Sausage Gravy Recipe (White Gravy)
This sausage gravy recipe is made right in the skillet by browning sausage, then thickening with flour, a little cornstarch, and milk. It’s a cozy breakfast sauce for biscuits, toast, or potatoes. Keep whisking as you add the milk so it stays smooth, and adjust the thickness with a splash more milk if needed.
Ingredients
Ingredients
Step-by-Step Method
Brown the sausage
Heat a large skillet over medium heat. Add the sausage and cook 6–8 minutes, breaking it up, until nicely browned.
Stir in the flour
Sprinkle the flour over the sausage. Stir constantly for 1–2 minutes so the flour cooks and lightly toasts.
Make the cornstarch slurry
In a small bowl, mix cornstarch with 2 tbsp water until smooth.
Add milk and thicken
Slowly pour in the milk while whisking to keep it lump-free. Stir in the cornstarch slurry. Cook 5–7 minutes, stirring, until the gravy thickens and gently simmers.
Season and serve
Taste and add salt and pepper if needed. Serve hot; if it gets too thick, whisk in a little extra milk and warm for 1 minute.