Description
A creamy, savory breakfast staple made with halal sausage drippings, flour, and milk. This easy recipe delivers a rich, hearty gravy perfect for warm buttermilk biscuits, blending comforting flavors and nostalgic simplicity.
Ingredients
1 lb halal breakfast sausage (beef or turkey-based) – fully cooked and crumbled
1/4 cup all-purpose flour
2 cups whole milk or 2% milk
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper
Buttermilk biscuits (for serving)
Instructions
Cook sausage in a large skillet over medium heat until browned, 8-10 minutes.
With a slotted spoon, remove sausage crumbles to a plate, leaving drippings in the skillet.
Add butter to drippings and stir until melted.
Whisk in flour, cooking for 1-2 minutes to form a roux.
Gradually pour in milk, whisking constantly to avoid lumps.
Bring to a simmer, cooking until thickened, 5-7 minutes.
Stir in cooked sausage, salt, and pepper.
Reduce heat and simmer gently for 5 minutes before serving.
Notes
Use fully cooked halal sausage to avoid undercooking. Adjust salt to taste. Thickening consistency depends on simmer time. Leftover gravy can be refrigerated for 3-4 days.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 130
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 40mg