Ingredients
Scale
For the Dip:
- 1 lb bulk breakfast sausage (mild, medium, or hot)
- ⅓ cup all-purpose flour
- 2½-3 cups whole milk
- ½ cup heavy cream
- 1-2 teaspoons freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½-1 teaspoon salt (to taste)
- Optional: 4 oz cream cheese, softened (for extra thickness)
For Serving:
- Flaky biscuits (homemade or canned)
- Crackers (butter crackers, Ritz, club crackers)
- Toasted bread cubes or crostini
- Soft pretzels
- Vegetable sticks (for lighter option)
Instructions
- Cook Sausage: In a large skillet over medium-high heat, add breakfast sausage. Cook for 7-10 minutes, breaking it up with a wooden spoon into small crumbles, until browned and cooked through. Do not drain the fat—you need it for the gravy.
- Make Roux: Reduce heat to medium. Sprinkle flour evenly over the cooked sausage and drippings. Stir constantly for 1-2 minutes until flour is absorbed and mixture is slightly toasted. This cooks out the raw flour taste.
- Add Milk Gradually: While stirring constantly with a whisk, slowly pour in milk a little at a time. Start with about ½ cup, whisking until smooth, then continue adding milk gradually while whisking. This prevents lumps.
- Add Cream and Seasonings: Once all milk is incorporated, add heavy cream, black pepper, garlic powder, onion powder, and salt. Whisk well to combine.
- Simmer and Thicken: Bring mixture to a gentle simmer, stirring frequently. Let simmer for 5-7 minutes until gravy thickens to desired consistency. It should coat the back of a spoon but still be pourable. Remember it will thicken more as it cools.
- Optional Cream Cheese: If using cream cheese for extra thickness, add it now in small chunks. Whisk until completely melted and incorporated, creating an extra-creamy, thick dip.
- Adjust Consistency: If dip is too thick, add more milk 2 tablespoons at a time. If too thin, simmer a few minutes longer or make a small slurry (1 tablespoon flour mixed with 2 tablespoons milk) and stir in.
- Taste and Adjust: Taste the dip and adjust seasonings. Add more black pepper for spicier kick, or more salt if needed.
- Serve: Transfer to a serving bowl or small slow cooker set to “warm.” Serve immediately with biscuits, crackers, bread, or pretzels.
Notes
- Don’t drain sausage fat—it’s essential for making the roux and adds flavor.
- Add milk gradually while whisking to prevent lumps.
- Dip thickens as it cools; thin with milk if needed.
- Keep warm in slow cooker set to low or warm throughout party.
- Leftovers can be refrigerated up to 3 days and reheated.
- For gluten-free, use gluten-free flour blend and serve with GF crackers/bread.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: ½ cup dip (without dippers)
- Calories: 245
- Sugar: 4g
- Sodium: 485mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 52mg