by Holly
Sausage Gravy is one of my all time favorite comfort foods. A long-time family favorite, homemade sausage and gravy goes hand-in-hand! Its great over biscuits, fried chicken, and even waffles or mashed potatoes!
We love comfort food around here, from shrimp and grits to homemade mac and cheese. Creamy and delicious, this homemade sausage gravy is totally irresistible!
How to Make Sausage Gravy
With just 5 ingredients, a great Southern Sausage Gravy is a cinch to make and pretty much fool proof! To make homemade sausage gravy:
- Crumble up the ground sausage while it cooks until the pieces are very fine.
- You need the fat to make the roux so do not drain the sausage once cooked (or even add a bit of bacon grease- so good!).
- Add the flour and cook for about two minutes.
- Add a little milk a bit at a time and keep stirring until it gets smooth and creamy. Bring it to a boil and then reduce the heat to a simmer until it is thickened.
Be sure to season sausage gravy with salt and pepper. Of course nothing goes hand in hand like Biscuits and Gravy so serve this sausage biscuit gravy right away (or put it over cornbread or serve with fried chicken)!
More Recipes You’ll Love
- Sheet Pan Shrimp Boil – so much fun!
- Easy Turkey Gravy – another easy gravy
- Biscuits and Gravy – a southern classic>
- Baked French Fries (Oven Fries) – great under gravy!
- Instant Pot Mashed Potatoes – quick and easy base for this recipe!
Tips for the Best Sausage Gravy
- Seasonings: Make sure you use a seasoned sausage or add your own seasonings including sage, salt and pepper.
- Fat: To make a good sausage gravy you need fat so don’t drain your sausage. Add in real butter and/or bacon fat for great flavor!
- Keep it Simple: Sausage gravy isn’t a fancy dish it’s just plain ol’ good. No need to add in a lot of extras.
- Serve with Starches: Biscuits are traditional but any starches from potatoes to breads will work just fine!
Serve this Sausage Gravy over traditional biscuits or any of the following:
- Toasted English Muffins
- No Boil Slow Cooker Mashed Potatoes
- Toast
- 30 Minute Dinner Rolls
- Easy Home Fries
- Hash Browns
Even better, top this with a soft egg so the yolks are runny. Heaven on a plate.
Sausage Gravy
Prep Time 5 minutes
Servings 4 servings
Course Dip, Sauce, Side Dish
Cuisine AmericanIngredients
- 1 lb pork breakfast sausage
- 1 tablespoon salted butter or bacon fat
- 1/4 cup all-purpose flour
- 2 1/3 cups whole milk
- salt and pepper to taste
Instructions
- Brown sausage over medium high heat until no pink remains. (Do not drain).
- Add butter (or bacon fat) and cook to melt. Stir in flour and cook 2 minutes more.
- Add milk a little bit at a time stirring after each addition.
- Bring to a boil, reduce heat and simmer until thick and bubbly.
- Season with salt and pepper to taste.
This one is a keeper! Luscious, savory, and so simple!
Absolutely delicious
Wow this was great will definitely make again! Used Bob Evans Maple pork sausage so easy to make!
Thank you for awesome recipes that you graciously send. They are fantastic makings and I let people know of your great ideas. Keep up the great work. We love it and I am truly thankful.
Love your recipes.
love all these recipes
Why thank you Gail! We appreciate that.
Love making different stuff to eat love to cook
Definitely some different recipes here for you to try Lydia!
Yummy
Thanks Karen!
Just one word “Yummy”
Thanks Victoria!
I add soup base instead of salt to add an extra layer of flavor. Pork or beef base work well!
That sounds like a great idea Krista! Thank you for sharing!
i don’t measure when i make my sausage gravy but this is my exact list of ingredients but i have one additional item, red pepper flakes to taste.
Yummy addition, I love red pepper flakes, thank you for the idea!
I’ve been making my gravy this way for 40 years and I still think it’s the best. Seasoning is key.
Thank you Dawn, so glad you loved it!
Things are looking Will try the recipe
I hope you enjoy it Kevin!
This recipe is very good and the way I was taught by my mother so many years ago. However, nowadays we know about fat clogging our arteries, so leaving all the sausage grease, plus adding bacon fat and./or butter is just a heart attack waiting to happen. I now drain most of the sausage fat and add some canola oil or olive oil, which are good oils. I then add the flour and finish off as you have it written. It’s still very good this way and I feel better not making something with that much saturated fat.
That sounds like a delicious and healthier way to make gravy Jeanie!
Just like I make it, but I add 1.) finely diced potatoe I have browned in bacon grease, along with finely diced green peppers and onions
Mmmm…that sounds delicious Gary! Thanks for sharing!
Instead of using milk in the sausage gravy use condensed milk from a can!
Great idea, I’ll have to try that!
I use the condensed milk as well. Makes all the difference in the world. A much richer and flavorful gravy. Made this way for years. Now my kids make it the same way.
Love trying recipes, my family loves sausage gravy.
We love trying recipes too! Happy to hear your family loved it!
My grandmother always added the milk all at once, not a little bit at a time. Her gravy was the best ever.
There is nothing like grandma’s gravy!
I always add a pinch or two of poultry seasoning to my sausage gravy. It adds just a little something extra. Give it a try!
I bet that would be amazing Barb, thank you for sharing!
I use diced onions raw over the top. That little bit of crunch. Plus I love onions.
That sounds great Mark!
I have a ceramic coaster with the saying “There’s nothing that biscuits & gravy can’t fix” and I have to say that is so very true! This is how I’ve been making our B&G forever. If I’m feeling “faintsy” I’ll add some chopped onion to the sausage. For those of you that aren’t fluent in southern, faintsy = fancy. ;o)
LOL! I’ll have to try it your faintsy way next time! ;)