Sausage Gravy: a Forever Hug From the South

Southern kitchens have long cherished sausage gravy. This recipe is stick-to-your-ribs comfort. Our favorite part? A whisper of nutmeg that adds unexpected warmth and depth.

We also layer in 1 tsp onion powder, 1 tsp ground coriander, and a generous spoonful of rosemary butter—especially during the holiday season. We make the sausage gravy just after Thanksgiving, when the cravings for warmth kick in, and serve it over buttered biscuits with eggs done your way (see our egg post!).

Recipe:

• 1 lb breakfast sausage

• 1/4 cup flour

• 2 cups whole milk

• 1 tsp onion powder

• 1 tsp ground coriander

• Salt, pepper, pinch of nutmeg

• 1 tbsp rosemary butter (see bonus recipe below)

  
  

Chop and brown the sausage in a skillet, breaking it up as it cooks. Sprinkle in the flour and cook for 2 minutes. Slowly add milk while stirring constantly. Stir in seasonings and rosemary butter. Simmer on low until thickened. Serve over biscuits, eggs, potatoes—or anything!

Bonus Recipe: Rosemary Butter

• 1/2 cup unsalted butter, softened

• 1 tbsp finely chopped fresh rosemary

• Pinch of salt

  
  

Mix together and let rest for an hour to infuse. Store in the fridge and bring to room temp before using.