Share This Page

Simple, soul-satisfying sausage gravy

| Saturday, Sept. 29, 2012, 9:03 p.m.
Nealey Dozier
Southern Sausage Gravy TheKitchn.com.

Sausage gravy is one of those dishes that is so basic you don't even need a recipe. But it's also one of those dishes that, in the age of everything being bigger, bolder and more unique, tends to get lost in the mix — meaning, you aren't going to see it going viral anytime soon.

The thing is, at my house, we whip up homemade sausage gravy at least once a month. I find it simple, soul-satisfying, and a great way to start a Sunday. After you internalize the ingredient measurements, making this becomes second nature.

If you're trying to think of something to make for brunch (or even dinner) next weekend, head back to the classics. It has been around a long time for a reason. Red velvet cupcakes and deep-fried oatmeal are here today, gone tomorrow. Sausage gravy? It's not going anywhere any time soon.

Southern Sausage Gravy

1 pound bulk pork sausage

14 cup flour

2 cups milk (2 percent or whole)

Kosher salt and freshly ground black pepper, to taste

Hot biscuits, for serving

Heat a large skillet over medium heat. Add the sausage and break it into chunks with a spatula. Cook until the meat is crumbled and browned all the way through. Add the flour and cook until it has dissolved, for about 1 minute. Stir in the milk. Cook, whisking frequently, until the gravy is very thick and bubbly (you can add more milk later if you need to thin it). Season generously with salt and lots of freshly ground black pepper. Serve with hot biscuits.

Makes 8 servings.

Nealey Dozier is a writer for TheKitchn.com.

TribLIVE commenting policy

You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.