Go Back

Sausage Gravy

This is a no-recipe recipe, which came to me from my Arkansas-born Gram. I did my best to make the recipe with careful attention to the amounts used. This recipe is a loose adaptation of the one she showed me to make years ago—with tweaks, of course.
Course: Breakfast
Keyword: gravy, sauce, sausage
Servings: 4 servings
Author: Kala Riddle


  • 1 pound breakfast sausage
  • 3 tablespoons whole spelt flour
  • 1 quart organic whole milk
  • Sea salt and freshly cracked black pepper to taste


  • Place the entire block of sausage in a dry cast iron pan and crank the heat to medium. Use your favorite utensil (mine is a bamboo rice paddlto break the sausage into the size clumps you’d want to eat. Continue to mix and break the sausage up until it is cooked through and beginning to brown.
  • Throw in the flour and use a whisk to incorporate it into the fat that rendered from the sausage. Continue whisking until the flour becomes sweetly fragrant, about 60 seconds. Add about a half cup of milk to the pan and whisk until the flour dissolves. Add 1-2 cups of milk and stir slowly. While stirring, take care to scrape the bottom of the pan and move in broad, sweeping strokes. Don’t stir too often, as you want the gravy to thicken; don’t stir too infrequently or it may develop lumps. Basically, you want the mix to simmer and see bubbles breaking at the top. Do stir to check thickness and keep the bottom from burning. As the mixture thickens, add more milk in 1-2 cup increments. Continue this process of thickening and adding more milk. Once thickened to your liking (remember, it will continue to thicken upon cooling), remove from the heat and season to taste with salt and pepper.