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.
Good recipe. I used Jimmy Dean original breakfast sausage and followed the whole recipe — only thing I might do is taper back on the pepper (maybe 1 tsp instead, as it got a little hot, but was still good). Thanks
Sausage and were excellent!
This is a really great and super easy recipe. I’ve always done the passed down family sausage, grease, flower and milk mix, but this one has that lil’ bit o’ somethin’ special, lol. I got high praises from one of the most picky people, my cousin, lol. He told me I need to keep that recipe forever! Haha The butter and garlic really gave it that special mmmph, and perfect flour ratio! Brava!
I just made both your Sausage Gravy and your drop Buiskits,they were both delishes.The Buiskits were light and fluffy.
Do you drain’t the sausage after cooking?
No, don’t drain it 🙂
No, don’t drain the grease from your sausage after cooking. You need it to help form your gravy.
I can’t wait yo make this!
The flavor of this recipe is outstanding!! I only changed the recipe to use breakfast sausage instead of the plain ground pork. Definitely will be pinning this recipe to make again! Thank you!
Is it all purpose or self-rising flour? I don’t eat gravy or know anything about it. I’m making it for someone else.
Hi! It should be all purpose flour 🙂
AWESOME recipe
Thank you!! 🙂
So delicious and easy! Best I ever had. My husband loved it as well. We had biscuits and basted eggs with our sausage gravy. Thank you!
I’m paranoid so I cooked the flour like twice as long, but this was so good! It WASN’T floury and hard to get through. By far the best sausage gravy recipe I’ve ever made.