A good, country sausage gravy recipe is something every home cook needs in their back pocket. This sausage gravy recipe only requires 3 ingredients, plus salt and pepper; and it will be the best sausage gravy you've ever had!
Country style sausage gravy is an iconic food that is beloved by everyone. Having a good method is very important.
While you can make this in any pan, I highly recommend using a cast iron skillet, if you have one. If I could only make one thing in my cast iron skillet for the rest of my life, it would be country sausage gravy.
You can keep this in a slow cooker on low for hours, and serve with these super fluffy, and airy shortening biscuits, or make ahead and use in this super popular Sausage Gravy Breakfast Casserole (Hangover Casserole)!
Now, let me give you the inside tips, on how to make this insanely easy, incredibly delicious best sausage gravy!
How to make it
Start with ground pork sausage. Pork sausage gives the best flavor, because of the drippings.
It's even better when made in a cast iron skillet, because cooking on cast iron infuses extra flavor starting from the sear of the meat.
If you don't have a cast iron skillet, your favorite heavy skillet will do just fine.
Start by adding ground sausage to a hot pan. Immediately begin to break up the pork into pieces, and fry it in the pan until it becomes as crispy as possible without burning.
While that is frying, make a thickener that consists of flour and water mixed together.
Add the milk and the thickener to the pan once the pork sausage is crispy and simmer.
Salt and pepper is your friend here. All the flavor comes from the sausage drippings, the pan and salt and pepper.
Continue to simmer the gravy until thickened, and the "flour taste" has disappeared. This will take about 10 minutes minimum, but up to 25 minutes.
Try these other yummy brunch and breakfast recipes:
Country Sausage Gravy
- 1 lb ground pork sausage
- 3 cups milk whole or 2% works best, but can use 1%
- ½ cup all purpose flour whisked with ½ cup water
- salt and pepper
- In a deep skillet, brown sausage until very crispy.
- ½ cup flour with ½ cup water in small cup.
- Pour milk and flour mixture into pan and whisk until smooth.
- Salt and pepper generously to taste.
- Simmer for 10-25 minutes until thickened, and flour taste has disappeared.
- After frying the sausage, you may drain the grease as much as desired.
- Leaving some grease in helps to flavor the gravy.
- The sausage gravy may be stored in zip lock freezer bags for up to 6 months in the freezer.
- Run the bags under lukewarm water for 60 seconds to loosen from the bag.
- Reheat on the stove top, covered, on medium heat until bubbling hot.
- Alternatively, heat from frozen in the slow cooker on high heat for 4 hours on high, or 6-8 hours on low.