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
The Best Homemade Gravy (Yes, Really!)
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.
Why Is This Southern Classic So Good?
This homemade sausage gravy is what I think of as true comfort food. Around here, it’s just called “breakfast gravy,” and it’s something I grew up eating. Made with pork sausage, flour, and milk, it’s as simple as it gets, but it’s one of those recipes that feels like home. I love serving this biscuits and gravy recipe with a side of scrambled eggs. It’s just as good spooned over toast, breakfast casserole, or even drizzled on a slice of quiche.
For an outstanding breakfast, serve it with Sunshine Fruit Salad, Grits, and Three Cheese Quiche!
Ingredients You’ll Need
- Breakfast Sausage – I always reach for Neese’s, which is a beloved Southern brand that makes the best pork sausage. If you can’t find it, Jimmy Dean works great too — just make sure it’s ground breakfast sausage, not links.
- All-Purpose Flour – This is the secret to thickening the gravy. A little goes a long way and helps soak up all that sausage goodness.
- Whole Milk – I like using whole milk for a creamy, rich texture. You can use 2% in a pinch, but trust me, whole milk makes it special.
- Black Pepper – Freshly ground black pepper gives that classic kick you expect in good sausage gravy.
How To Make The Best Southern Sausage Gravy
- Brown the breakfast sausage in a skillet, keeping the drippings in the pan.
- Add flour and stir to create the roux for classic sausage gravy.
- Pour in the milk slowly, stirring until the biscuit gravy turns smooth and creamy.
- Season and serve hot over fresh biscuits.
Can You Freeze Homemade 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.
More Breakfast Recipes You’ll Love!
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
Keep any leftover sausage gravy in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, warm it gently in a skillet over medium-low heat. Since the gravy thickens as it cools, stir in a splash of milk while reheating until it loosens back up to the right consistency.
Nutrition
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 to make a slurry. Slowly stir the mixture into the gravy and cook until thickened.
Pork breakfast sausage is best for this recipe. You can substitute hot sausage 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 it begins to loosen as it heats.
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!
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!
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Thank you! Glad you enjoyed it. ~Donya
Love Southern Cooking. I’m Canadian, raised in the North but very much enjoy southern U.S. style cooking. Doris
Hi Doris! So glad to hear you’re loving Southern cooking — it really is something special. Thanks for being here and for sharing the love all the way from the North!
~Donya
Made the gravy and it turned out great. However, I’m wondering if anyone has tried using corn starch instead of flour so that it’s gluten free. I don’t want to waste sausage if this has been tried and it failed! (I serve it over grit, eggs or gluten-free toast instead of biscuits.)
Yes, you can use cornstarch instead of flour to make a gluten-free sausage gravy — and it works well! I hope you enjoy it! ~Donya
Too fatty. I’m going to use
Turkey sausage and grapeseed oil for fat.
That sounds like a smart and flavorful swap! Using turkey sausage and grapeseed oil is a great way to reduce the saturated fat content while still keeping plenty of flavor. ~Donya