Sausage Gravy
HOMEMADE SAUSAGE GRAVY is always the answer to ‘What’s for breakfast?’ Biscuits and gravy are my husband’s favorite breakfast and I love how easy it is to whip this sausage gravy recipe up in no time. I’ll share the step-by-step + video below, but you can scroll on down to the recipe card for the full recipe if you prefer.
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.
Gravy is a bit scary when you’re first starting out in the kitchen, but sausage gravy is basically the easiest type of gravy you could ever make. I can just about guarantee you won’t mess this recipe up and you won’t end up with a bunch of lumps in your gravy!
Serve this sausage gravy over my homemade biscuits for a weekend breakfast that will literally rock your world! These low carb biscuits are delicious too.
How to make Biscuits and Gravy:
Pop your biscuits in the oven while you prepare your gravy. The gravy takes about 15 minutes to make, so plan accordingly on the biscuits.
To start, you’ll want to add a pound of breakfast sausage to a large skillet. I always prefer cast iron (affiliate link) but whatever you have is fine.
Brown your sausage, breaking it up as it cooks.
When the sausage is completely cooked through, you’ll sprinkle flour over the sausage.
Do NOT drain the grease from the sausage. You need that fat to make the gravy.
Stir the sausage well until it starts to look a little dry from the flour.
Pour half your milk right over the sausage and start stirring over medium heat.
It’ll seem like too much milk at first, but just trust me. As the milk heats up, the gravy will thicken.
Once the gravy has thickened a bit, add in the rest of the milk.
Add in a pinch or two of salt and plenty of freshly cracked black pepper. We like ours really pepper-y!
Now, you don’t HAVE to stir 100% of the time, but you definitely don’t want it to sit for too long without stirring. This goes quick, but it does take some attention.
If you let your gravy get thicker than you’d like, just add in more milk until it hits the consistency you’d like.
If you want a thicker gravy, just keep stirring over medium heat. Eventually, it will get to a point that it will no longer thicken, but I can’t imagine anyone would want the gravy any thicker than it will get following this recipe. If you do, next time just add in a couple extra tablespoons of flour with your sausage.
Once your gravy is as thick as you’d like, you’re ready to dig in!
Split a biscuit in half, spoon the sausage gravy over the top, and dig in!
If you’d like a crazy easy biscuit recipe, try my 7 Up biscuits – they’re not quite as good as my dad’s biscuits that I linked above but they’re very very close and they are easier!
This sausage gravy recipe is also completely divine over hashbrowns and omelets.
More breakfast recipes to try:
Breakfast food is a favorite in my house and my kids usually go for the baked goods like blueberry streusel muffins, chocolate banana bread, or cinnamon roll casserole.
My pumpkin donuts and Belgian waffle recipe are a personal favorite.
If you want something more savory, try these frittata muffins loaded with bacon and broccoli or my keto breakfast casserole. Both are naturally low carb, which is a nice way to start the day.
Sausage Gravy
Such a simple recipe, but it's always a crowd pleaser. Serve over homemade biscuits for the best biscuits and gravy!
Ingredients
- 1 pound pork sausage
- 1/3 cup flour
- 2 cups milk plus more, as needed
- salt and pepper to taste
Instructions
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Brown the sausage over medium heat in a large skillet, breaking it into small chunks as it cooks.
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When the sausage is cooked through, pour the flour over the meat and stir it to coat all of the meat.
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Cook for a couple of minutes until the flour is soaked into the meat.
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Pour in half of the milk and stir until the gravy thickens.
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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.
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Add salt and pepper to taste.
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Serve over biscuits, hashbrowns, or eggs.
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 bunsinmyoven.com should only be used as a general guideline.
This recipe was originally published October 2011. It was updated with new photos and a video August 2019. Original photo below.
Great minds think alike. I just made this gravy from scratch for the first time last night. It was wonderful and I can’t figure out why I hadn’t tried it out sooner.
Well, this looks delicious!! Breakfast for dinner might be in the cards this week!
Thanks!
These look so good!! My beloved Great Grandma was the only person who ever made these for me, and I miss them so much! I might have to make some, they look incredibly easy. She didn’t measure anything either 🙂
This looks wonderful – I love that it uses milk instead of cream!
Hmm I think my inabilities might have something to do with the fact that my mom always made it from a packet. Which is really just gross.
I need to pass this along to her and prove to her that she can actually make it from scratch!
I love sausage & gravy!!!! I lived in the south for a while and this was how I was taught to make also!! Leave in ALL the fat!! Love it over homemade baking powder biscuits. Made this for our camping group for breakfast…all i heard was mmmmmmm…more please?
Sausage gravy is one of my favorites…I do love it on hot biscuits. Haven’t made this for ages but you’ve got me in the mood, again! I just know you’re going to have everyone putting this on their “must make” lists!
Pretty sure I’ll be making this tonight. Breakfast makes a perfect supper, right?
As for omelettes, if you can boil water you can make an omelette. (Mix eggs and desired omelette toppings in a cup. Pour contents into a small sandwich size Ziploc bag. Place bag in pan of boiling water for about 10 minutes per egg. Dump contents of baggie into bowl.) Super easy, next to no clean up, and delicious.
I love gravy.
Have you ever made bacon gravy? holy moly, that is good. my in-laws are breakfast lovers, so learning all the breakfast basics was first on my list when i started cooking after we got married.
biscuits + gravy = one happy Brandi.
