more minutes or until desired thickness. You might need to add a little more milk if necessary.