The Best Sausage Gravy Recipe is simple, homemade, and ready in 20 minutes. This creamy delicious gravy is perfectly paired with your favorite biscuits.
It's a classic everyone loves, whether you serve it on the holidays or as an everyday breakfast. We always serve it with overnight breakfast casserole on special occasions too!
You might think gravy is difficult to make, but surprisingly it's one of the quickest and easiest recipes to make! So having a go-to homemade sausage gravy recipe in your recipe box is a must.
Whether you need a tasty family breakfast on the weekends, something to serve guests, or something quick and easy for Christmas morning, sausage gravy is the way to go!
Here in the south gravy is a staple breakfast fare! Southern sausage gravy is comfort food that is quick, delicious, and easy as pie (or in this case gravy) to make! But you don't have to live in the south to enjoy gravy though, it's the perfect breakfast for everyone!
Why you’ll love this recipe:
- 3 Main Ingredients: Ground sausage, flour, and milk are the main ingredients. Add a few staple pantry items and you are all set.
- Quick and Easy: This recipe comes together in 20 minutes. Now that is fast! It's so good that you'd think it took all day to cook. And it isn't complicated at all. It's basically frying and stirring. Simple right!
- Delicious for any occasion: From a standard family breakfast to a brunch with friends. Serving this up will always impress!
Easy Sausage Gravy Recipe Ingredients
- Ground pork sausage - Typically labeled bulk or breakfast sausage. You can also find this in a spicy or hot variety which gives your gravy a little kick! Then you have Spicy Sausage Gravy = YUM!
- Butter - This adds a little extra richness and doesn't butter make everything better!
- All-purpose flour - This is what binds and how to thicken the gravy.
- Whole milk - To get that extra rich and creamy texture and flavor, I really suggest using whole milk. You can use whatever milk you prefer, but I have found the best results with whole milk.
- Garlic powder - This enhances the flavor and you just need a little to give it that something extra you are looking to add in. It's not overpowering, just subtly scrumptious!
- Salt and pepper - Of course you need a little S&P to round out the flavors. Specks of ground pepper all throughout the gravy are a give away for a great tasting gravy. Make sure to give it a taste before adding salt. Some ground pork may be a little saltier than others!
How to make sausage gravy?
✱ Be sure to see the recipe card below for exact ingredients and instructions!
- Brown the Sausage. Set a large skillet (I love cast iron) over medium heat and brown the sausage. With a wooden spatula "crumble" or break up with sausage into smaller pieces, while stirring. Cook until brown and fully done. I like a little crunch, so cook until some of the edges are well browned. It adds a ton of flavor!
- Roux for gravy: You need butter and flour to make the roux. This is the base and what thickens the gravy. Place butter in skillet and stir until melted. Sprinkle in flour, garlic, and pepper on top of the sausage and slowly stir until well coated. Continue stirring and let the flour cook.
- Add milk. While stirring, slow pour in the milk . Continue to stir and simmer until gravy thickens. Taste to see if salt is needed.
- Serve over warm fresh biscuits.
Recipe Frequently Asked Questions
You have to be sure to cook your flour a few minutes before adding in the milk. Usually about 2 to 3 minutes is enough. You don't want to let it get too brown, just long enough to cook out that flour taste.
Yes. Ground turkey or chicken can be used in place of the pork. You may need a little extra butter for less fat may be rendered while cooking.
Sometimes you just need to let it cook a little longer to thicken, but other times you added a little too much liquid or didn't start with enough flour to begin with.
If your gravy isn't thick enough simply stir 2 tablespoons of flour with 3 tablespoons on cold water and stir until combined. Then slowly stir mixture into gravy and stir until desired consistency.
If your gravy turns out too thick, simply add in more milk in small amounts at a time, until gravy is the consistency you like.
Yes - you can make the gravy ahead of time. Cool and store in an airtight container and refrigerate it up to 4 day in advance.
To reheat, place in a saute pan and warm over medium heat. Add in a little extra milk to thin if needed.
Biscuits, in my opinion, on the other hand are better fresh! You can prepare the biscuit dough in advance and cut them out the day before. You can also freeze cut biscuit dough ahead of time and then cook them the day of.
Yes. You can freeze. It does change the consistency a little. It really is so quick to prepare that I like to make it fresh.
If you do need to freeze it, let the gravy cool completely and the store in an airtight container or freezer bag for up to 3 months.
To thaw: Place in the refrigerator to thaw and reheat in a saucepan. You may need to add a little milk to thin it out a bit.
What to serve with sausage gravy?
The Best Sausage Gravy is most often served on fluffy biscuits! Buttermilk biscuits and gravy are always a win!
It's also so good on toast, english muffins, over skillet potatoes, omelets, eggs, hash browns, and over creamy grits. This list could go on and on gravy is good on just about anything y'all!
It is heavenly on french fries! Oh yes! You heard me right french fries. You have to try it!
Tips
- Seasonings: Be sure your sausage is seasoned. If not you may need to add salt, pepper and maybe a little sage. Taste as you make and adjust as needed.
- Don't drain the sausage drippings - The fat is where all the flavor is and you need it to make good sausage gravy.
- Keep flavors simple - This dish is packed full of flavor and isn't meant to be complicated. It's plain ol' comfort food and just plain delicious. So you don't need to add in tons of extras.
