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.
Have you tried doubling this recipe? I have a large group Christmas morning. ????
Yes! You can double it, no problem 🙂
I love a good gravy. While I tend to ‘zen’ my way through the milk/flour ratio( I like my gravy a little on the thick side), I use this recipe as a reference all the time. I find that using 1/2 to 1/3 lb of Chorizo sausage gives it a nice kick. Just try to keep the chorizo and the other sausage separate while cooking.
P.S.
Love the crispy baked chicken thigh recipe as well!!!!!!
I’m not the greatest cook in the world because I only learned basics (except cookie baking – I excel there because I can take breaks along the way to avoid a pain flare) because my mother was such a great and fast home cook. When I make her recipes, the time to complete is a minimum of 3x as long for cutting, prep, rest breaks, and actual cooking. She’s now unable to walk due to diabetic neuropathy so I am her caregiver and she is subject to my limited range of skills. I’ve attempted sausage gravy in the past and ended up with a series of lumpy or thin watery messes (my mother is so generous or so hungry by the time I finish cooking that she’ll eat whatever I make without complaints.) Using your recipe and the extra butter and flour directly into the meat, I have successfully made a dish that in proud to eat and serve. Thank you. I’ve already bookmarked a number of your other recipes to try later. I cannot wait. (I’m a big fan of one-pot meals to make clean up easier and I’ve found quite a few here.)
Thank you so much, Erika! I’m glad you found me. It really warms my heart to hear that you find my recipes helpful and can make something you’re proud to serve! 🙂
Fist time l’ve made gravy turned out awesome but I used Italian sausage instead was amazing
First time ive ever made gravy, and i used italian sausage. It was amazing!
I’ve never used Italian sausage before, Colleen! Maybe I’ll have to give it a try 🙂
What kind of seasoned salt do you use??
Hi! Sorry for the delayed response! The brand I have is Lawry’s Seasoned Salt. 🙂
I’ve never had this sort of gravy and never had proper American style biscuits so I think I’m going to have to make this and finally see what the fuss is about 😀
Wow wow wow!!! Ok, my mouth is watering…this looks to die for! 😀 Total comfort food and it looks fantastic!
I can’ t wait to try this recipem looks so simple and delicious. Pinned!
Oh man, this takes me back. Sausage gravy is one of those things I ALWAYS want, but can’t bring myself to put the effort into. You make it sound so simple though!