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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Since I am 88 years old as of last week, I probably will not or should not eat that much gravy in 4 days how do you think it would fare if I froze part of it for later use? Thank you for not publishing email info. Ron
Happy Belated Birthday! I haven’t tried freezing this, some readers have successfully frozen it. Thaw in the refrigerator overnight and heat over medium heat on the stove.
I had not made sausage milk gravy in a long time so I pulled this recipe up. It was terrific! My sausage produced less than a tablespoon of fat (which I used) so I had to add another two TBSP of butter. I used skim milk to make it a little more heart healthy and didn’t even notice the difference. Toward the end I ran out of milk so I just used warm water, again didn’t notice a difference.
I had to leave the salt out for health reasons so I was liberal with the pepper. Barely missed it!
The only thing I would add to the recipe is that you might want to temper the milk to avoid lumps. I warmed my milk up just a little in the microwave for 20-30 seconds. Never heat milk to boiling as it will curdle!
I didnt want to mess with making biscuits from scratch so I used Mary B’s frozen Buttermilk Biscuits that I bought at Target. They taste homemade!
Great recipe! Southern approved! 10/10! I will look for more recipes from this author.
Very good recipe. my first attempt at sausage gravy. you can teach an old dog new tricks!!
Awesome recipe. I am almost 60 years old and I could never make gravy until today! This is so good! Thx for sharing!
Ok, thank you. I thought it was a breakfast pork sausage that you use, I will give it a go. I really miss my mum’s biscuits and gravy! Thank you for the breakfast sausage recipe as well.
Hello, I was wondering if you have a good recipe for breakfast sausage? I live in Australia but am originally from the US. We don’t have breakfast sausage here, so I have to make it from scratch.
Hi Kelly, we have this delicious homemade breakfast sausage recipe that you may enjoy. But for this recipe we use ground pork sausage.
Can’t really give a taste comment. I tried several recipes for sausage gravy, but can’t find one that tastes all that great. Love Bob Evans flavor and have tried several “copy cat” recipes—-no flavor. Any suggestions. I’d be happy to try yours, but I want one worth going to the effort.
I haven’t tried the bob evans sausage gravy so I can’t say for sure how ours compares. But I enjoy the flavors and make it often!
I’ve never tried Bob evans. But it could be whatever type of sausage they’re using instead of extra spices. IE maple flavored or spicy sausage. That will tremendously change the fate.
Those commercial ones have a lot of salt in them so if you want it to taste like them don’t skip on the salt, unless you have heath issues.
I just have a quick question, can I make the sausage gravy today and then the buttermilk biscuit tomorrow morning?
Thank you for all your recipes I love them
Kim
You can, this sausage gravy reheats well. So glad you are enjoying our recipe, Kim!
Thanks again. They came out perfect!
Bacon grease makes this the best. Very easy recipe.
Bacon grease makes it the best. Easy recipe
Can I use almond milk or evaporated milk?
I have never tried this recipe with almond milk or evaporated milk but think they would work. I would love to hear how it turns out!
I have a question regarding your servings. How much of the sausage gravy is considered one serving?
A serving is about ¾ to 1 cup of sausage gravy.
Everything is delicious! I can’t wait to start cooking again.
You hit it out the ball park once again. My family and I really enjoyed this recipe. This is definitely a keeper.
Thank you so much, Elene! Glad you enjoyed it.
I actually use Original Everglades Seasoning rather than salt and pepper and it’s perfection. I add extra pepper sometimes for an additional kick.
I need 36 servings so you have 12 servings so I multiply 3 times but how do I figure for flour 0.75 x 3
Thanks
0.75 is ¾ cup, if you multiply by 3 it will be 2 ¼ cup.
That’s 2.25 c, if you multiply .75 x 3
Thank you!
Had to adjust the recipe since I only have 2/3 lbs sausage left but I put bacon grease and 1 tbsp butter. Added cayenne pepper for a southern touch. Amazing
Sounds yummy, thanks for sharing!
This gravy is really good. My family loved it so it is a keeper
Thank you
I make sausage gravy all the time. I read your recipe and I really don’t understand why you would need butter, or bacon grease. The sausage produces a sufficient amount.
We add the butter or bacon grease to create enough liquid to mix the flour into and thicken the gravy. If you find your sausage produced enough you can leave it out if you prefer.
Love this sausage gravy recipe. So easy and delicious!