Ingredients
Sausage Mixture
- 1 lb. ground sausage
Gravy Base
- 1 ½ cups whole milk
- 1 ½ cups half and half
- 1/3 cup flour
- ½ teaspoon garlic salt
- ¼ teaspoon ground sage
- ¼ teaspoon seasoned salt
- ½ teaspoon black pepper
- 2 Tablespoons cold butter (optional)
Instructions
- Cook and Crumble Sausage: Heat a pan over medium-high heat and cook the ground sausage, breaking it up as it cooks. Continue until there is just a small amount of pink left. Reduce the heat to low and let the sausage finish cooking to allow more fat drippings to render.
- Add Flour: Sprinkle the flour evenly over the cooked sausage and stir well to combine. Increase the heat to medium and cook for 2 minutes, stirring often, until the raw flour smell disappears.
- Add Milk and Half and Half Gradually: Slowly pour in the half and half and whole milk a little at a time, stirring continuously with a silicone spatula to scrape the browned bits from the bottom of the pan.
- Add Seasonings and Boil: Mix in the garlic salt, ground sage, seasoned salt, and black pepper. Bring the mixture to a gentle boil and let it bubble for one minute, then reduce heat to a simmer.
- Simmer and Thicken: Stir occasionally and loosen any bits stuck to the pan as the gravy simmers. Continue simmering until the gravy reaches your desired thickness, then remove from heat.
- Adjust Seasoning: Taste and add extra salt or pepper if needed to suit your preference.
- Optional Butter Finish: For a silky, velvety texture, stir in 2 tablespoons of cold butter at the end using the “monter au beurre” technique employed by professional chefs.
Notes
- Cooking the sausage until just a little pink remains before lowering the heat helps render more flavorful fat drippings for the gravy.
- Gradually adding milk and half and half ensures a smooth sauce without lumps.
- Using cold butter stirred in at the end adds richness and a smooth finish but can be omitted for a lighter gravy.
- This gravy is best served hot over freshly baked biscuits for a traditional Southern breakfast experience.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southern American
