How to Make Martha Stewart’s Delicious Sausage Gravy From Scratch

Sausage gravy is a quintessential Southern comfort food that is typically served over freshly baked biscuits for a hearty, stick-to-your-ribs breakfast. This savory white gravy is made with ground pork sausage, flour, and milk. The end result is a thick, creamy sauce with a mild spicy kick from the sausage

Making your own homemade sausage gravy may seem intimidating, but it’s actually quite easy with just a few simple steps Martha Stewart has an excellent recipe that results in a flavorful, restaurant-quality gravy every time Here’s everything you need to know about how to make Martha Stewart’s famous sausage gravy from scratch.

Overview of Martha Stewart’s Sausage Gravy Recipe

Martha Stewart’s recipe contains a few basic ingredients that you likely have on hand. Here’s what you’ll need:

• Pork sausage (8 oz) – A breakfast pork sausage works best. You want one with plenty of seasoning like sage, black pepper, etc.

• Butter (4 Tbsp) – Unsalted butter adds richness.

• All-purpose flour (1/4 cup) – This thickens the gravy to the proper consistency.

• Milk (2 1/3 cups) – This builds body for the gravy. Whole milk works best.

• Salt & pepper – For seasoning.

• Ground red pepper – Gives the gravy a subtle heat.

The full recipe makes about 2 cups of gravy, enough to serve 6-8 people depending on how generous you are with your ladling. It comes together in about 15 minutes from start to finish.

Step-by-Step Instructions for Making Sausage Gravy

Follow these simple steps for a flawless batch of sausage gravy every time.

1. Brown the Sausage

• Add the pork sausage to a large skillet over medium heat.

• Use a spatula or wooden spoon to break up the sausage as it cooks.

• Continue cooking for 5-7 minutes, stirring frequently, until the sausage is completely browned and crumbled.

Browning the sausage is a key step, as it develops lots of flavorful fond on the bottom of the pan that will add richness to the gravy later on.

2. Create a Roux

• Drain the sausage in a mesh strainer and set aside. Leave 2-3 Tbsp of drippings in the pan.

• Add the butter to the hot drippings in the pan. Whisk until melted.

• Sprinkle the flour over the butter and continue whisking vigorously for 1 minute as it bubbles and thickens.

This flour and fat mixture is called a roux. It provides the base that the gravy will thicken around.

3. Gradually Add Milk

• Pour the milk into the pan in a slow, steady stream while whisking constantly.

• Keep whisking as the gravy comes up to a simmer.

• Allow the gravy to cook for 5-7 minutes, whisking frequently, until thickened to your desired consistency.

The milk should be added very gradually to prevent lumps from forming. Keep whisking to fully incorporate it.

4. Finish the Gravy

• Once thickened, stir in the reserved cooked sausage along with the salt, pepper, and ground red pepper.

• Taste and adjust seasonings as needed.

• Serve the sausage gravy warm over flaky biscuits.

The finishing touches of seasoning and mixing in the sausage complete the gravy. Now it’s ready to be ladled generously over hot biscuits!

Tips for the Best Sausage Gravy

• Use a skillet with high sides when browning the sausage. This helps contain splattering.

• Don’t wipe out the skillet after cooking the sausage. Those flavorful drippings are key.

• Whisk constantly when adding the milk to prevent lumps from ruining the gravy.

• The roux may look clumpy at first but will smooth out as the gravy simmers. Be patient.

• If needed, thin the gravy with a splash more milk or thicken it by whisking in a bit more flour.

• For convenience, the gravy can be made 1-2 days in advance and reheated gently.

Serving Suggestions for Sausage Gravy

This versatile gravy pairs well with all kinds of recipes beyond biscuits:

• Spoon over fried chicken or chicken fried steak

• Serve with eggs, bacon, and hashbrowns

• Top a chicken pot pie or shepherd’s pie

• Mix into scrambled eggs or a breakfast casserole

• Toss with roasted potatoes or grits

• Drizzle over a burger or sandwich

Troubleshooting Common Sausage Gravy Problems

Problem: Thin, watery gravy
Solution: Simmer a few minutes longer to reduce and thicken. Mix in more flour if needed.

Problem: Lumpy gravy
Solution: Strain through a mesh sieve to remove lumps. In the future, whisk more as you add milk.

Problem: Scorched or burnt gravy
Solution: Watch heat closely and use lower temp as needed. Burnt roux ruins the gravy.

Problem: Bland, lacking flavor
Solution: Use strongly seasoned sausage. Add more salt, pepper, herbs as needed.

Problem: Too greasy or oily
Solution: Drain sausage well and use less butter in the roux if needed.

How Southern Living’s Sausage Gravy Compares

Southern Living also has a highly rated recipe for classic Southern-style sausage gravy. Here’s how it differs from Martha Stewart’s method:

• Uses shredded frozen hash browns as a thickener instead of flour

• Has you sauté onion and garlic before browning sausage

• Includes thyme and sage for more seasoning

• Uses half & half instead of milk

• Calls for cornmeal if needed to thicken

• Garnishes with chopped parsley

The addition of the potatoes and cream makes this version extra rich and hearty. It’s another excellent way to prepare sausage gravy for breakfast.

Make This Southern Staple Yourself

Sausage gravy may look difficult, but as you can see, it’s actually quite simple to whip up yourself at home. With flavorful sausage, flour, milk, and a few seasonings, you can have hot, fresh gravy anytime. Martha Stewart provides an easy recipe that’s foolproof.

Be sure to use high quality pork sausage and cook it well for maximum flavor. Pay close attention as you make the roux and add the milk to prevent lumps. Then finish it off with salt, pepper, and a kick of heat. Follow the tips above for rich, creamy gravy ready to smother flaky hot biscuits. Making your own from scratch beats anything from a can or restaurant.