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 94 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

Ingredients  

  • 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

Instructions 

  • 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 94 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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About the author

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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Comments

  1. I actually use Original Everglades Seasoning rather than salt and pepper and it’s perfection. I add extra pepper sometimes for an additional kick.5 stars

  2. 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. Amazing5 stars

  3. 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.

    1. 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.