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How to Make Sausage Gravy for Biscuits and Gravy | Classic Southern Homemade Breakfast Gravy Recipe
by The Sauce and Gravy Channel
💡 TLDW (Too Long; Didn't Watch)
Jump straight to: How to Cook Breakfast Sausage for Maximum Flavor
by The Sauce and Gravy Channel
Jump straight to: How to Cook Breakfast Sausage for Maximum Flavor
Learn to make thick, creamy homemade sausage gravy with toasted peppercorns and bacon grease for maximum flavor. This Southern breakfast staple is perfect for biscuits and gravy.
Toast half tablespoon of black peppercorns in a dry skillet over medium heat for 30 seconds
Shake the pan to prevent burning and grind them using a mortar and pestle or by crushing in a bag
Heat bacon grease in skillet, add breakfast sausage, and cook until nearly all red is gone
Break sausage into small pieces over medium to high heat
Add red pepper flakes during last minute of cooking sausage
Optional but adds spicy flavor to the gravy
Add chicken stock and apple cider vinegar to deglaze and reduce
This builds deeper flavor by dissolving browned bits and adding slight acidity
Add flour and mix well, cooking for 1 minute over medium-low heat
This creates the thickening base for your gravy
Add crushed black pepper and milk, then stir frequently
Use a flat bottom spatula to scrape sides and bottom of skillet
Bring to simmer over medium-high heat, then reduce heat and cook until desired thickness
Don't over-reduce as gravy will thicken more when cooling
Taste and add salt if needed, then remove from heat and stir in butter
Butter creates a smoother, glossier finish and rounds out the flavor