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  • Cheyenne

Sausage Gravy


1 lb ground sausage

3 tbsp butter

½ c. all-purpose flour

4 c. whole milk

2 tsp black pepper

1 tsp salt, or to taste

½ tsp paprika


  1. Heat pot, or deep skillet. Add sausage and cook until nicely browned throughout

  2. Once browned, add butter and stir until completely melted

  3. Sprinkle in flour and stir in with the sausage. Allow this to cook for at least 2-3 minutes to remove raw flour taste

  4. Pour in milk, then add salt and pepper. Cook over medium and stir frequently. Gravy will start to thicken as it comes to a boil

  5. Once bubbling, let cook additional 3-4 minutes until thick. If gravy is too thick, add more milk to thin out if desired

  6. Finish off with a little paprika and give one last good mix. Best served over hot biscuits

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