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
If you enjoy the video of this recipe below, be sure to follow us on FACEBOOK to see the most delicious recipe videos every day!
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.
Easy to make but will leave out the seasoning salt next time. Didn’t care for that taste in my gravy.
I always used a certain pre seasoned envelop packet when making sausage, gravy & biscuits simply because I liked it & also partly because I’ve never tried making it from scratch before… BUT, I have to say, I tried this recipe and it was just PERFECT!! I have used this recipe about 3x now in the past month! Once with Bob Evans regular pork sausage, Bob Evans spicy hot sausage & jimmy Dean’s regular pork sausage.. I personally like the jimmy Dean’s better and my son prefers the spicy lol & we LOVE it with fried potatoes! I don’t think I’ll be making it the other way for a while! Lol Perfect!
I cut the pepper in half because my kids are really sensitive to spicy food. Turned out great! Thank you for the recipe!
Made this for the first time this morning using hot sausage. This coupled with the 2 Tbsp of pepper made it a little too spicy ( and believe me I love spicy). I am now questioning whether to use mild sausage & the ground pepper or the hot sausage and no pepper the next time I make. Overall I followed the recipe as presented & it came out excellent.
Larry… 2teaspoons of black pepper…Not 2tablesoons!! Wow! Must have been very spicy! Try again….it is good!
This recipe was super easy to make and so yummy! Too peppery for me and I only did 1tsp of the black pepper so I will adjust but definitely will make this again!
I made this with chicken sausage and wow! Very tasty! Thanks for the simple recipe.
My husband, who is not confident in the kitchen, cooked this (with the easy drop biscuits) for me for Mother’s Day- it tasted Amazing, and simple enough for him to follow without frustrations. We did have to add a little cornstarch at the end as it wasn’t thickening up, but maybe he measured the flour wrong 😉
This is the first time I have ever made homemade gravy it was so easy
Thank you
I have been diagnosed with breast cancer and I need it to be easy
Love this recipe.
First timer.. actually this is my second attempt making sausage gravy. My first was an absolute failure! This morning is a success! Thanks so much for this easy recipe.
Ok I made this recipe, it was good, i had to double the flour because 3 cups of milk was like soup to me.
You really shouldn’t add flour after milk has been added, you end up with raw flour taste. Just keep mixing over heat and it will thicken.
I made this today. I think next time I am going to use a little more salt and a little less pepper.