Small Batch Sausage Gravy

Breakfast Sausage

Breakfast sausage is labeled as such, and can be found in the sausage section OR behind the butcher counter at the store. It is typically a pork-based sausage that is seasoned with sage, thyme, and other mild seasonings. I recommend using a package of ground breakfast sausage rather than links, as it retains its shape a little better once it is cooked. You’ll only use 1/4 pound of sausage for this recipe, so wrap the remaining sausage in a freezer safe gallon bag and freeze for up to four months, or just purchase a quarter pound from the butcher counter if you don’t want any leftover!

Can I use a different type of sausage? Of course! I’ve also made this recipe with Italian sausage (mild or hot Italian sausage will work), or any sausage from the local butcher. Stick with savory sausage options, unless you really love a sweeter (like maple) sausage. The flavors will of course vary depending on your sausage choice, but they should all work for this recipe.

Whole Milk

Whole milk is ideal because the fat content mixes so well with the rendered fat from the sausage. You can use 2% milk or 1% milk instead, but the consistency of the gravy may be thinner. Half and half or heavy cream will both work, too, but will result in a thicker gravy. I recommend sticking with whole milk if possible! I also use whole milk in my Small Batch Biscuits recipe, so it’s a perfect reason to grab a little bottle of whole milk from the store. 🙂

Seasoned Salt

Lawry’s is my go-to seasoned salt. It adds saltiness and flavor, so I think it’s perfect for this sausage gravy! If you don’t have seasoned salt, sea salt will work just as well! Start with 1/8 teaspoon, then add a little more to fit your taste.

Dried Sage

This is just a really cool pop of cozy flavor for the sausage gravy. Most breakfast sausages will already have sage in them, so if you don’t have any on hand (or you’re not the biggest fan of it), you can omit sage from the recipe. However, because we’re using pork sausage, sage is a great flavor companion to pork. You could even say they go together like biscuits and gravy. 😉 (I know, I know.)

Hot Sauce

A lot of my recipes have a spicy twist, so this one is no exception. Hot sauce is great for this sausage gravy because it adds a kick of acidity to an otherwise rich recipe, so I highly recommend using at least a teaspoon when you make it! If you’re into spicier food, feel free to add up to a tablespoon (or two) for an extra kick of heat. (I originally called for one tablespoon of hot sauce in this original recipe, but scaled it back upon retesting it. However, I totally love a tablespoon of it still – it just doesn’t always fit the taste of everyone else!)

Cook the Sausage. Set a a medium-sized (8″) non-stick skillet over medium-high heat. Once the skillet is hot, add the sausage and cook, crumbling it into small pieces as it cooks, until crispy and cooked through. (This should take about 5-7 minutes).

Stir in the Flour. Turn the heat beneath the pan to medium. Stir the flour into the sausage, only one tablespoon at at time, until it is totally absorbed.

Slowly stir in the Milk. Stir the milk in about 1/4 cup at a time, waiting until it thickens a little before adding the next 1/4 cup. It will be very thick after the first additions of milk, by the way!

(Slowly adding the milk helps the gravy thicken quickly, which may cut down on how long it needs to simmer before serving. If the milk starts to stick to the bottom of the pan at any point, turn the heat beneath the pan down to “low” and continue cooking.)

Stir in Seasonings. Stir the seasoned salt, dried sage, black pepper, and hot sauce into the gravy until totally combined.