Our Sausage Gravy Recipe is a Southern staple, served over biscuits for breakfast or ‘brinner,’ and always a huge hit with the family. I’ll share the step-by-step + video below for this easy biscuits and gravy recipe or you can push the jump to recipe button and get straight to cooking!
I was horrified to discover that biscuits and gravy are not a popular or readily available dish up north when we had family come to visit.
And I’m not exactly a Southerner, – comin’ at ya from Illinois! But we’re big on biscuits and sausage gravy and this sausage gravy recipe is just about the easiest thing to make. It’s perfect for breakfast, but I really like to make it for dinner!
My dad’s homemade biscuits (or these extra easy 7 Up Biscuits), this easy sausage gravy, a pile of scrambled eggs, and some hashbrowns might just be the perfect breakfast out there. Maybe throw in some of our Belgian waffles if you’re really looking for a carb coma. 🙂
If you find gravy making to be a little intimidating, you’ll want to try our sausage gravy (also known as sawmill gravy). It’s 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!
Sausage – We use a roll of breakfast sausage here. The spicy variety is also good, if you like a little kick to your mornings.
Milk & Flour – The main ingredients for pretty much any creamy white gravy recipe! You’ll mix these up with the sausage and sausage grease to make the savory gravy.
Salt & Pepper – As much or as little as you’d like to taste.
What Readers are Saying!
“I love this recipe, I have always struggled to make sub par gravy and now, I make awesome gravy thanks to you! Thank you. The only extra I add in is Penzeys Shallot Pepper and it gives it a like kick up.” -Dianna
Homemade Sausage Gravy Tips & Tricks:
Sausage – There are lots of different brands of ground breakfast sausage in various flavors with different spices. I’d recommend using a brand you’ve already tried and enjoyed so that there aren’t any surprises. We like Jimmy Dean in our house.
Grease – It’s going to feel wrong, but don’t drain the grease! It’s the fat you’ll need to make the gravy.
Milk – I’d recommend using whole milk rather than skim milk when preparing the sausage gravy. If you enjoy extra rich and creamy gravy you could sub half and half for the milk.
Thick or Thin – Make this recipe for sausage gravy just the way you like! If you want a thicker gravy you can let it cook a bit longer to thicken up, or add more flour (before adding the milk). If it’s too thick you can easily thin it out with more milk.
What We Love About This Recipe:
- Savory Flavor: The sausage grease really adds flavor to this gravy! It’s perfect served over biscuits or hashbrowns.
- Simple: Homemade sausage gravy is quick and easy to make on busy mornings or nights when you want cozy comfort food.
- Cheap: Gravy is made with budget friendly ingredients and it’s the perfect way to use up any grease or fat that would have just gone to waste.
How to Make Sausage Gravy:
Sausage: To start, you’ll want to add a pound of breakfast sausage to a large skillet. I always prefer cast-iron but whatever you have is fine. Brown your sausage, breaking it up as it cooks.
Flour: 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.
Mix: Stir the sausage well until it starts to look a little dry from the flour. Things will look a bit weird, but just stick with me.
Milk: 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.
Finish: 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! Keep stirring and cooking until the gravy is as thick as you’d like.
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 sausage 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.
Split a biscuit in half, spoon the homemade gravy over the top, and dig in!
To prepare this homemade sausage gravy ahead of time you’ll pretty much just follow all the same steps in the recipe but let it cool completely a bit before you store it in an airtight container in the fridge.
It can last for about 4 to 5 days in the fridge so you can enjoy it for breakfast all week long if you make enough. It will thicken up as it cools but you can just add a little milk when reheating to help thin it back out.
You can also freeze it in a freezer safe bag or container for up to a few months!
A sausage gravy recipe is made a lot like a white gravy would be only you’re using the grease from the sausage instead of butter. It’s a simple, savory way to enhance lots of dishes and to make use of the grease.
I’m using a typical breakfast sausage blend. This recipe also works well with spicy ground breakfast sausage, if you like a little kick.
You can keep this homemade gravy stored in the refrigerator in an airtight container for about 4 to 5 days. Reheat in the microwave or a skillet, adding a little milk as needed to thin it out.
Yes! If you want to store it long term it should freeze well for about 3 months if you store it in freezer safe bags or containers.
MORE BREAKFAST RECIPES!
- Cinnamon Roll French Toast Casserole
- Air Fryer Sausage Patties
- Amish Breakfast Casserole
- Pumpkin Donuts
- Keto Breakfast Casserole
- 1 pound pork sausage
- 1/3 cup flour
- 2 cups milk plus more, as needed
- salt and pepper to taste
- Brown the sausage over medium heat in a large skillet, breaking it into small chunks as it cooks.
- When the sausage is cooked through, pour the flour over the meat and stir it to coat all of the meat.
- Cook for a couple of minutes until the flour is soaked into the meat.
- Pour in half of the milk and stir until the gravy thickens.
- 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.
- Add salt and pepper to taste.
- Serve over biscuits, hashbrowns, or eggs.
Tips & Notes:
This recipe was originally published October 2011. It was updated with new photos and a video August 2019. Original photo below.