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 made this for the first time today. This is the tastiest gravy I’ve ever made.
It will now be my go to.
Thank you!
I basically cut this recipie in half because I didn’t want to make a full pound of sausage. My sausage patties were pre-cut and frozen. I cooked the sausage, forgot the butter before adding the flour. I added the butter then the milk. Everything turned out fine. I was surprised how well it turned out because that never works for me when I make something new for the first time. I was also shocked because I thought this would take some skill. The reason is I have had biscuits and gravy from the cafeteria at work where they make a lot of food from scratch and they have never been as good as this simple recipe.
This recipe is lit! It makes amazing gravy! My kids absolutely live it! Thank you so much.
Making this now for the second time in a week. It’s a keeper…
This is fantastic. I was very concerned about the amount of black pepper but made this as written with the exception of seasoned salt (didn’t have). I just used kosher salt. It was a tiny bit too peppery for me. Next time I’ll back off the pepper a bit. Make this. You won’t be sorry.
On this chilly January morning I made some comfort food . I did use turkey sausage instead of the pork sausage . Was delicious.
All these comments about not having had biscuits and gravy before, my heart weeps for you. Trust in this recipe and all will be saved!
I made this today! Super easy and super delicious!!! I used hot Italian sausage, yum!!!! Seasonings were perfect! Thanks for a great go-to recipe!!
It was great and easy I’ not going to buy the pre-mix envople anymore
Traditional Sausage Gravy is a simple recipe to execute but not easy to get it right, much like making grits or fried chicken (btw a Top Chef Challenge!). We live in Montana and our favorite local breakfast joint features it with bison instead, much leaner than pork sausage which makes me feel a bit less guilty when ordering it. I can’t wait to use this recipe Christmas morning with local bison sausage. This is my ultimate breakfast comfort food!