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 delicious. Skip the packet of gravy mix at the store and whip up a batch of homemade gravy today.
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Why You’ll Love This Gravy Recipe
- It’s made with only four basic ingredients. You probably already have everything but the sausage.
- You don’t need any fancy kitchen gadgets. It’s made on the stovetop in a skillet.
- It tastes great over biscuits!
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 sausage
- ⅓ cup all-purpose flour
- 2 ½ cups of milk
- 1 teaspoon black pepper, plus additional for adding later to taste
- salt, to taste
🔪Steps For Making Homemade Sausage Gravy
Brown sausage in a large skillet over medium-high heat until it is no longer pink. While you are cooking it, be sure to break up the sausage into bite-size pieces 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.)
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.
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.
Remove the gravy from the heat source, add salt and additional black pepper if desired, and serve over homemade buttermilk biscuits.
Recipe Notes
Use a pound of your favorite bulk pork sausage. If you like things spicy, use spicy pork sausage.
If your sausage has a lot of fat, drain the fat 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.
FAQs
Country gravy is made without meat.
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.
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.)
📖 Recipe
Sausage Gravy Recipe
Ingredients
- 16 ounces sausage
- ⅓ cup flour
- 2 ½ cups milk
- 1 teaspoon black pepper plus additional for adding later to taste
- salt to taste
Instructions
- Cook sausage in a large skillet over medium-high 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.
Video
Nutrition
Be sure to come back and tell us how your sausage gravy turned out!
Heather says
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.
Lynda says
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.