Sausage Gravy

Sausage Gravy


  • 1 lb. ground sausage
  • 1 ½ cups whole milk
  • 1 ½ cups half and half
  • 1/3 cup flour
  • ½ teaspoon garlic salt
  • Ÿ teaspoon ground sage
  • Ÿ teaspoon seasoned salt
  • ½ teaspoon black pepper
  • 2 Tablespoons cold butter, optional
Preparation time:

25 minutes

Portions: 5
Difficulty: Baja


Sausage Gravy


  • Cook and crumble the sausage over medium-high heat until there is just a small amount of pink left. Decrease heat to low and let it finish cooking, (this gives us a little bit more drippings).
  • Sprinkle the flour over the sausage and stir to incorporate. Increase heat to medium and cook for 2 minutes, until you can no longer smell flour.
  • Gradually add the half and half and milk, a little bit at a time. Use a silicone spatula to “clean” the bottom of the pan.
  • Add the seasonings. Bring the sauce to a gentle boil for one minute, then reduce to a simmer.
  • Gently stir and loosen any remnants on the bottom of the pan as it simmers. It will continue to thicken more and more. Once your desired thickness is obtained, remove from heat.
  • Taste, and add any additional salt/pepper if desired.
  • Optional: Melt 2 Tablespoons cold butter at the end for a silky, velvety finish. This is a technique that chefs use called “monter au beurre”.


  • Onions/Garlic can be sautĂŠed with the sausage as well.
  • If the gravy becomes too thick, add a splash of milk. This may be particularly helpful if reheating from a cold state.
  • This recipe makes approximately 36 ounces, which is equal to about 4 1/2 cups.

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