More Breakfast Recipes You Will Love
- Creamed Chipped Beef Gravy
- Easy Creamed Hamburger Gravy
- Overnight Breakfast Casserole
- Blood Orange Sweet Rolls by my friend at Norine's Nest.
Is there anything more southern than biscuits and gravy? Well, except maybe fried pork chops - which by the way goes deliciously with breakfast too!
A soulful southern breakfast isn't complete without biscuits and a skillet of southern sausage gravy! So y'all make up a batch and enjoy!
Now let's dig on into the best southern sausage gravy recipe ever!
Sausage Gravy Recipe
Ingredients
- 1 pound bulk pork sausage
- 2 tablespoons butter
- ⅓ cup all-purpose flour
- 3 to 3 ½ cups milk
- ¼ teaspoon granulated garlic
- 1 teaspoon black pepper, or to taste
- ½ teaspoon salt, or to taste
Instructions
- Set a large skillet (I love cast iron) over medium heat. Add in the sausage and with a wooden spatula break up sausage into smaller pieces while stirring. Cook until brown and fully done (about 8 to 10 minutes).
- Place butter in skillet and stir until melted.
- Sprinkle flour, garlic, and pepper on top of the sausage and slowly stir until well coated and grease is full absorbed. Continue stirring and let the flour cook fully for about 2 minutes.
- While stirring, slowly pour in 3 cups of the milk. Continue to stir and simmer until gravy thickens (3 to 5 minutes). Add salt, if needed. If gravy is too thick, add the last ½ cup of milk.
- Serve over warm fresh biscuits.
✱ Nikki's Tips
✱ Nikki's Tips
- Seasonings: Be sure your sausage is seasoned. If not you may need to add salt, pepper and maybe a little sage. Taste as you make and adjust as needed.
- Don't drain the sausage drippings - The fat is where all the flavor is and you need it to make good sausage gravy.
- Keep flavors simple - This dish is packed full of flavor and isn't meant to be complicated. It's plain ol' comfort food and just plain delicious. So you don't need to add in tons of extras.
Nutrition
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Kelly says
Love this recipe!
Nikki Lee says
Thank you so much, Kelly!
James Witt says
Great recipe, I actually take the sausage out of the pan then add some bacon grease and butter, then add the flour, I cook the “roux” until it gets a nice mahogany color, then add the milk and get it all incorporated, finally add the sausage back in, continue cooking until the it gets the desired consistency. Sometimes I add spicy sausage.
Nikki Lee says
Thank you, James. I am a southerner so you know how I feel about bacon grease! YUM!
Melissa Collins says
Absolutely delicious! We make it all the time and everyone loves it! Thank you for such a great recipe.
Nikki Lee says
Thank you, Melissa! It's a favorite at our house too!.
Isaac says
This is the first time I've successfully made really good homemade gravy! I used this recipe with the drippings from chicken fried steak and it was amazing on mashed potatoes and the steak!!
Nikki Lee says
Thant is awesome Isaac! Chicken fried steak gravy is so delish and easy with this recipe!
Diane smith says
I used 1/2 milk and 1/2 heavy cream
Nikki Lee says
That sounds delicious!
Vicki says
This is similar to mine with the exception of I use half and half and a couple splashes of Worcestershire sauce good recipes
Alice says
My family is very picky, and everyone is always going in different directions, so I am always looking for good, fast, and delicious meals. I made it, and my family just loved it. Thank you, ALICE.
Nikki Lee says
You are so welcome Alice! So happy to hear that your family enjoyed! It's one I make often for mine! So easy and we love it for dinner too!
Mary says
Suggestion... Try using evaporated milk. You’ll never make it with regular milk again. 😊
Debbi says
Can I make this a few days ahead of time?
Nikki Lee says
You could make this ahead of time. Make the night before and reheat in the morning or it can be stored in the refrigerator for 3 or 4 days and reheated. You can also freeze in an airtight freezer bag for 1 month.
Kari says
Wow! I’ve never made this before, and I’m thrilled that this recipe was used my first time! And my last time! This was incredible!
Thank you! Now, back to eating it!
Nikki Lee says
Thank you Kari! It's a tried and true recipe. Simple and crowd pleasing! Keep eating away! <3
Marsha says
A staple at our house. I add a splash of Worchestershire Sauce for a little kick---the more you add the spicier it gets.
Paula says
Yummy! This is probably the best sausage gravy I have ever made. The only thing I will probably do differently next time is to add that last ½ cup of milk.
Nikki says
Thank you Paula! It's such a simple and easy recipe too! My family really loves this one too!
MICHAELA KENKEL says
Comfort food at its finest!! My son loved them!!
Amy says
Wow. This is the best sausage gravy I have ever made at home. So simple, so classic, and SO good! I used my cast iron skillet too and it worked great!
Jennifer Stewart says
Weekends were made for lazy brunch meals and they are not complete without sausage gravy! Mine always turn out pasty but with all these tips I am now the gravy queen of my house!
Paige says
I dream of creamy gravy like this, I really do. I hadn't made it in years, thanks for the inspiration, and it's totally DELISH
Nikki says
Thank you Paige! Such comfort food and simple to make!