Small batch sausage gravy is the ultimate comfort food for brunch. This recipe is literally my go-to recipe for a simple, delicious sausage gravy on lazy weekend mornings.
Last week I made some killer small batch biscuits, but they turned out a little flatter than I wanted them to. This week, I redid them to make them fluffier and bigger … and DAMN, they were freaking delicious!
Mark is all about jams and jellies, so he’s totally content with spreading either over a freshly baked biscuit. I, on the other hand, am just a serious fat kid at heart. I needed some serious comfort food last Saturday morning after a below average Friday … so I made some small batch sausage gravy to drown my biscuits in.
This recipe is super simple, and only takes about 20 total minutes to throw together. A couple of things to note: don’t drain the fat from the sausage. Since we are using only 1/4 pound of sausage for a small batch recipe, it’s not going to produce a ton of fat. Also, that fat is crucial when we mix in the flour. A roux is made with the fat and flour, then milk is added. So, our fat from our pork sausage is a key element to make this all come together.
Use a breakfast style sausage, preferably from a local butcher if you can find it. It will more than likely be pork based, which is important because we are adding sage to the gravy. Pork and sage go together like … biscuits and gravy. 😉
I love using a spicy breakfast sausage … because duh. Heat is my fave. The biscuits have sugar in them to add to the flavor, and while they aren’t sweet by any means, a solid spicy sausage is killer for this gravy to go on top of them.
Since this recipe only serves two people, it’s like you can indulge for brunch one day … and then be done with it. No extra gravy hanging out in the refrigerator, begging to be eaten the next day. You make it, you inhale it, and you sit in post-gravy-consumption glory, knowing that you’re living your best life.
Cheers, everyone. Suck down a mimosa or two, throw some chill jams onto your Spotify, and kick back. You deserve it, I promise. And I support you 1000%. 😉
small batch sausage gravy
- 1/4 lb. breakfast sausage
- 2 Tbsp. all-purpose flour
- 1 cup whole milk
- 1/8 tsp. seasoned salt
- 1/2 tsp. cracked black pepper
- 1 pinch sage
- 1 Tbsp. hot sauce
- Heat a large skillet over medium-high heat. Tear sausage apart, scattering it evenly across the skillet. Cook the sausage until it's browned, and starting to develop a dark, crusty exterior. (About 5-7 minutes.)
- Add 1 Tbsp. of the flour, and stir into the sausage until fully absorbed. Repeat with the second Tbsp. of flour. Cook another 2 minutes.
- Slowly stir in the whole milk, only adding 1/4 cup at a time. Turn the heat to low, and allow the sausage gravy to thicken for another 4-5 minutes.
- Stir in seasoned salt, pepper, sage, and hot sauce. Immediately serve over warm biscuits, and top with finely chopped chives.