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.
Made this tonight was good.
Delicious! I love how easy this was to make, even for me who doesn’t cook very often.
Instead of plain salt, I used old bay seasoning. I added more black pepper and some cayenne pepper as well. To thicken it a little bit more, I added a touch of corn starch.
Great recipe! I added Cajun seasoning to my gravy as we like things a little more spicy.
I made this today and used it in a breakfast casserole. It was delicious. This will be my go to from now on. No more store bought packets!!! Thanks for the recipe.
The best!
Made this today on the spur of the moment! I only had two cups milk so I made the recipe like ‘normal’ and it was a bit thick but tasted amazing!! I also skipped the pepper, used mild pork sausage, and put in about 1.5 teaspoons of onion powder. I also used less salt because of the less amount of milk.
IT WAS SOOOO GOOD!!!
Thank you, Nichole 🙂
Made this for breakfast this morning. Instead of plain flour I used Kentucky Kernel flour and only used 1 teaspoon of black pepper because the flour is already seasoned. This is my go to flour for everything, it’s great for making your base for macaroni and cheese. Thank you for the great recipe. This will be the only one I use.
Great recipe! I followed it word for word. Consistentcy was spot wreon! At the end I added some onion powder and a little more salt. It got thicker then so I added more milk as per instructions. Thank you so much!
This was delicious and super easy to make. I simmered it for about 30 minutes while I made the biscuits and sides and it thickened up nicely. I used 2% milk. Great flavor. Makes a LOT. Can this be frozen?
I’m sincerely a sausage gravy snob. Every restaurant I go to, I have to try their sausage gravy. I’ve tried countless gravy’s and most I’m disappointed. Even my wife’s (Bless her heart) is kinda flavorless. But this recipe (Which I made myself) is awesome!!! I have a local butcher that makes their own breakfast sausage so I used it and since it already has kind of a spicy kick, I left the pepper out all together, but this recipe is money!!!