Sausage Gravy is one of my all time favorite comfort foods. A long-time family favorite, homemade sausage and gravy goes hand-in-hand! Its great over biscuits, fried chicken, and even waffles or mashed potatoes

We love comfort food around here, from shrimp and grits to homemade mac and cheese. Creamy and delicious, this homemade sausage gravy is totally irresistible!

sausage gravy ready to serve from a pan

How to Make Sausage Gravy

With just 5 ingredients, a great Southern Sausage Gravy is a cinch to make and pretty much fool proof! To make homemade sausage gravy:

  1. Crumble up the ground sausage while it cooks until the pieces are very fine.
  2. You need the fat to make the roux so do not drain the sausage once cooked (or even add a bit of bacon grease- so good!).
  3. Add the flour and cook for about two minutes.
  4. Add a little milk a bit at a time and keep stirring until it gets smooth and creamy. Bring it to a boil and then reduce the heat to a simmer until it is thickened.

Be sure to season sausage gravy with salt and pepper. Of course nothing goes hand in hand like Biscuits and Gravy so serve this sausage biscuit gravy right away (or put it over cornbread or serve with fried chicken)!

Adding milk to sausage gravy

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Tips for the Best Sausage Gravy

  • Seasonings: Make sure you use a seasoned sausage or add your own seasonings including sage, salt and pepper.
  • Fat: To make a good sausage gravy you need fat so don’t drain your sausage. Add in real butter and/or bacon fat for great flavor!
  • Keep it Simple: Sausage gravy isn’t a fancy dish it’s just plain ol’ good. No need to add in a lot of extras.
  • Serve with Starches:  Biscuits are traditional but any starches from potatoes to breads will work just fine!

stirring sausage gravy with a wooden spoon

Serve this Sausage Gravy over traditional biscuits or any of the following:

Even better, top this with a soft egg so the yolks are runny. Heaven on a plate.

sausage gravy ready to serve from a pan
4.96 from 98 votes↑ Click stars to rate now!
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The Best Sausage Gravy Recipe

Sausage gravy is one of my all time favorite comfort foods. A long-time family favorite, homemade sausage and gravy go hand-in-hand.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1 pound pork breakfast sausage
  • 1 tablespoon salted butter or bacon fat
  • ¼ cup all-purpose flour
  • 2 ⅓ cups whole milk
  • salt and pepper to taste


  • Brown sausage over medium high heat until no pink remains. (Do not drain).
  • Add butter (or bacon fat) and cook to melt. Stir in flour and cook 2 minutes more.
  • Add milk a little bit at a time stirring after each addition.
  • Bring to a boil, reduce heat and simmer until thick and bubbly.
  • Season with salt and pepper to taste.
4.96 from 98 votes

Nutrition Information

Calories: 485 | Carbohydrates: 12g | Protein: 22g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 103mg | Sodium: 807mg | Potassium: 469mg | Sugar: 7g | Vitamin A: 405IU | Vitamin C: 0.8mg | Calcium: 171mg | Iron: 1.6mg

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
Sausage gravy in a pan with a wooden spoon and sausage in a pan with milk being poured in with a title
Sausage gravy in a pan with a title



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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. 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!5 stars

  2. I love and share many of your recipes…they are the best and have common everyday ingredients, thank you!!

  3. Holly, this recipe has greater flavor when using half & half instead of milk. Try it, let me know what you think.5 stars

    1. Delicious! I followed the recipe exactly except had to use 2% milk since that is what I had. Will definitely do again!

  4. 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!5 stars

  5. 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.5 stars

  6. Beyond delicious and easy! My picky toddlers scarfed it down and asked for more! Will put this in my monthly rotation recipes!5 stars

  7. 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.4 stars

  8. 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.5 stars

  9. 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!5 stars

    1. 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.

      1. Favorites for us include sage, a tiny bit of thyme leaves, rosemary and/or poultry seasoning.

      2. 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.

      3. 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

      4. 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.

      5. I like to put a touch of cayenne in my gravy. But be careful and taste test asyou go.5 stars

  10. 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.

  11. 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!!!5 stars

  12. 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!5 stars

  13. 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!!5 stars