Sausage Gravy with Tomatoes

Sausage Gravy with Tomatoes

Rock House Farms, Fruithurst, Alabama


  • 1 lb. Sweet Grown Alabama breakfast sausage
  • 1 fresh tomato, diced

  • 2 - 4 tablespoons flour

  • 3+ cups of milk

  • Salt

  • Pepper



  1. Start by browning breakfast sausage in a cast iron skillet on medium/high heat until cooked.
  2. Once browned, sprinkle flour atop sausage to soak up the fat. Use about the same amount of flour as fat. If your sausage is very lean, you can add a little butter or oil to melt and add additional fat.
  3. Once you add in flour, allow it to cook while you stir the sausage around for a minute or two to let the flour taste cook out. 
  4. Turn down your heat to medium/low.
  5. Once the flour has been cooked out, add in two cups of milk. Pour it all in at once and stir well with a whisk. 
  6. Stir until the mixture gets nice and thick. Add in a little bit of milk at a time until the gravy reaches desired consistency. This could be up to four cups of milk depending on the amount of fat/flour mixture. 
  7. Add chopped tomato and salt and pepper to taste. Continue stirring while the tomato cooks into the gravy and everything comes together. 
  8. Remove from heat and serve immediately over biscuits. If you have to wait a while before serving, just reheat with a little milk to thin if needed.