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.
In my opinion. This recipe is amazing !!!!! Thank you.
What a great recipe! Used an extra tablespoon of butter because I only had 1% milk and used all Lawrey’s season salt because that’s all I had of that also. Still turned out awesome. Can’t wait to do more.
The BEST! Made it for our Men’s Prayer Breakfast and every one loved it!!! I couldn’t believe all the compliments!
Made a double batch for a brunch party. It got so many great compliments. Followed exact recipe and used spicy Bob Evans breakfast sausage.
Been using this as my base recipe for several years now. Love it.
First time I’ve made sausage gravy. Your instructions were easy to follow, and it turned out great. I’d rate it 10/10 or higher. Only complaint-I should have doubled recipe.
Made this recipe last night for dinner with one addition. A little red pepper and it was amazing. Told it was the best I ever made! Thank you!
Thank you for a great recipe this is a keeper, for sure turned out wonderful never used butter before will be sharing this recipe with my sister.. 😊
Delicious 😋
Always fantastic. I double the garlic powder & seasoned salt, add onion powder (same amount), omit the regular salt & keep the pepper as is. Have made this multiple times and I’m always amazed at how easily it comes together.
This was delicious, easy to make too! I will probably omit the garlic next time and my salty tastes needed a little more salt. Easy fixes.