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.
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:
- 16 ounces ground sausage
- ⅓ cup all-purpose flour
- 2 ½ cups of milk
- 1 tablespoon black pepper
- 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 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 sauce has thickened, about 3-5 minutes.
Remove gravy from the heat source and serve over homemade buttermilk biscuits.
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.
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.)
- 16 ounces sausage
- ⅓ cup flour
- 2 ½ cups milk
- 1 tablespoon black pepper
- salt to taste
- 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 ground black pepper.
- Turn heat to low and simmer until thickened, about 3-5 minutes.
- Remove the gravy from the heat source, add salt if desired, and serve.
Be sure to come back and tell us how your sausage gravy turned out!