Easy
Diner Sausage Gravy
Peppery country gravy built right in the pan, made for biscuits.
The short version. Brown bulk breakfast sausage, stir in flour to make a roux in the drippings, whisk in whole milk a little at a time, and simmer five to eight minutes until thick, then season with plenty of black pepper.
Scaling is exact math. For a fraction of an egg, beat the egg and measure out that fraction.
Ingredients
Gravy
- 8 oz bulk breakfast sausage
- 3 tbsp all-purpose flour
- 2 cups whole milk
- ¾ tsp black pepper (or to taste)
- salt (to taste, the sausage is already salty)
Directions
- Cook the sausage in a large skillet over medium heat, breaking it into small crumbles, for 6 to 8 minutes, until browned and cooked through.
- Leave the drippings in the pan. If there is very little fat, stir in a tablespoon of butter.
- Sprinkle the flour over the sausage and stir for 1 minute so the flour cooks and coats everything.
- Slowly pour in the milk while stirring. Bring to a gentle simmer and cook for 5 to 8 minutes, stirring often, until thick enough to coat a spoon.
- Stir in the pepper, taste, and add salt only if needed. Spoon over split warm biscuits.
Tips
- Add the milk slowly at first. Lumps form when it goes in all at once.
- The gravy thickens as it cools. Thin it with a splash of milk if needed.
Technique guides
Questions
Can I make it ahead?
Yes. Refrigerate it and reheat gently with a splash of milk, stirring until smooth and hot all the way through.
Cooking involves heat and sharp tools. Kids cook with an adult. Times and temperatures are guides, so use your own judgment and a thermometer, and watch for allergens.