Bacon fat gravy or sausage gravy pretty much the same taste.. been making this myself since I was a young girl of 16..practiced until I hot it right. First batch could of been used to caulk….lol
ps: my husband is an omelet Master. Bring your gravy over, plus something with Nutella, and we’ll trade.
Living in Arkansas, it’s basically a rule of life that I know how to make good gravy. They’d probably drag me through the streets and throw Busch Light cans at me if I couldn’t 😉
Also, you made me super self conscious when you said to serve over hashbrowns, biscuits, OR eggs….because I serve mine over hashbrowns, biscuits, AND eggs…
I always fail at making gravy. I might just have to give this a try. My mom has some fancy mason jar shake shake thing she does. Mine always taste like paste.
I am thinking breakfast for dinner tmrw. Yummy!
I think you may need more salt and pepper. The more pepper the better aND if you’re using just bacon or sausage fat from fat you save in your refrigerator in a cup.(Use it for pinto beans and white beans.for flavor) Add your flour and season well brown the flour slow stirring and scraping skillet. After flour browns nice slowly pour your milk in and stir, scraping bottom and sides of pan until thickens to desired consistency.
My husband loves biscuits & gravy, sausage & gravy so much I have nicknamed him “Biscuit”!!!!
just finished making this and very yummie especially since it only has a handful of ingrediants! i have a couple go to sausage gravy recipes and this is the simplest and one of the best!
I love sausage gravy…especially over biscuits. But also over mashed potatoes, or a thick piece of toast. Yumm-0!
I am SO glad I found your blog- I was going to make this for dinner tonight (I’m a “breakfast for dinner” type of girl every once in awhile!), but opted for hash browns and eggs instead. I will definitely be using this recipe though, because I am seriously bad at making gravy! It looks great, too!
The trick to making a good omelet is to add a little water to your eggs (not milk as you would in scrambled eggs)-about 1 Tab per egg. Use a good, non-stick pan and add a little butter to make it slide even better-and taste good too ;0) Heat pan on medium until it’s sizzlin hot. Pour egg mixture in pan. As egg sets push the edges toward the middle and tilt pan so that the raw egg slides under and toward the edge of pan. Continue doing this until almost set. Add your yummy stuffing to one side and gently flip up one side. Hoila!
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I just made some this morning and followed all the directions to a T, while it looked great, it still was very bland and didn’t taste at all what I was expecting it too. Help please!!
Sorry to hear that! You definitely have to add a good bit of salt and pepper. It’s a cream gravy so it’s not going to have a ton of flavor and will definitely need salted. You can certainly add in some fresh or dried herbs if you’d like as well.
Thank you very much for the quick repsonse and the ideas:)
Here in the UK we reserve the word ‘gravy’ for a meaty sauce served either with a traditional ‘Sunday roast’, or poured over a meat pie, fried or baked sausages, etc. It comes light or dark brown, thin or thick. Instant mixes are sold, but it’s much better made from the meat juices, roast onion, flour, salt, the water any accompanying greens were cooked in (to conserve flavour/vitamins), and possibly a Knorr or Oxo stock cube.
The idea of a whitish gravy made with milk/cream piques my interest! Is it basically a variation on a classic Béchamel white sauce, such as the French serve over flageolet beans and garlic-spiked roast lamb? I’ll be back with my thoughts as soon as I’ve tried your recipe out.
In cuisine, an omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes egg whites only are beaten with a small amount of milk or cream, or even water, the idea being to have “bubbles” of water vapor trapped within the rapidly cooked egg. Some home cooks add baking powder to produce a fluffier omelette; however, this ingredient is sometimes viewed unfavorably by traditionalists.
First time I had biscuits and gravy my friend made it and it was SO delicious! Next time I had them was at a diner in CO and they were terrible! Super dry biscuits, and way too much super salty gravy. Just made this gravy recipe myself and it turned out SO GOOD! This will be my go to breakfast recipe for sure!!!
We always called it ” sawmill ” gravy for covering our cathead biscuits
Yes, I’ve heard it called that! 🙂
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Wondering if you can freeze this gravy? I am only cooking for 1 and would love to have some on hand when my children come home.
Personally I have karmic issues with pie crust. I am good to go with most any gravy . I solved the omelet issue I’m my kitchen by making really incredibly good, loaded scrambled eggs.
Karmic issues with pie crust…hahaha! Thanks for the laugh!
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This was super easy and super delicious! It was a treat reading the directions which Had me hearing a southern accent co-pilot. I ended up teaching this to Chinese family visiting us. They liked it so much I just had to show them how easy it was to do.
This is a great recipe. Super easy to follow. I make it a lot but always come back to make sure how much milk as i often forget. The seasoning is perfection.
Nothing better than biscuits and gravy! Glad you like the recipe – in the future, you can totally just dump in some milk and keep adding until it’s the right consistency. I never measure any of this and it always turns out. 🙂
I always dice a medium onion and saute it with the sausage. Never measure the flour . Just coat the meat. And add milk and stir. The onion gives it a sweetness that goes well with the savory of the sausage. I totally agree with you on the ground pepper. It’s a must. I make this gravy in a large gallon container for camping with my family and my sister’s family. We use toasted English muffins because it seems easier to prepare in a campfire. We tear the muffins before we pour the gravy on them so the kids don’t have to cut them up with our plastic ware.
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