This is the easiest and tastiest Sausage Gravy recipe around. That is because it starts with Bob Evan’s Zesty Hot Sausage. It does not make the gravy super-hot, but it does have a kick, and tons of flavor. There is so much seasoning in this sausage that you don’t have to add much else to the gravy, but of course, you can use any kind of sausage that you like. This is definitely my family’s favorite breakfast. It is perfect for a weekend morning….especially in the winter! You can whip up a quick batch of Easiest Ever Cream Biscuits, that only take a few minutes to put together. Or even bake up some frozen or refrigerator pop tube biscuits to make it even easier.
Start by browning the sausage in a large skillet over medium heat, breaking the sausage up in to small pieces as it cooks.
When there is no pink left to the sausage add the butter to the skillet and let it melt and stir in. The sausage will release some great tasty grease but it won’t be enough to make a big batch of gravy, so we supplement with some deliciously rich butter!
Sprinkle the flour over the sausage.
Stir in the flour and cook for about 2 minutes until it is all absorbed by the fat. Cooking the flour for a few minutes will ensure that the raw flour taste cooks out and just the flavor of the sausage comes through in the gravy. It should look like this…
Add half of the milk and stir until a very thick mixture forms. This will ensure that you do not have lumps in the finished gravy.
Once thoroughly combined, add the remainder of the milk, and whisk until thick and smooth. Add the salt, pepper, and Gravy Master (if using).
The Gravy Master adds a great savory flavor and adds a little color to the gravy, but it is not essential.
Reduce heat and simmer for about 10 minutes. You can adjust the consistency of the gravy by adding a little more milk if you like a thinner gravy or cooking a little longer to thicken. Serve with your favorite biscuits. Try my Easiest Ever Cream Biscuits.
Zesty Sausage Gravy
Ingredients
- 1 pound Bob Evan’s Zesty Hot Sausage
- ½ cup butter
- ¾ cup flour
- 5 cups milk
- 1/8 teaspoon gravy master optional
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Brown the sausage in a large skillet over medium heat, breaking the sausage up in to small pieces as it cooks.
- When there is no pink left to the sausage add the butter to the skillet and let it melt and stir in.
- Sprinkle the flour over the sausage. Stir in and cook for about 2 minutes until all the flour is absorbed by the fat.
- Add half of the milk and whisk until a very thick mixture forms. This will ensure that you do not have lumps in the finished gravy. Once thoroughly combined, add the remainder of the milk, and whisk until thick and smooth.
- Add the salt, pepper, and gravy master (if using). The gravy master adds a great savory flavor and adds a little color to the gravy, but it is not essential.
- Reduce heat and simmer for about 10 minutes. You can adjust the consistency of the gravy by adding a little more milk if you like a thinner gravy or cooking a little longer to thicken.
Notes
I’ll admit, I’m far from a wiz in the kitchen and everyone else may already know this….. but what is ‘gravy maker’? Is it like corn starch?
Hi Lynn,
Thanks for the question. I updated the post to add a picture of the Gravy Master. It’s a browning seasoning. Great for making gravy or adding to stews or soups. A little goes a long way so you only need a few drops (1/8 teaspoon). It adds a rich savory flavor…like it’s been cooking for hours. It’s a great trick!