Sausage Gravy - Little Sunny Kitchen

Prep Time 5

Cook Time 15

Total Time 20

In a cast iron skillet over medium-high heat, brown the sausage breaking it up as you cook until it’s no longer pink. Do not drain the fat.
Melt the butter, and sprinkle the flour over the cooked sausage. Cook the flour for 2 minutes, then slowly add milk and stir constantly as you pour it in to avoid clumps.
Bring the mixture to a boil, reduce heat and simmer until it’s thickened.
Season with garlic powder, salt, and pepper. Taste before adding salt, some sausages are saltier than others and may not need additional salt added.
Serve immediately after cooking over split biscuits.

To thicken a thin sausage gravy, mix 1 tablespoon of flour with a tablespoon of milk in a small bowl. Whisk in slowly and continue to cook until thickened.
To thin out a thick gravy, simply add more milk, whisking it in a little at a time until the gravy is the consistency you want.
To make spicy sausage gravy. Start with a spicy seasoned sausage or add a bit of hot sauce to the finished gravy. Tabasco or Louisiana sauce is perfect for this. If you’re cooking for a crowd, serve the hot sauce on the side so everyone can make their plate as spicy as they like.