|

Easy Sausage Gravy Recipe

Sharing is caring!

This easy sausage gravy recipe is the perfect companion to a batch of homemade biscuits. It’s made with simple ingredients, ready in under 30 minutes, and is simply delicious. Skip the packet of gravy mix at the store and whip up a batch of homemade gravy today.

Plate with buttermilk biscuit covered in homemade sausage gravy.

 Why You’ll Love This Southern-Style Sausage Gravy Recipe

  • It’s made with only four basic ingredients that you can find at your local grocery store.
  • You don’t need any fancy kitchen gadgets. It’s made on the stovetop in a skillet.
  • This tasty white gravy is great over warm biscuits!
  • It’s perfect for special occasions, Saturday mornings, or just because. Serve with biscuits, scrambled eggs, hash browns, breakfast potatoes, and cinnamon rolls for the ultimate breakfast.

Let’s take a quick look at how to make sausage gravy. For this classic Southern breakfast comfort food, you need the following:

Ingredients

  • 16 ounces ground breakfast sausage
  • ⅓ cup all-purpose flour
  • 2 ½ cups of whole milk
  • 1 teaspoon black pepper, plus additional for adding later to taste
  • salt, to taste

Steps For Making Homemade Sausage Gravy

Place sausage in a large skillet and cook over medium heat until it is no longer pink. While you are cooking it, be sure to break up the sausage into bite-size pieces (crumbles) in the skillet.

Sprinkle flour over the cooked sausage and stir until the sausage is well coated. Cook the flour-coated sausage for 1-2 minutes. (This should help prevent the gravy from tasting like flour.)

Cooked sausage and flour in a skillet.

Slowly add milk to the skillet and mix until everything is well combined. I like to add a little bit of milk, stir, and then add more milk. I repeat until all of the milk has been mixed well with the sausage.

Stirring sausage, flour, and milk in a skillet.

Stir in 1 teaspoon of ground black pepper. Black pepper really helps to enhance the flavor of the gravy. (It’s similar to how black pepper enhances the taste of chicken and dumplings.)

Turn the burner to low and cook until the sauce has thickened, about 3-5 minutes.

Ladle filled with sausage gravy.

Remove the gravy from the heat source, add salt and additional black pepper if desired, and serve over your favorite biscuits. We like to serve it with our homemade buttermilk biscuits.

Ladling sausage gravy over a biscuit.

Recipe Notes and Tips

  • Use a pound of your favorite bulk pork sausage. If you like things spicy, use spicy pork sausage or add a little bit of pepper flakes.
  • For best results, if your sausage has a lot of fat, drain the excess grease before adding the flour.
  • The gravy will thicken the longer it stands. If the gravy becomes too thick, add extra milk to thin it.
  • If serving with homemade biscuits, prepare the biscuits first. Pop them in the oven to bake and then get started on the gravy.
  • Store any leftovers in an airtight container in the refrigerator.

FAQs

What is the difference between sausage gravy and country gravy?

Country gravy is made without meat.

Why is my sausage gravy bland?

Did you use all-purpose flour? Did the flour cook for a couple of minutes?

It could be that a pinch of salt is needed to help the flavors meld together.

If you have chicken-flavored Better Than Bouillon, try adding a teaspoon to the gravy while it is cooking for added depth.

How can I thicken my sausage gravy thicken?

If your gravy is too thin, you can try cooking it longer. If that does not fix the problem, you can add a cornstarch slurry to the gravy. (Try a mixture of 2 tablespoons of water to 2 tablespoons of cornstarch.)

Plate with buttermilk biscuit covered in homemade sausage gravy.

Sausage Gravy Recipe

This easy recipe is ready in less than half an hour and is great over homemade buttermilk biscuits.
4.60 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 478kcal

Ingredients

  • 16 ounces sausage
  • cup flour
  • 2 ½ cups whole milk
  • 1 teaspoon black pepper plus additional for adding later to taste
  • salt to taste

Instructions

  • Place sausage in a large skillet and cook over medium heat until it is no longer pink.
  • Sprinkle flour over cooked sausage and stir until the sausage is well coated. Cook for 1-2 minutes.
  • Slowly add milk to the skillet and mix until everything is well combined. Stir in 1 teaspoon ground black pepper.
  • Turn heat to low and simmer until thickened, about 3-5 minutes.
  • Remove the gravy from the heat source, add salt and additional black pepper if desired, and serve.

Notes

    • Use a pound of your favorite bulk pork sausage. If you like things spicy, use spicy pork sausage or add a little bit of pepper flakes.
    • For best results, if your sausage has a lot of fat, drain the excess grease before adding the flour.
    • The gravy will thicken the longer it stands. If the gravy becomes too thick, add extra milk to thin it.
    • If serving with homemade biscuits, prepare the biscuits first. Pop them in the oven to bake and then get started on the gravy.
    • Store any leftovers in an airtight container in the refrigerator.

Nutrition

Serving: 1 | Calories: 478kcal | Carbohydrates: 16g | Protein: 23g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 780mg | Potassium: 541mg | Fiber: 1g | Sugar: 7g | Vitamin A: 340IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 2mg
Tried this Recipe? Share it Today!Mention @SouthernKissedBlog or tag #southernkissed!
Sausage gravy and buttermilk biscuit on a plate.

Be sure to come back and tell us how your sausage gravy turned out in the comment section below!

Similar Posts

3 Comments

  1. 4 stars
    My only complaint on this recipe is that I felt 1 Tablespoon of black pepper made it entirely too spicy. We love sausage gravy, and this had great flavor but just WAY too much black pepper. Next time I think I will cut that down to 1/2 Tablespoon and add little by little to taste if I want more. Our noses were running from this as it is written.

    1. Thank you for coming back and leaving a comment. I am sorry that it was too peppery for your liking. I forget that my husband and I tend to like things with more pepper than most people. I changed the recipe to reflect a smaller quantity of pepper. It’s always easy to add more pepper, but impossible to remove excess.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating