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.
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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.
Variations
- 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.
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.
Secrets to Smoother Gravy
- 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.
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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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!
What seasoning and amounts do you use
For this recipe, we season it with salt and pepper as listed in the recipe card Kellie. For extra flavor, we also love to add in bacon fat instead of butter!
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! ;)