Homemade Sausage Gravy with 2% Milk
Servings: 8 Servings
Ingredients
- 1 pound bulk breakfast sausage
- 4 tablespoons all-purpose flour
- 1 tablespoon unsalted butter
- 2 cups milk whole or 2%
- ¼ teaspoon black pepper or more to taste
Instructions
- Add the sausage to a medium skillet over medium heat. Break it into small crumbles and cook until no pink remains and the sausage reaches 160°F.1 pound bulk breakfast sausage
- Sprinkle the flour evenly over the sausage. Stir and cook for 4 to 5 minutes, until the flour begins to turn light golden brown.4 tablespoons all-purpose flour
- Add the butter and stir until completely melted. Slowly pour in the milk while stirring, then add the black pepper.1 tablespoon unsalted butter, 2 cups milk, ¼ teaspoon black pepper
- Cook for another 3 to 5 minutes, stirring often, until the gravy reaches the desired thickness. Taste and add salt only if needed.
- Remove the skillet from the heat and serve the gravy hot over fresh biscuits.
Notes
- Taste the gravy before adding salt. Breakfast sausage may already provide enough.
- If the gravy remains too thin after simmering, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir the slurry into the gravy and cook over low heat until thickened.
- Store leftover gravy in an airtight container in the refrigerator for up to 3 days.
- The nutrition information is based on one-eighth of the recipe, or approximately ½ cup.
Nutrition Facts
Homemade Sausage Gravy with 2% Milk
Serving Size
0.25 cup
Amount per Serving
Calories
235
% Daily Value*
Fat
18
g
28
%
Saturated Fat
7
g
35
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
52
mg
17
%
Sodium
395
mg
16
%
Potassium
237
mg
7
%
Carbohydrates
6
g
2
%
Fiber
0.1
g
0
%
Sugar
3
g
3
%
Protein
11
g
22
%
Vitamin A
185
IU
4
%
Vitamin C
0.4
mg
0
%
Calcium
81
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
