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.
So delicious! Used this recipe for my first time making homemade sausage gravy; served it over homemade drop biscuits and my family absolutely loved it! I omitted the extra seasonings/spices due to personal preferences; will definitely be making this again soon!
Made this for my significant other this morning; said it was the best sausage gravy he has ever had. Thank you for this recipe! For those concerned about too much grease from the sausage–I used quality fresh pork sausage and there really wasn’t any grease in the pan at all 🙂 I also have my own seasoning blend that i have developed over the years and used ghee instead of butter. Delicious.
Making this tonight for my family. I, like many, was surprised my the garlic and season salt, but I like the addition. Thank you for this recipe!
I drain mine. It would be super greasy otherwise.
Definitely one of the best sausage gravy recipes. I wing it on the amount of seasonings, but these seasonings listed are great in the gravy. Better than a recipe I loved from a restaurant. Definitely a must try if you haven’t.
If you drain yours, you are draining away flavor. Fat is flavor and it will not be greasy because the flour will absorb it and incorporated into the dish.
I made this for the boyfriend as I am still trying to impress him with my cooking skills (that I have ZERO of. Honest, I am a really bad cook). I followed this to a T and though his one critique was that bits seemed a little salty, it was “the best he has ever had”. So, instead of adding the addition of salt, next time I make this I will do everything as is minus salt and do a taste test at the end to see if it is needed. I know he wasn’t just fluffing me either because there have been some things he has requested I not try and make again 🙂 Thank you so much for this recipe!
@ Becka:: I too followed blindly even though when I read it I was like ^ garlic? Seasoning salt? I don’t recall tasting that in my gravy when I’m out and about..
it was all going so swimmingly and tasting amazing and then I added the spices 🙁 but I’m not really sure what happened?? I didn’t think it was the spices at first, but I kept taste testing and it was getting more and more bitter. I used a cast iron skillet and thought maybe it was too hot, maybe burning (thus bitterness), I removed from heat. I added one more cup of milk but.. it still tastes bitter. @ Victoria too, I thought maybe too many drippings were left in..
Maybe it’s just taste preferences but I will leave out both garlic & seasoning salt next time.
Nichole, any hints to fix it now? After adding the extra cup milk I was hopeful but, no go.
Hi! Sorry it was bitter for you, I haven’t had that experience before. Very possible that something had burned and that would be my first guess. I’d say try turning the heat down with the cast iron. Also, you could just leave the seasonings out, then taste at the very end and add seasoning to your preference and that might help 🙂
Easy recipe. I’ve never had biscuits and gravy so this ened up being an experiment for me. I used Greek seasoning salt to replace all the other seasoning and I used skim milk. Greek seasoning salt worked great for me, but skim milk is to thin for gravy. Please let me know if my thoughts on the milk is correct. I will use whole milk next time to see if the gravy will be thicker.
Hi! Glad you liked it, yes skim milk will result in a thinner gravy
This is pretty much how I make mine but I use hot breakfast sausage and add some dried thyme leaves, or fresh thyme leaves if I have them, to mine. I also use Half-and-Half instead of milk, as it has a better flavor. Or you can use half milk and half Half-and-Half. I usually don’t use seasoning salt in anything but if salt is needed, I’ll shake in some celery salt for flavor.
Making this tonight. Do you drain the sausage after cooking?
No thats what gives the flavor
I wouldn’t drain the sausage fat after cooking you will want that fat along with the addition of butter then the addition of your flour to make your roux (equal parts fat to flour) that is what will thicken your gravy once you add your cold whole milk. Also, the main point of this recipe is making sausage gravy so you want to use the sausage fat as it will led to a more pronounced sausage flavor.
Super yummy! She definitely mentions checking the seasoning, and seasoning to taste. I just went along blindly and followed the recipe. If you are not a super peppery person, check the pepper portions. I could have used 1/2, BUT that is just me!
I used 1/2 the peeper too and it was perfect for me, just the right amount of kick! Best sausage gravy I’ve ever had!!!!
Worked great. I added about a tablespoon of flour to thicken. Was delicious! Perfect for biscuits and gravy.