This sausage gravy is an easy 4-ingredient recipe that comes together in minutes.
Sausage is browned and then simmered in a creamy white gravy that’s so good you’ll be making it on repeat.
Serve this southern favorite over buttermilk biscuits for a delicious meal.
Holly’s Recipe Highlights For Sausage Gravy
- Flavor: This sausage gravy recipe is rich and creamy with a slightly peppery sage flavor from the sausage. It’s very comforting.
- Difficulty: This recipe is easy, making it perfect for beginners. It needs just one skillet.
- Swaps: Use your favorite sausage flavor to change the gravy flavor.
- Budget Tip: Stretch the meal further by adding extra flour, milk, and seasonings.
What You’ll Need To Make Sausage Gravy
Sausage: I use raw breakfast sausage because it has lots of flavor. I prefer pork sausage and usually buy it in the freezer case. Any variety of sausage, including sausage, can be used. If using sausage links, remove the casings.
Butter: Butter is added to the sausage drippings to create a roux with the flour. You can replace the butter with bacon fat if you have it.
Flour: All-purpose flour thickens the gravy.
Seasoning: This sausage gravy recipe is simply seasoned with salt and pepper. You can add a pinch of sage or a sprinkle of red pepper flakes.
How to Make Sausage Gravy
- Brown the sausage in a large skillet (recipe below).
- Add butter or bacon grease to the cooked sausage. Add the flour and cook for 2 minutes.
- Stir in milk slowly until thickened. Season with salt and black pepper.
This homemade sausage gravy recipe is the ultimate comfort food. Spoon it over buttermilk biscuits or fried chicken, or serve it with waffles or eggs.
Serving Suggestions
Sausage gravy is the perfect pairing with biscuits and more.
Did you enjoy this Sauage Gravy Recipe? Be sure to leave a comment and rating below.
The Best Sausage Gravy Recipe
Equipment
Ingredients
- 1 pound ground pork sausage
- 1 tablespoon salted butter or bacon fat
- ¼ cup all-purpose flour
- 2⅓ cups whole milk
- salt and black pepper to taste
Instructions
- In a large skillet, brown the sausage over medium-high heat, breaking it up with a wooden spoon until no pink remains. Do not drain the fat.
- Add the butter or bacon fat and stir until melted. Add the flour and cook for 2 minutes more.
- Add milk a little bit at a time, stirring after each addition.
- Bring to a boil while stirring, reduce the heat to medium-low, and simmer until thickened and bubbly.
- Taste and season with salt and pepper.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dip, Sauce, Side Dish
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Delicious and easy! A win, like all of your recipes that I’ve tried!
So glad you loved it!
There’s a ton of different pork sausages out there.. what is the flavouring in yours? Do you remove casings from a breakfast sausage and smash it up? Or just use a ground pork? Would appreciate some clarity on this :) Thanks!
I use bulk breakfast sausage without casings. I generally use the original flavor but any flavor you love will work. Ground pork isn’t seasoned so if using ground pork, I would recommend adding the seasonings from my sausage recipe.
You can also find this info in the post:
Sausage: I use raw breakfast sausage because it has lots of flavor. I prefer pork sausage and usually buy it in the freezer case. Any variety of sausage, including sausage, can be used. If using sausage links, remove the casings.
Excellent, as always. At first, I didn’t realize I was consistently returning to her recipes, and now I go looking for them. Easy, delicious, and great tips for a non-cook
Same! Tonight I googled biscuits & gravy then immediately changed my search to include Spend with Pennies! Great recipe, as always, thanks!
Made exactly as suggested and it was wonderful!!! I added salt and pepper but I’d recommend very little, if any, salt. Easiest sausage gravy recipe I’ve come across…and it’ll be my ‘go to’ from now on.
excellent easy perfect thank you
I made this today. Very easy to make. Full of flavor. Seemed like the sausage was more than the gravy. I’ll add some more milk tomorrow when I eat leftovers . Thank you for sharing your recipe with us. ❤️
absolutely love this recipe. Make this all the time so simple and easy too. Thank you!
Great easy recipe. I made it and froze it in several small lock bags to keep on hand.
Sharon – how did the frozen gravy taste when you used it? I’m interested in freezing some of this also. Thanks!
lovely
Great recipe !!!!
When making sausage gravey, how do you keep it white? Mine always turns brown from the sausage fat. Am I overcooking the sausage?
It won’t be completely white, it will usually have a slight grey/brown tinge. If the roux (flour) is browned too much or if the temperature it a bit too high this can also change the color.
The best sausage gravy! Very easy to make and reheats the next day, If you have any leftovers. Might have to add a little extra milk if too thick!
So glad you loved it Jeannette.
Delicious. I made 1/2 recipe and I made it GF by switching to a GF flour. Also used part half and half milk and 2 %. Added some ground red pepper for a little kick. Savory and rich – it hit the spot on a cold morning!
Used a little extra butter and came out Delicious
Great & EASY recipe. The spice is also in your sausage that you buy. This was by far the easiest I have ever made and now is a part of My recipe collection.
Thank You !