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This sausage gravy recipe comes from chef John Currence of Big Bad Breakfast in Oxford, MS. Because when it comes to gravy, trust a Southerner.

Recipe information

  • Yield

    Makes 6 cups

Ingredients

1

/2 pound breakfast sausage

1

/2 cup (1 stick) unsalted butter

1

/2 cup all-purpose flour

6

cups whole milk

1

/2 teaspoon crushed red pepper flakes

Kosher salt, freshly ground pepper

Need to make a substitution?

Preparation

  1. Step 1

    Cook sausage in a medium skillet over medium heat, breaking up into small pieces with the back of a spoon, until browned and cooked through, about 5 minutes; set aside on a paper towel-lined plate to drain.

    Step 2

    Melt butter in a large saucepan over medium heat. Add flour; stir until pale yellow, about 2 minutes. Gradually whisk in milk. Bring to a boil, whisking constantly. Reduce heat to medium; continue to whisk until thick, about 10 minutes. Stir in drained sausage and red pepper flakes. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Let cool completely, cover, and chill. Rewarm before serving.

Nutrition Per Serving

1/2 cup contains: Calories (kcal) 211.7 %Calories from Fat 67.3 Fat (g) 15.8 Saturated Fat (g) 8.6 Cholesterol (mg) 42.6 Carbohydrates (g) 9.8 Dietary Fiber (g) 0.1 Total Sugars (g) 6.0 Net Carbs (g) 9.7 Protein (g) 7.2 Sodium (mg) 198.4
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