Elevate your biscuits and gravy with homemade jalapeño sausage gravy. This creamy, savory gravy combines ground pork breakfast sausage with fresh jalapeños and a balanced milk-to-flour ratio for a smooth finish that’s perfect over warm biscuits.
Few breakfasts beat a plate of homemade biscuits and gravy. Adding jalapeño gives this Southern classic a Texas-inspired kick. The recipe is straightforward and yields a rich, creamy gravy that’s ideal for sharing.
Ingredients
- Breakfast sausage: 1 lb. ground pork breakfast sausage. Use a mild or regular-flavored sausage so the jalapeño flavor can shine; the gravy will pick up any seasonings already in the sausage.
- Fresh jalapeño: About 2 tablespoons minced and seeded (roughly one jalapeño). Increase for more heat.
- All-purpose flour: 1/3 cup to make the roux and thicken the gravy.
- Milk: 3 1/2 cups of whole milk for the creamiest result, though 2% works fine.
- Salt & black pepper: 1/4 tsp. salt and 1/2 tsp. black pepper, or to taste.
Variations
- Use more jalapeños for extra spice.
- Add 2 tablespoons finely chopped onion for additional flavor.
- Season with garlic powder or crushed red pepper to taste.
How to make
- Brown the sausage in a large skillet (cast iron preferred) over medium heat. Add the minced jalapeño and cook until the meat is fully browned.
- Sprinkle the flour over the cooked sausage, stir well, and cook for 1–2 minutes to remove the raw flour taste.
- Reduce heat to medium-low and slowly whisk in the milk until smooth. Add salt and pepper. Cook over medium-low, stirring frequently, until the gravy thickens, about 10 minutes. Adjust seasoning and serve over hot biscuits.
Recipe Tips
- Cook the gravy gently over low heat after adding milk. Slow cooking helps it become smooth and creamy.
- Stir frequently to prevent sticking and to help thicken evenly.
- For a thinner consistency, stir in an extra splash of milk until you reach the desired texture.
Serving & Storage
Serving: Spoon jalapeño sausage gravy over warm biscuits. Garnish with chopped parsley or additional sliced peppers if desired.
Storage: Cool leftover gravy and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little milk if needed to restore the creamy texture.
📖 Recipe
Jalapeno Sausage Gravy
Alaine @ My TX Kitchen
Pin Recipe
Ingredients
- 1 lb. breakfast sausage
- 2 Tbsp. fresh jalapeño pepper minced and seeded
- ⅓ c. all-purpose flour
- 3 ½ c. milk 2% or whole
- ¼ tsp. salt
- ½ tsp. black pepper
Instructions
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Brown the sausage in a large skillet over medium heat. Add the minced jalapeño and cook until the meat is browned.
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Sprinkle the flour over the sausage, stir, and cook for 1–2 minutes.
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Reduce heat to medium-low and whisk in the milk. Add salt and pepper. Cook, stirring frequently, until the gravy thickens, about 10 minutes. Taste and adjust seasoning. Serve over hot biscuits.
We started adding jalapeños to sausage gravy after a memorable breakfast stop in Fort Davis, Texas. The pepper adds bright heat that complements the savory sausage and creamy gravy.
Enjoy this Texas twist on the classic Southern biscuits and gravy. It’s a hearty, flavorful way to start the day.
Alaine
More recipes you may enjoy:
- Migas
- Jalapeño Cheese Grits Casserole
- Klobasnek aka Texas Sausage Kolache