Sausage Gravy

This is the best sausage gravy ever! Thyme and Bay infused cream adds a subtle hint of herb to this traditional southern dish.

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Servings: 6

Prep Time: 00:00

Cook Time: 20:00

Main Ingredients

1 pound breakfast sausage

1/3 cup all purpose flour

4 cups whole milk

1/4 teaspoon kosher salt

2 teaspoons black pepper

1 bay leaf

4 sprigs fresh thyme

biscuits for serving


1Pour the milk into a heavy bottom sauce pan and add the bay leaf and thyme. Bring to a simmer over medium heat. Remove from the heat and let stand for 10 minutes. Remove the herbs and discard.

2In a large skillet over medium high heat, cook the sausage. Use a spoon to break up the sausage while it is cooking. Cook until no pink remains, about 5-8 minutes. Turn the heat down to medium.

3Sprinkle 1/2 of the flour over the sausage and stir constantly. Add the other half of the flour and continue stirring constantly for about a minute.

4Pour in the herb infused milk slowly and then stir constantly until the gravy starts to thicken, about 10-12 minutes. If the gravy gets too thick, just add a little more milk and stir to combine. Season to taste with salt and pepper.

5Ladle over biscuits and garnish with fresh thyme leaves. Serve immediately.

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