This sausage gravy recipe comes together quickly with just four ingredients. Ground sausage is browned, then stirred with simple pantry ingredients to make a classic breakfast that’s easy and satisfying.
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Holly’s Recipe Highlights
- 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 and 15 minutes.
- 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: Use raw breakfast sausage because it has loads of flavor. I prefer pork sausage and usually buy it in the freezer case. Any variety of 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.
- Milk: Whole milk makes for the creamiest 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 (full recipe below).
- Add butter to the cooked sausage. Add the flour and cook.
- 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.
Serve Sausage Gravy With…
Did you enjoy this Sausage Gravy Recipe? Be sure to 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
- 2 ⅓ 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! ;)