Best Sausage Gravy is the most simple and flavorful country gravy from scratch! This mouthwatering gravy is perfect with your favorite biscuits and ready super fast!
What is Sausage Gravy?
Biscuits and Sausage gravy is a classic staple breakfast dish in the Midwest and South. It’s one dish that I particularly look forward to having on a chilly fall or winter morning. While we all know that sausage gravy isn’t the healthiest dish in the world it is some of the best stick to your ribs comfort food out there! I highly recommend serving this gravy with my Easy Homemade Drop Biscuits, they are so simple to make!
Can I Make Sausage Gravy the Night Before?
Yes, you can! Make the gravy as directed in the recipe card below. Allow the gravy to cool completely, then, store in an airtight container in the refrigerator for up to 24 hours. To reheat the gravy, pour it into a medium saucepan and warm over medium-low heat while stirring occasionally until heated through.
How do you Make Sausage Gravy?
- The first step to making this gravy is to cook one pound of pork breakfast sausage. You can use mild, hot, maple, or any type of pork sausage that you prefer.
- Once the sausage is browned through with no pink remaining you will add two tablespoons of butter directly to the cooked sausage and allow it to melt.
- Next, sprinkle your flour over the sausage. You will stir the flour into the sausage for 1-2 minutes until that “raw flour” smell is gone. The flour and fat mixture is what will allow your gravy to thicken.
- Pour in the milk slowly while whisking. Your gravy will continue to thicken and bubble as your pour in the milk.
- Once the milk has all been added to the skillet, you will add your seasonings. Allow the gravy to simmer for 2-3 minutes until thickened, then serve right away.
- This gravy can be made in advance and stored in the refrigerator for up to 4 days for best results.
What to Eat Sausage Gravy With:
As I mentioned above, we like this gravy best with my homemade drop biscuits. Any kind of biscuits your family likes will work just fine though. Sausage gravy is also great over fried breakfast potatoes, hashbrowns, grits, and toast.
Enjoy!
~Nichole
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Best Sausage Gravy
Ingredients
- 1 Pound Ground Pork Sausage
- 2 Tablespoons Butter
- 1/3 Cup Flour
- 3 Cups Milk
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Seasoned Salt
- 1/4 teaspoon Salt, More to taste
- 1 teaspoon Black Pepper, More to taste
Instructions
- Brown the sausage in a large skillet over medium-high heat until no longer pink.
- Add the butter to the pan and stir it around until melted.
- Sprinkle the flour over the sausage and stir for 2 minutes.
- Pour the milk into the sausage and flour mixture slowly, whisking constantly until smooth.
- Whisk in the seasonings. Taste the gravy and adjust seasoning if necessary.
- Serve immediately with your favorite biscuits.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I use this every time for my wild boar sausage i get every summer. Easy and awesome. I too sometimes substitute a cup of cream for milk…..
My grown up kids LOVE biscuits and gravy! I Can’t believe I never made it for them growing up! This recipe is easy and they love it! Just had one of my boys call and ask what’s for breakfast, we’re almost there! Done before they arrived!
This was quick ,easy and tasty. She had me at L-awry (seasoned salt) I had to dig for that in reviews. I added 1tsp of pepper as I’m not a fan and used sage breakfast sausage. As well as an additional cup of milk to thin it after it sat waiting to be consumed I also used 1 lg can of condensed milk and added half and half to 3cups. Then but D milk to thin as needed. You can salt or pepper up after and I found the garlic salt and seasoned salt perfect. Thank you. Will make it this way from now on.
I used beyond meat spicy sausage, vegan butter and almond milk (basically vegnized it)….I used all the exact same measurement and it turned out PERFECT. I didnt use seasoning salt though, but an applewood smoked salt instead. Thanks for the recipe, so much easier than making the roux first…..one pot stop!
This is great tasting sausage gravy!!! I’m surprised however, that no one has mentioned the cooking time. I let it simmer on medium heat while the biscuits were baking, otherwise the gravy just seemed too thin… That may have been because I used 1% milk though. I thought I might have to add a bit more flour, but after 20 mins or so, it thickened well, and tasted wonderful!!!
I will definitely make this again.
I’ve never made gravy so easy.
This was an amazing recipe. Thanks for sharing.
great recipe. for me 1 tsp of black pepper was more than enough. definitely will be the only recipe i use for my sausage gravy.
Quite honestly, this is probably the best and easiest sausage gravy I’ve ever made. I left out the seasoned salt and used a smoked kosher salt and it’s fabulous
GREAT recipe, thank you!
Differences in my version:
1) Less black pepper (saw this “hint” in another review)
2) I used 2c milk and 1c heavy whipping cream
3) It’s ALL about the sausage!!! I used the grocery store’s freshly ground sweet & mild Italian sausage. Um, nope, not ok. Everything else was spot on, so my recommendation is to ensure the sausage you’re using is worthy!
we do this every Cmas morning! the only diff is that add the milk and flour together and wisk it…my gravy still turns out great and there are never any leftovers—I also make busquick buscuits
Of all the recipes I have tried we liked this the best will definitely be my go to! Significant other Loved his Father’s Day Breakfast!?
My 14 year old son who is a gravy snob loved it! Super simple but really yummy!