Sandra This Paula Deen Sausage Gravy Recipe is a creamy and savory recipe, which is made with pork breakfast sausage and whole milk. It’s a classic Southern breakfast, ready in about 15 minutes.
Paula Deen Sausage Gravy Recipe Ingredients
- 1 lb (455 g) pork breakfast sausage (sage flavored is recommended)
- ¼ cup (31 g) all-purpose (plain) flour
- 2 ½ cups (590 ml) whole milk
- ⅛ teaspoon crushed red pepper (optional)
- salt and freshly cracked black pepper to taste
How To Make Paula Deen Sausage Gravy
- Brown the Sausage: Place the sausage in a large skillet over medium-high heat. Use a spatula or wooden spoon to break up and crumble the sausage as it cooks. Continue cooking until it is completely browned with no pink remaining.
- Make the Roux: Do not drain the sausage grease from the skillet (you want about 1-2 tablespoons). Sprinkle the flour evenly over the sausage crumbles. Stir constantly for about 1 minute, until the flour is fully absorbed by the grease and has had a chance to cook slightly.
- Create the Gravy: Slowly pour the milk into the skillet, whisking or stirring constantly as you pour to prevent lumps from forming. Add the crushed red pepper, if using.
- Thicken and Season: Continue to cook the gravy over medium heat, stirring frequently, until it has thickened to your desired consistency. This should take a few minutes. Season generously with salt and freshly cracked black pepper to taste. Serve warm over homemade biscuits.
Recipe Tips
- How do I get the most flavorful gravy? The secret is in the sausage drippings! Do not drain the grease from the pan after browning the sausage unless there is an excessive amount (more than 2-3 tablespoons). This fat is packed with flavor and is essential for making a rich, savory roux.
- How do I avoid lumpy gravy? There are two keys to a smooth gravy. First, make sure the flour is evenly sprinkled and cooked into the fat for a minute. Second, add the milk slowly while stirring or whisking constantly. Pouring it all in at once can cause the flour to clump.
- My gravy is too thick or too thin. How can I fix it? If your gravy gets too thick, simply whisk in another splash of milk until it reaches the right consistency. If it’s too thin, let it simmer for a few more minutes on the stove, and it will continue to thicken.
- What kind of sausage is best for gravy? A good quality pork breakfast sausage with sage is classic and provides the best flavor. However, you can use mild, hot, or even maple-flavored sausage depending on your preference.
What To Serve With Sausage Gravy
Sausage gravy is a Southern classic traditionally served for breakfast. It’s best with:
- Fluffy Buttermilk Biscuits
- Fried or Scrambled Eggs
- Grits
- Home Fries or Hashbrowns
How To Store Sausage Gravy
Store: Leftover sausage gravy can be stored in an airtight container in the refrigerator for up to 3 days. Reheat: The gravy will thicken considerably when chilled. To reheat, place it in a skillet over medium-low heat. Add a splash of milk and stir well until the gravy is smooth and heated through.
Sausage Gravy Nutrition Facts
- Calories: 340kcal
- Protein: 19g
- Fat: 24g
- Carbohydrates: 11g
- Sodium: 621mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Whole milk provides the richest, creamiest texture. You can use 2% milk, but the gravy will be slightly less rich. Skim milk is not recommended as it can result in a thin, watery gravy.
Yes, but since poultry sausage is much leaner than pork, it won’t render enough fat to make the roux. You will need to add 2 to 3 tablespoons of butter or bacon grease to the pan after browning the sausage to cook the flour in.
No, it is a savory gravy. The crushed red pepper is optional and only adds a very mild background warmth. For a completely non-spicy version, simply omit it.
Try More Recipes:
- Paula Deen Sausage Balls Recipe
- Paula Deen Black Eyed Peas Recipe
- Paula Deen Zucchini Casserole Recipe
Paula Deen Sausage Gravy Recipe
Description
A rich, creamy, and savory Southern-style gravy loaded with crumbled pork sausage, perfect for smothering homemade biscuits for a classic comfort food breakfast.
Ingredients
Instructions
- Crumble and brown the sausage in a skillet over medium-high heat. Do not drain the grease.
- Sprinkle the flour over the cooked sausage and stir for 1 minute until absorbed.
- Slowly pour in the milk while stirring constantly to prevent lumps.
- Add the optional red pepper.
- Continue to cook, stirring frequently, until the gravy has thickened.
- Season generously with salt and pepper to taste.
- Serve warm over biscuits.
Notes
- For the richest flavor, do not drain the sausage drippings from the pan.
- Add milk slowly and stir constantly to ensure a smooth, lump-free gravy.
- If the gravy becomes too thick, whisk in a little more milk until it reaches your desired consistency.
- The gravy can be made ahead and reheated on the stove with an extra splash of milk.
