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Homemade Sausage Gravy ladled over warm biscuits is a classic Southern recipe that’s the ultimate breakfast comfort food. This simple, delicious dish, made with just 3-ingredients, in 20-minutes is a great way to start the day and is delicious for dinner, too!
If you’ve ever been lucky enough to have been served a plate of biscuits and gravy, then you know that I’m not exaggerating when I call this recipe the ultimate in Southern comfort food. You just feel warm inside and totally loved.
Homemade Sausage Gravy has 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?
Sausage 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. Like most folks, I serve it over warm biscuits, alongside a pile of scrambled eggs. It’s also delicious with toast or spooned over a breakfast casserole.
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.
Ingredients For This Recipe
- Breakfast Pork Sausage – I use Neese’s sausage, which is a regional favorite.
- All-purpose Flour
- Whole Milk
- Black Pepper
How To Make Homemade 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. 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.
Common Questions With Answers
If the gravy is too thin, simply 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 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 Homemade Sausage Gravy
Once you taste this gravy, you might start dreaming of ways to serve it. Most often, I serve it with biscuits and scrambled eggs. It’s also great spooned over Pimento Cheese Grits, or Air Fried Cajun Potatoes. Honestly, the options are endless!
More Breakfast Recipes You’ll Love!
- Ham And Cheese Croissant Breakfast Casserole
- Hashbrown Casserole
- Blueberry Bread With Lemon Glaze
- French Toast Casserole
- Egg And Sausage Breakfast Casserole
- Bacon Cheddar Quiché
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.
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Outstanding recipe – been using a similar recipe for years, the only difference being flour/milk ratios by look/feel. Best advice: use Neese’s Sausage! Mash the sausage as it cooks into small crumble, cook and stir until fully browned. Never drain your flavor/rendered fat- make that flour/rue until it is as dark as peanut butter- adds another layer of flavor. A couple shakes of Texas Peet on your eggs on top. Dig in!
This recipe was amazing and so easy to make. I will be making it again.
Awesome, thanks!
~Donya
I enjoy my homemade sausage gravy. The recipe was easy to follow and it turned out perfectly. Everyone raved about my gravy and biscuits.
I have a question. Can you use pizza flour in place of all purpose flour. I’m at my dad’s and he bought pizza flour instead of regular flour. Thank you.
I’ve not tested the recipe with that type of flour but you can certainly give it a try.
~Donya
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.
Thanks so much for the great comment and terrific rating!
So glad you are here,
~Donya
Love this recipe Donya. Doctored it a little by using half and half for extra creaminess and a splash of w’shire for added flavor. I like to put a sunny-side egg on top.
Awesome and thanks for the terrific rating! You are speaking my language with the addition of the egg.
~Donya
I’m just skimming thru receipes to see how people make gravy and yours is the absolute closest to the way I was taught. The absolute best receipe. Wanted to show you love!
Hey there!
Wow! Thank you so much, I really appreciate your fantastic rating and your kind words of support! Sausage Gravy seems to be one of those dishes where everyone was taught how to make it a little differently, but for us this is the classic recipe. I am so glad you found your way to my page, welcome to the Southern Soul family, if you ever have any questions about a recipe, please don’t hesitate to ask!
~Donya
I have found that warming the milk before adding it to the skillet keeps it from
“seizing”,
Yep – you can do that as well. I just add a little at a time and everything turns out great.
Enjoy the recipe.
~Donya