Grandma would whip this up every Sunday pre-church. Still tops my list!

There's something so comforting about a warm plate of Southern country sausage gravy. This dish takes me back to the mornings on my Granddaddy's farm, where we would gather around the old wooden table for a hearty breakfast before heading out for the day's chores. The rich and creamy gravy, made from simple ingredients, speaks to the ingenuity of rural cooking and the joy of turning humble staples into something truly soul-satisfying. Perfect for a cozy morning, or anytime you need a bit of comfort on your plate, this gravy is a testament to the love and warmth of home-cooked meals.

Southern country sausage gravy pairs wonderfully with freshly baked biscuits. For a complete breakfast, consider serving it alongside scrambled eggs, crispy bacon, and a slice of cantaloupe or fresh berries for a touch of sweetness. Don't forget a steaming cup of coffee or a glass of cold milk to wash it all down.

Servings: 4

1 pound of breakfast sausage
1/4 cup all-purpose flour
2 cups whole milk
Salt and black pepper to taste

Heat a large skillet over medium-high heat.

Crumble the sausage into the skillet and cook, stirring frequently, until browned and fully cooked through.

Reduce the heat to medium and sprinkle the flour over the cooked sausage. Stir well to combine and cook for about 2 minutes to get rid of the raw flour taste.

Gradually add the milk, about 1/2 cup at a time, stirring constantly to prevent lumps from forming. Continue to stir until the gravy is thick and bubbly.

Season with salt and black pepper to taste. Adjust the seasoning as needed.

Serve the sausage gravy hot over freshly baked biscuits and enjoy immediately.

For a spicier gravy, use hot sausage or add a pinch of red pepper flakes. If you prefer a richer flavor, you can substitute part of the milk with heavy cream. To make this dish even heartier, consider adding some cooked, crumbled bacon to the gravy. Vegetarians can enjoy a version of this dish by using vegetarian sausage crumbles and plant-based milk.