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.
OMG! This came out so good. My husband loved it. This will be my go to recipe for them Sunday morning breakfast days.
Thanks for the really good sausage gravy recipe.
Basic recipe except the butter, garlic and seasoned salt was new to me. Wow really punched up the taste. I’m from the south but live in CA for 30 years. Just made this gravy this morning and my southern roots sang with joy. I also made biscuits from scratch. This has been a good day for me, I added two poached eggs and some fried potatoes with peppers and onions. It was worth the effort. And the butter, I never saw that as a kid but the butter will always be a part of this gravy from now on. Very nice.
Hi there! Just curious if there is a milk substitute I could use or would you not recommend doing that? My hubby is lactose intolerant ? Thank you!
Hi! Any kind of dairy free milk works fine! I know people have used unsweetened almond/cashew milk with great results 🙂
Great! I was about to ask the same question. I’ll definitely be trying this out!
Just made this this morning and it is amazing! I used unsweetened almond milk and you would never even know it. Almond milk is a little runnier than regular milk so I did have to add maybe another 1/3C flour to thicken it up. It was wonderful, will definitely make again!
Hubby said it was one of the best he had ever had ! My first time making ever and this recipe was super easy to make and follow ! I used Helpler’s Sage breakfast sausage and it added extra flavor ! This will be my go-to recipe .
I have never had any success making gravy before; however, your recipe had me making it like a pro! It is amazing and easy to follow! My new go-to Sunday family breakfast!
Do you use any particular brand of seasoned salt.
I use Lawry’s 🙂
Excellent recipe! This is a keeper I loved the flavor and thickness of the gravy. I did use store bought buttermilk biscuits to save time. Will try with homemade biscuits next time. Thank for sharing your recipes.
Are you supposed to drain the fat off the sausage before you put the butter in?
Thank you!
No, don’t drain the fat 🙂
So good! I used half and half instead of milk. The seasoning was perfect! Replacing my normal sausage gravy recipe for this one!