Ingredients
Scale
- 1 pound chicken sausage, casings removed
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Step 1: In a large skillet over medium heat, melt butter. Add the chicken sausage and cook, breaking it apart with a spoon, until browned and cooked through. Remove sausage from skillet and set aside, leaving the drippings in the pan.
- Step 2: Sprinkle the flour into the skillet with the sausage drippings. Whisk constantly for 1-2 minutes until the flour is incorporated and starts to turn a light golden brown. This creates a roux.
- Step 3: Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the gravy begins to thicken.
- Step 4: Add the cooked chicken sausage back into the skillet. Stir in the salt, pepper, garlic powder, and onion powder.
- Step 5: Reduce heat to low and simmer for 5-10 minutes, or until the gravy reaches your desired consistency, stirring occasionally. Serve hot over biscuits.
Notes
- Store leftover gravy in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the gravy gently in a saucepan over low heat, adding a splash of milk if it's too thick.
- Serve this comforting gravy over warm, flaky biscuits for a truly classic Southern breakfast.
- To prevent lumps, make sure your roux is a light golden brown before adding the milk, and whisk continuously until the gravy thickens beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American