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.
Very easy to make and my 9 year old loved it. I was a bit worried because it was not thickening but it went from very liquid to the right consistency quickly when it finally happened. My son says it is a make it again meal. Thanks.
Holy black pepper! Next time I think I’ll have the amount of it (to each their own, eh?) Other than that, perfect recipe!
A perfectly seasoned, savory, and hearty gravy. Crazy easy to follow recipe. Whips up in a jiffy and IMHO needs no modifications. Crazy delicious and outrageously tasty. I made a triple batch for a church breakfast and it was well received.
I was skeptical about adding butter and garlic because I grew up on a very plain version of sausage gravy, but this is really outstanding!
Nicole – I just made this for the 10th time this morning. Always amazing. I always half it for 2 people. The butter and seasonings were always missing but are just right for this recipe! Thank you so much. Our very favorite! Karen
Excellent recipe!!
My wife and I recently returned from a cross-country drive to Arizona. Once we got past the Mississippi River, we found that we could expect biscuits & sausage gravy to be on the breakfast menu.
When we got back home I told my wife that I intended to do something about the absence of biscuits & gravy at our breakfast.
I think that she was skeptical, but I had 100% success by following this recipe. I already knew how to make biscuits from scratch, so we’re all set now! I just started baking after retiring, so I don’t modify recipes in any way yet, but I can’t imagine how OR why you would modify this one!
Thank you Salty Marshmallow!
DELICIOUS! 😋
This is excellent! I’ve made it now over a dozen times, so thought I’d comment. Way too much pepper for me though, but that may vary depending on the sausage you use. Between 1/4 and 1/2 teaspoon seems plenty.
I love this recipe and so does my family! Love true Salty Marshmallow! Every recipe I have tried has been a success!