HOMEMADE SAUSAGE GRAVY is always the answer to ‘What’s for breakfast?’ This biscuits and sausage gravy recipe is easy to whip up in no time. I’ll share the step-by-step + video below, but you can push the jump to 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!
Table of Contents
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.” -Diannas
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.
Serve this sausage gravy over my homemade biscuits for a weekend breakfast that will literally rock your world! Looking for easier biscuits? These low carb biscuits are delicious too. Both are good alternatives to the canned biscuits.
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.
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.
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 the homemade biscuits that I linked above but they’re very very close and they are easier!
Helpful Tip!
Sausage gravy isn’t just for biscuits!
This is great served with hashbrowns, omelets, scrambled eggs, and more! We’ve even used the leftovers over mashed potatoes. Gravy makes everything better.
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
Ingredients
- 1 pound pork sausage
- 1/3 cup flour
- 2 cups milk plus more, as needed
- salt and pepper to taste
Instructions
- 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.
Nutrition Information:
This recipe was originally published October 2011. It was updated with new photos and a video August 2019. Original photo below.
Jami Stracner says
I made this the other night for dinner & it came out perfect, my boyfriend & daughter absolutely loved it & was nice & creamy & not lumpy. Thanks for sharing Karly. I used Turkey sausage & still tasted delicious.
Karly says
So glad you all enjoyed it, Jami! 🙂
Lynn says
Great recipe, very simple! I had an extra carton of heavy cream i wanted to get rid of. I did a cup of milk and a cup of heavy cream. Very creamy! Also turkey sausage vs pork sausage works well.
Mary Jo says
These biscuits are amazing. They were super easy to make, perfect consistency and still soft 3 days later, which is unheard of. Thanks so much for sharing!
Thomas Shaw says
This method of adding the flour is incorrect. The flour must be combined with the fat and cooked to a light golden brown, otherwise you arrive with a raw flour taste. I understand your concept, but coating the meat with flour does not ensure that the raw flour taste is cooked out. Plus you are cooking the sausage to long to actually ensure that it is all completely browned. I understand that you may think this is a hack, and it is. Ultimately the final taste is important, and your hack does not make or reveal the best possible milk gravy.
Karly says
Hi Thomas, The flour cooks for a couple of minutes before liquid is added so there is no raw flour taste. I suppose you could add the flour/liquid before the meat is cooked through but that’s not how we make it and I’m not sure why you think it would make for a lesser version of sausage gravy. But to each their own.
Willow says
What kind of milk is best? I have almond milk but would that ruin it?
Karly says
We’ve only used cow’s milk in this recipe. Not sure how it’d turn out with alternative milks.
Erin Mizzell says
This is my grandmother’s recipe for sausage gravy to a T. She also added a teaspoon of cayenne for a kick because she’s a Texan.
Karly says
Cayenne sounds like a great addition! 🙂
Wiggle says
This is disgusting looking. Who would eat this?
Corey says
So good and so easy to make! This will be a staple for special weekend breakfasts. Thanks for sharing!
Karly says
Glad you enjoyed it!
Karen Begeot says
Best Fathers Day Recipe Ever!!
Karly says
Thanks, Karen!
Kris in Eastern OR says
This is my husband’s favorite meal. It never fails to make him happy. It freezes well. It travels well. When I pack it for our lunches to take to work he always says,” Score!”
Thanks Carly 🙂
Karly says
Ooh, I’ve never tried freezing this one, but now I must. It’s my husband’s favorite too! So glad you and your guy love it! 🙂
Priscilla Kweis says
My favorite is biscuits & sausage gravy !& I always add alittle sage & or poultry seasoning to mine w/S&P !Don’t know about freezing it because I never have enough left even ‘tho I make a double batch ! SO YUMMY !! Think I’ll go make some more NOW !!!
Tammy W says
First time making biscuits and gravy. So easy. Family enjoyed it!
Karly says
Glad you gave them a try!
Paula Waters says
Made this along with homemade biscuits for the first time this morning. Awesome! Never been a huge biscuit and gravy fan but I sure liked these. Hubby said, “was this hard, because we could do this again.” High praise indeed. ?
Karly says
Yay! Love to hear that! 🙂