Sausage Gravy


  • 1 pound breakfast sausage, hot or mild
  • 1/3 cup flour
  • 3 – 4 cups whole milk
  • 3/4 teaspoon seasoning salt
  • 2 teaspoons freshly ground black pepper


Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low.

Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little until it is all added in. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the salt and pepper and continue cooking until thick. If it gets too thick too soon, just splash in a little milk to thin it out. Taste it, then adjust seasonings if needed.