Sausage Gravy

This homemade sausage gravy recipe is a perfect start for your gravy mastering aspirations!
Homemade sausage recipe cooked and served on a plate with biscuits.

Raise your hand if you like gravy.

Uh huh. Lots of raised hands.

Now, raise your hand if you’re good at making gravy.

Strange…not nearly so many hands in the air.

You people with your weird gravy issues confuse me. Why is it so hard for you? I don’t get it? I mean, I’m super thrilled that I was born with the gravy-making ability, but I’m just oddly confused by you weirdos poor souls that are left in the dark, no gravy in sight.

I’m here to help. I’m spreading the word and sharing the secrets to gravy.

Homemade sausage gravy on green plate.

Actually, no. I’m not. There aren’t any gravy secrets. It’s so easy, y’all!

Good homemade sausage gravy is no secret!

We’ll start with sausage gravy though, because this stuff really can’t be messed up. It’s beyond simple and makes a perfect Fall or Winter breakfast.

It’s tasty on 7 up biscuits and absolutely magical on hashbrowns. Some people even pour it on their omelets.

I, sadly, wasn’t born with the omelet making gene. It’s okay. You can point and laugh. Kind of like I’m doing to you and your lackluster gravy. Not really. I’m nicer than that.

First, fry your sausage until it’s completely cooked through. Pink pork is bad, y’all. Don’t you dare drain the fat. That’s sacrilege.

Next, pour in 1/4 cup of flour. If we’re being honest, I never measure this. I just dump it straight from my flour container until I’ve got enough to coat all of the sausage crumbles.

Stir over medium-low heat for a minute or two to cook the flour. It’ll pretty much disappear and make your sausage look all dry and freaky.

Cooking a homemade white gravy with sausage in an iron skillet.

Grab your milk, cold from the fridge. No need to heat it up! Pour in a cup or so and start stirring. You’re going to freak out and curse my name, because it’ll look like you just added way too much milk. Trust me. Keep stirring.

Now that your gravy is all redonkulously thick, go ahead and add in another cup-ish of milk. Freak out some more because I just ruined your gravy.

Keep stirring and apologize for doubting me when it gets all thick again. You can keep adding milk after this point to get it to the consistency that you like. It’s pretty tough to add too much milk, so long as you keep stirring over medium heat. It really starts to thicken the hotter it gets, so just be patient.

And, that’s it. Super tricky, right?

Serve over homemade biscuits!

Now, in exchange for this little gravy lesson, please come and make me an omelet. I don’t think I’ll ever master those.

Homemade gravy cooked in an iron skillet.

5 from 2 votes

Sausage Gravy

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
Calories: 447 kcal

Such a simple recipe, but it's always a crowd pleaser. Serve over homemade biscuits.


  • 1 pound pork sausage
  • 1/4 cup flour
  • 2 cups milk
  • salt and pepper to taste


  1. Brown the sausage over medium heat in a large skillet, breaking it into small chunks as it cooks.
  2. When the sausage is cooked through, pour the flour over the meat and stir it to coat all of the meat.
  3. Cook for a couple of minutes until the flour is soaked into the meat.
  4. Pour in half of the milk and stir until the gravy thickens.
  5. Pour in the remaining milk and stir until it comes to the consistency you like. If it gets to thick, add more milk as needed.
  6. Add salt and pepper to taste.
  7. Serve over biscuits, hashbrowns, or eggs.
Nutrition Facts
Sausage Gravy
Amount Per Serving
Calories 447 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 12g 60%
Cholesterol 93mg 31%
Sodium 773mg 32%
Potassium 442mg 13%
Total Carbohydrates 11g 4%
Sugars 6g
Protein 21g 42%
Vitamin A 5.7%
Vitamin C 1%
Calcium 14.8%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.