Name: Sausage Gravy
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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)

This Sausage Gravy is rich, creamy, and packed with savory flavor. Made with simple pantry staples and browned pork sausage, it comes together quickly for a comforting breakfast or brunch.

Spoon the sausage gravy over warm homemade biscuits for a hearty meal.

mixing Sausage Gravy Recipe with a wooden spoon

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Holly’s Recipe Highlights: Sausage Gravy

Flavor: Rich, savory, creamy, and lightly peppery with lots of browned sausage in every bite.
Why Make It: This is an easy one skillet recipe with just 4 ingredients.
Tools: All you need is a large skillet, wooden spoon, and whisk to make this sausage gravy.
Serving: Spoon over biscuits, home fries, toast, or waffles.

Cook Time: 15 Min Servings: 4 Cooking Method: Stovetop

Ingredient Notes

Ground Pork Sausage: Breakfast sausage provides savory seasoning, rich rendered fat, and hearty texture. Use mild, hot, sage, or maple sausage depending on your preferred flavor.
Butter: Butter keeps the flavor rich and classic. You can replace the butter with bacon fat if you have it, the same trick used to make bacon gravy.
All-Purpose Flour: Combines with the fat to thicken the milk and create a smooth, creamy gravy. Cooking it for about two minutes helps prevent a raw flour taste.
Whole Milk: Gives the gravy its richest flavor and smoothest, creamiest texture. Two-percent milk can be used for a slightly lighter gravy.

Turkey Sausage: Substitute turkey sausage for pork sausage for a leaner variation. Add an extra spoonful of butter if the skillet looks dry.
Spicy Sausage Gravy: Use hot breakfast sausage or add a pinch of crushed red pepper flakes for extra heat.
Herbed Sausage Gravy: Add a small pinch of rubbed sage, thyme, or poultry seasoning when the sausage is lightly seasoned.
Extra-Peppery Gravy: Stir in coarsely ground black pepper while the gravy simmers, then add more just before serving.

adding half and half to cooked sausage in pan to make Sausage Gravy Recipe

How to Make Sausage Gravy

Brown the sausage in a skillet, breaking it up. Keep the flavorful drippings in the pan.
Melt in the butter or bacon fat. Stir in the flour and cook.
Stir in the milk. Simmer (full recipe below).
Season to taste and serve hot over homemade buttermilk biscuits.

Break Up the Sausage: Break it into small, even crumbles so every spoonful of gravy has plenty of meat.
Do Not Drain the Sausage: The drippings give the gravy flavor and help cook the flour.
Stir the Flour: Stir it into the sausage and fat until no dry spots remain, then cook it for two full minutes.
Add the Milk Gradually: Add it gradually at first and stir well after each addition to prevent flour pockets and lumps.
Let the Gravy Simmer: Let it reach a gentle bubble. It thickens more as it simmers and as it cools.
For the Perfect Consistency: Thin gravy with a splash of milk. Thicken it by simmering uncovered for another minute or two.

Storing Sausage Gravy

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in an airtight container for up to 2 months.

Reheat: Warm in a saucepan over low to medium-low heat, stirring often. Add a splash of milk as needed while reheating.

Build a Breakfast Spread

Did you enjoy this Sausage Gravy Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

4.97 from 126 votes

Author Holly Nilsson

Sausage Gravy

Author Holly Nilsson

Servings 4 servings

This easy sausage gravy is rich, creamy, and loaded with savory pork sausage. It is ready in 15 minutes and perfect for spooning over warm biscuits.

Save Rate Print

Servings 4 servings

Prep Time 5

Cook Time 10

Total Time 15

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

You can use more or less milk to reach the desired consistency.

We love the flavor of pork sausage, but you can substitute turkey sausage in this recipe. You may need to add extra butter or bacon grease if using a lean sausage.

Store leftover sausage gravy in an airtight container for up to 4 days.

4.97 from 126 votes

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

Cuisine American

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