Sausage Gravy Breakfast Skillet
A Southern-style skillet of crumbled pork sausage smothered in thick, peppered cream gravy, served straight from the pan for a hearty weekend breakfast. Spoon it over biscuits or eat it on its own.
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Ingredients
- 1 lb bulk breakfast pork sausage, casings removed
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 tsp coarsely ground black pepper
- 1/2 tsp salt
- 1/4 tsp red pepper flakes (optional)
- 2 tsp fresh sage leaves (optional), minced
Instructions
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1
Heat a large cast-iron or heavy skillet over medium-high heat. Add 1 lb bulk breakfast pork sausage (casings removed) and cook, breaking it into small crumbles, until browned and no pink remains, about 8 minutes. Check that the internal temperature reads 160°F (71°C). Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pan.
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2
Reduce heat to medium. Add 2 tbsp unsalted butter to the pan drippings. Once melted, sprinkle 1/4 cup all-purpose flour over the fat and whisk constantly for 1 to 2 minutes to cook out the raw flour taste.
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3
Pour in 3 cups whole milk slowly while whisking continuously, scraping up any browned bits from the bottom. Continue whisking until the gravy is smooth and thickened, about 5 to 6 minutes.
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4
Return the sausage crumbles to the gravy. Stir to combine. If using, add 2 tsp minced fresh sage leaves (optional) and 1/4 tsp red pepper flakes (optional).
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5
Season generously with 1 tsp coarsely ground black pepper and 1/2 tsp salt. Taste and adjust - the gravy should be boldly peppered.
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6
Serve immediately over split biscuits, toast, or hash browns.
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