Matt's Sausage Gravy

Recipe printed from

Matt's Sausage Gravy

time commitment: ~45 minutes, all active

Per Matt: The secret is proportion, and this is dictated by the amount of grease produced by your pork, and how much sausage you want in your gravy. Personally I like a good amount of sausage, but you can make it with a small amount. The recipe following is for a pound of sausage.

1 lb sausage, such as Jimmy Dean's hot sausage
1/2 to 3/4 c all purpose flour
1 t salt
Pepper to taste
1/2 - 3/4 t red pepper flakes
1/2 gallon milk

pre-made biscuits, or scratch-made if you prefer, or whatever else you have in mind.

Brown sausage (I mean really brown it) until char marks cover 75% of sausage. This will release all grease available in the sausage. While browning the meat, add some pepper, and 1/2 of the red pepper flakes. When you think that the sausage is right, then start to add your flour bit by bit until all of the grease is obsorbed into the flour and a paste/roux is made.

This is the most critical part of the recipe: it is important to have enough grease to make the flour:grease ratio correct. If your sausage of choice is really lean and doesnt produce a fair amount of grease (I.E. > than 1/4 cup) you can subsitute some bacon grease (from out of the freezer, as any southern cook will have). Never add olive oil or any other oils. Usually if you make > than 1/2 pound of sausage you should have enough. (my note: if you don't have enough, you could probably add butter if you don't store bacon grease.)

Once you have your roux, it should bubble and cook for a few minutes. You will have to constantly stir this mixture to keep it from burning and sticking to the bottom of the pan. The longer you allow this to "cook" the darker your gravey will be. After a few minutes add about 3-4 cups of milk (pre-warmed for a bit in the microwave) and stir constantly to keep the mixture from "lumping up". Once this milk is added and combined, add the rest of your milk and stir.

At this time, re-season with the remaining red pepper flakes, salt, and pepper to taste. Stirring constantly to keep the gravy from burning and sticking to the pan, turn the heat up on high and bring to a boil, stirring constantly.

Once the gravy starts to boil, turn heat down to warm/simmer and let it simmer for a few minutes, stirring. After 3-5 minutes, if your gravy is not the thickness your like, you can add a flour/milk slurry (1/3 cup flour : 1 cup milk, whisked & warmed). Stir this in as you pour it in. This will allow you to thicken up your gravy and not create lumps. If you added too much flour during the browning of the sausage, and your gravey comes out too thick, you just have to add some milk to thin it out a bit.

Serve on top of biscuits, eggs, toast, sandwiches, omelettes, fruit, shoes, socks whatever......