Weekend Comfort, Done Properly
Good sausage gravy is a matter of patience rather than complexity: brown the sausage hard, build the roux in the rendered fat, and then pepper it far more aggressively than feels sensible. Made with quality pork sausage rather than the cheap stuff, it becomes genuinely worth the calories. Serve it over soft-scrambled eggs and let everyone help themselves.
Ingredients
Serves 4 | Cost: $6.00 per serving | Total: $24.00 | Ready in 25 min
- 450 g (1 lb) pork sausage meat, casings removed
- 3 tablespoons all-purpose flour
- 600 ml (2½ cups) whole milk, warmed
- 1½ teaspoons coarsely ground black pepper, plus more to taste
- ¼ teaspoon ground nutmeg
- 8 large eggs
- 1 tablespoon butter
- 2 tablespoons chopped fresh chives
- Sea salt, to taste
Instructions
- Brown the sausage. Cook the sausage meat in a heavy skillet over medium-high heat for 7–8 minutes, breaking it into rough pieces, until deeply browned with plenty of rendered fat in the pan. Do not drain the fat.
- Make the roux. Sprinkle the flour over the sausage and stir constantly for 2 minutes. The mixture should look pasty and smell faintly biscuity — this cooks out the raw flour taste.
- Build the gravy. Pour in the warm milk in three additions, stirring thoroughly after each until smooth before adding the next. Bring to a gentle simmer and cook for 5–6 minutes until thick enough to coat the back of a spoon.
- Season hard. Stir in the black pepper and nutmeg, then taste and add salt. Sausage gravy needs considerably more pepper than you expect; keep adding until it has a definite bite.
- Scramble and serve. Melt the butter in a separate non-stick pan over low heat, add the beaten eggs, and stir slowly for 3–4 minutes until softly set. Divide between plates, ladle the gravy over, and scatter with chives.
Nutritional & Dietary Notes
High Protein
Built around a generous serving of premium BC-sourced protein, this dish is designed to support muscle repair, satiety and steady energy through the day. It works particularly well as a post-training meal or as the anchor of a high-protein meal prep rotation.
Featured HOTRO.ca Product
This recipe is built around Pork Sausage from HOTRO.ca. We source premium BC-raised and ethically farmed meats and slow-simmered bone broth, so the quality of the core ingredient does most of the work for you. Substituting a lesser product will change the result more than any other single change you could make to this recipe.
Creamy peppered sausage gravy spooned over soft eggs for a proper weekend breakfast plate.