Homemade Sausage Gravy ladled over warm biscuits is a classic Southern recipe that’s the ultimate comfort food for breakfast. This simple, scratch-made dish, with just 3 ingredients in 20 minutes, is a great way to start the day and is delicious for dinner, too!
For an outstanding breakfast, serve it with Sunshine Fruit Salad, Grits, and Three Cheese Quiche!
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5-Star Reader Comment
Made it today, first time making sausage gravy and it turned out fantastic. Made homemade bread yesterday for the first time as well and used it with the gravy today. Will be making this gravy at least once a week. Thanks for such a easy and great recipe.
Ken
If you’ve ever been lucky enough to have been served a plate of biscuits and gravy, then you know I’m not exaggerating when I call this recipe the ultimate in Southern comfort food. You feel warm inside and loved.
My family claims this is the best sausage gravy recipe, and it’s graced my table for years on Saturday mornings, during the holidays, and on family vacations. Not only is it over-the-top delicious, but it’s also super easy to make.
What Is Sausage Gravy?
This homemade sausage gravy, sometimes called breakfast gravy, is simple food made with cooked pork sausage, flour, and milk. It’s a staple here in the South, using ingredients that almost everyone has on hand. I serve it over warm buttermilk biscuits and scrambled eggs like most folks. It’s also delicious with toast or spooned over a breakfast casserole or quiche.
Featured Comment
“Made it today, first time making sausage gravy and it turned out fantastic. Will be making this gravy at least once a week. Thanks for such a easy and great recipe.” Ken B.
Sausage And Gravy Recipe Ingredients
- Breakfast Ground Pork Sausage – I use Neese’s sausage, which is a regional favorite. Jimmy Dean crumbled sausage is also a popular brand.
- All-purpose Flour
- Whole Milk
- Black Pepper
How To Make The Best Southern Sausage Gravy
- Cook the sausage in a cast iron or heavy bottom large skillet. I like to cook it on medium to medium-low to that it browns and has little crunchy bits that will make the gravy fantastic. Once done cooking, DO NOT drain off the grease. Leave it in the pan and turn the heat down to low.
- Sprinkle the flour over the cooked sausage. Stir the flour into the sausage and grease, making a roux, over medium heat. Continue stirring for approximately 2 minutes until the flour is cooked.
- Slowly pour in half of the milk, stirring it into the roux and sausage. Turn the heat up to medium and pour the rest of the milk in, stirring to incorporate.
- Simmer and continue to stir until the gravy has thickened. Add in black pepper, taste to adjust salt if needed. Serve hot over warm biscuits.
Can You Freeze Homemade Sausage Gravy?
Sure! Store the sausage gravy in an airtight container and freeze for up to 3 months. Let thaw in the refrigerator, then reheat on the stovetop. If the gravy if too thick, thin it with a little milk or water.
Common Questions With Answers
If the gravy is too thin, add 2 tablespoons of flour to 3 tablespoons of cold water and stir until combined, making a slurry. Slowly stir the mixture into the gravy and cook until thickened.
Pork breakfast sausage is best to use in this recipe. You can substitute hot sausage if you want to make it spicy. If needed, turkey sausage can be used.
If you are lucky enough to have any leftovers, store the gravy in an airtight container in the fridge for up to 3 days.
Reheat the gravy in a skillet over medium-low heat. The gravy will have thickened quite a bit when cooled, so add a bit of milk and stir until the gravy begins to loosen while being heated.
What To Serve With Easy Sausage Gravy
Once you taste this gravy, you might start dreaming of ways to serve it. I often serve biscuits and gravy with scrambled eggs, or Three Cheese Quiche. It’s also great spooned over Pimento Cheese Grits, Hash Browns, or Air Fried Cajun Potatoes. Honestly, the options are endless!
More Breakfast Recipes You’ll Love!
If you tried this Homemade Sausage Gravy Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1 pound pork breakfast sausage
- ¼ cup all-purpose flour
- 2 – 2 ½ cups whole milk
- fresh cracked black pepper to taste
Instructions
- Cook the sausage in a cast iron or heavy bottom large skillet. Once done cooking, DO NOT drain off the grease. Leave it in the pan and turn the heat down to low.
- Sprinkle the flour over the cooked sausage. Stir the flour into the sausage and grease, making a roux. Continue stirring for approximately 2 minutes until the flour is cooked.
- Slowly pour in half of the milk, stirring it into the roux and sausage. Turn the heat up to medium and pour the rest of the milk in, stirring to incorporate. Continue to stir until the gravy has thickened. Add in black pepper, taste to adjust salt if needed.
- Serve hot over warm biscuits or toast.
Video
Notes
- If you are lucky enough to have any leftovers, store the gravy in an airtight container in the fridge for up to 3 days.
- Reheat the gravy in a skillet over medium-low heat. The gravy will have thickened quite a bit when cooled, so add a bit of milk and stir until the gravy begins to loosen while being heated.
Nutrition
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michael
Great gravy donya. Did my gravy in my instant pot rio, it came out great!!
baltisraul
This is my favorite of the most popular of ’23. I ring the outer edges of the iron pan with the biscuits and bake it.