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.
Fantastic! I made it exactly as written and it was wonderful! No issues at all with it being thin or runny. If you add the milk slowly and mix it in before adding more milk, you should be fine. Thank you for this one!
This is a great recipe! I did add two tbsp of bacon grease and one more cup of milk (to thin it out). It was perfect!
That’s how I like mine as well!! I think the bacon grease adds some extra flavor.. Yummmmmy!!
Can you make a day ahead and reheat?
Yes! I recommend reheating on the stove and whisking or stirring well the whole time.
Will this work with Almond Milk? My son loves sausage gravy but is lactose intolerant…
Yes it works fine 🙂
The grease from my sausage keeps separating from the gravy. Not sure what I can do to stop this :/. The recipe is really great tho!
I used impossible sausage and it was excellent
I make this all the time and it’s delicious! Follow the recipe as is, don’t worry about lumps or it seeming too thin, as it thickens up quickly at the end! My go to sausage gravy – thanks!
made 12/2022
followed instructions and it was great!
no lumps and fewer steps!!
used Jimmy Dean hot
doubled garlic powder and almost doubled the Lawry’s seasoned salt.
made a double recipe.
it was runny, after a little panick I kicked up the heat and gave it a few more minutes (whisking) & BOOM it thickened right up. thinned with coconut milk. perfect!
11/22 w/ Linda.
we took sausage out prior to making roux as we were unsure if it would clump this way. added extra seasoning. great!
Loved it! I cut the recipe in half. I used ground “country” sausage, so I omitted salt, I did add pepper, garlic powder and a dash of cayenne! Yum! Thank you so much!
I need to feed about 30, can I triple or quadruple this in a crockpot? Or should I make multiple batches then add to the crockpot?
I would make multiple batches, or one large batch in a big pot on the stove then keep warm in your crockpot 🙂