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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If you want the best tasting gravy add a little poultry seasoning to the gravy.
My husband has been using this recipe for about 3 years. (I make the biscuits!) It is by far the best sausage gravy recipe we have found, and better than most restaurants who claim to have sausage gravy and biscuits where barely any sausage can be found, and the gravy is tasteless and tastes like it came from a jar. Bacon fat – the not-so -secret-any-more ingredient!
I love and share many of your recipes…they are the best and have common everyday ingredients, thank you!!
Thank you so much for the kind words Pam! I am so glad you are enjoying the recipes!
So simple and so delicious!
I did not know how easy this recipe is it turned out delish just a couple shakes of onion powder just wonderful
Love this recipe. It’s so easy and delicious. Better than going out to a restaurant!
Holly, this recipe has greater flavor when using half & half instead of milk. Try it, let me know what you think.
That sounds delicious, thanks for sharing!
Delicious! I followed the recipe exactly except had to use 2% milk since that is what I had. Will definitely do again!
Thank you again for another goof proof recipe! Just made your sausage gravy for a family Father’s Day breakfast and everyone loved it! You made me look like a pro gravy maker! Yay!
You’re welcome, Sherry! Glad everyone enjoyed it.
There is a restaurant in Wickenburg, AZ that serves the best ever biscuits and gravy. Your recipe is close. They add a little pizzazz by adding nutmeg. I promise, it will make a wonderful difference in your taste. Love biscuits and gravy.
Thanks for the suggestion, Cheri! We will have to give it a try.
Beyond delicious and easy! My picky toddlers scarfed it down and asked for more! Will put this in my monthly rotation recipes!
Cast Iron rules.
This is the way I always make my sausage gravy. I do add diced onions to the mostly cooked sausage and cook them until they are translucent before adding the flour and milk. It is richer and creamy using whole milk but for those who don’t want the added calories, LOL, or out of milk, you can use water to make the gravy. It won’t have the same creamy flavor that milk adds to it but still flavored enough to enjoy in a pinch. Hubby likes to add seasoned salt to his gravy and biscuits.
Best sausage gravy I’ve had in a long time, if not ever! It was my first time ever making gravy too! So thanks for posting your simple recipe :) Simply delicious.
I encourage folks to try it over a chicken fried steak!
I have always been in intimidated to make sausage gravy. This morning I thought I’m going to give it a whirl, I decided to click on Spend with Pennies, due to time frame & stars!
It was easier than I ever imagined & it was delicious. My husband said, best breakfast I have ever made, & we have been together over 20 years! Thank you for sharing your recipe!
I’m so glad you both loved it Mindy, thank you for coming back and leaving a review!
Awesome recipe. The added bacon fat is a great idea and tastes awesome
I have used this recipe a few times, I don’t think I will ever go back to prepackaged gravy. I am curious what spices you can add to it away from the normal salt and pepper.
Favorites for us include sage, a tiny bit of thyme leaves, rosemary and/or poultry seasoning.
I put diced up onions in the pan after the sausage is mostly cooked and let go translucent before adding the flour and milk. Adds different texture and flavor. Hubby likes Seasoned Salt on his gravy.
i add garlc poweder and onion powder and some dry mustard powder about 1/2 tsp each… or not depending on who I am cooking for
This is a delicious recipe. I have been making gravy this way for over 70 years. My Mother taught me as a kid. I always use Jimmy Dean (SAGE) sausage. It is seasoned to my taste. A tip or two is to either cook your roux until it is light brown in color if you put too much flour in it simply add more bacon grease. Next always, always have a bottle of kitchen bouquet on hand. Put 1 capful in after the milk. That makes the bowl of gravy look like gravy and not wallpaper paste. You won’t be disappointed. I have set the sausage aside after frying it and added back in after the gravy in the right thickness.
Kitchen Bouquet is a lovely idea! Thanks for sharing!
I like to put a touch of cayenne in my gravy. But be careful and taste test asyou go.
Great easy recipe, gravy was a perfect color and consistency. The taste was good but not wonderful. Next time I will try a different brand of sausage the one I used was not spiced as much as I like.
Awesome turned out perfect. Thank you
Thank you Holly for your recipe, you made my life so much easier for my first time to make sausage gravy.
It’s tasty, easy and awesome!!!
Absolutely delicious! This is one of my husband’s favorite breakfasts! We make it with Neese’s Sausage—the sausage made right here in NC—and put it over freshly baked Pillsbury Grands frozen biscuits. I love your additional ideas of ways to serve this same sausage gravy, and we may try it over cornbread or with fried chicken!
Another incredible recipe! Super yummy and so easy!! I make this for special weekend breakfasts along with your Homemade Biscuits. I don’t buy whole milk so I use the 2% I have on hand and add in a little half and half for an extra creamy boost! No need to shop special ingredients with this recipe! Your website is the first place I go for new recipes and I have built quite a list of favorites I use as well!!