Ingredients
Scale
- 1 pound chicken sausage, removed from casings
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Step 1: In a large skillet, melt butter over medium heat. Crumble the chicken sausage into the skillet and cook until browned, breaking it up with a spoon.
- Step 2: Sprinkle the flour over the cooked sausage and stir to coat. Cook for about 1 minute, stirring constantly, to form a roux.
- Step 3: Gradually whisk in the milk, ensuring there are no lumps. Continue to stir until the gravy begins to thicken.
- Step 4: Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the gravy reaches your desired consistency.
- Step 5: Season with salt and pepper. Stir in fresh parsley, if desired. Serve hot over biscuits.
Notes
- Store leftover gravy in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the gravy in a saucepan over low heat, adding a splash of milk if needed to thin it out.
- Spoon this creamy gravy over warm, flaky biscuits for a truly comforting breakfast or brunch.
- For a richer flavor, brown the sausage until it's deeply golden and slightly crispy before adding the flour.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American