Easy Sausage Gravy Recipe
This easy sausage gravy recipe perfectly complements a batch of homemade biscuits. It’s made with simple ingredients, ready in under 30 minutes, and is simply delicious. Skip the store-bought gravy mix and whip up a batch of homemade gravy today.
What you’ll love about this recipe:
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 the sausage in a large skillet and cook over medium heat until it is no longer pink. While you cook it, be sure to break the sausage into bite-sized pieces (crumbles) in the skillet.
- Sprinkle flour over the cooked sausage and stir until 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, stirring until everything is well combined. I like to add a little milk, stir, then add more milk. I repeat until all the milk has been well mixed with the sausage.
Stir in 1 teaspoon of ground black pepper. Black pepper really enhances 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 your favorite biscuits. We like to serve it with our homemade buttermilk biscuits.
If you love hearty Southern breakfasts, don’t stop here! Try my Biscuits and Gravy combination for a true comfort classic, or bake up a batch of Butter Swim Biscuits to pair with your gravy. For something different, my Red Lobster Biscuit Copycat adds cheesy, garlicky flair to the table, and my Biscuits Made Without Buttermilk are a lifesaver when you’re out of the good stuff.
Sausage Gravy Recipe
Ingredients
- 16 ounces sausage
- ⅓ 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
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- 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.
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- For best results, if your sausage has a lot of fat, drain the excess grease before adding the flour.
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- The gravy will thicken the longer it stands. If the gravy becomes too thick, add extra milk to thin it.
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- If serving with homemade biscuits, prepare the biscuits first. Pop them in the oven to bake and then get started on the gravy.
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- Store any leftovers in an airtight container in the refrigerator.
Nutrition
Tips & Tricks
- 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
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.)
Last Bite
Did this Easy Sausage Gravy hit the spot? Tell me how it turned out in the comments below – or share your own Southern breakfast favorite! Don’t forget to tag @southernkissedblog when you post your biscuits and gravy on social media, and be sure to share this recipe with anyone who loves a good, down-home breakfast.
I agree that the pepper should be cut in half, those who like spicy can add their own additional pepper or Tabasco is good or I tried a dash of basil was a good touch, last change was to use half beef and half pork, buttermilk biscuits were the best
What a great recipe! I started with half the pepper per a comment but ended up adding the rest. Such a great breakfast!
yummy
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.
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.