All you need is three simple ingredients and 15 minutes to make this homemade sausage gravy recipe. Smother over flaky homemade biscuits for the ultimate comforting breakfast!
Table of Contents
We’ve been on a serious comfort food kick lately, and I can’t think of anything more comforting than homemade sausage gravy smothered over warm, buttery biscuits.
Biscuits and gravy and I go way back to my high school days—the days of fast metabolisms—when I’d ladle spoonful after spoonful of my mom’s thick, peppery sausage gravy over Pillsbury biscuits. Those golden, flaky biscuits were the perfect vessel for everything from jelly to gravy. These days, I’ve traded the pop of a can for homemade buttermilk biscuits, but the ratio of gravy to biscuits remains the same.
Biscuits are still my favorite way to enjoy this creamy breakfast gravy, but it’s just as delicious spooned over crispy hash browns, grits, scrambled eggs or even toasted no-yeast bread. However you serve it, this dish is the ultimate in hearty, comforting breakfasts.
This white gravy is made with milk and fat drippings from sausage. While some recipes refer to sausage gravy as “sawmill gravy,” there’s a key difference: sawmill gravy is traditionally made with flour and cornmeal, whereas classic southern-style sausage gravy sticks to just flour.
- Sausage: Use your favorite brand of pork breakfast sausage. I like to use sage-flavored for its earthy, herbal, kick, but any variety works for this recipe. The key is choosing a savory, well-seasoned sausage to build the foundation of flavor.
- Flour: All-purpose flour thickens the gravy.
- Milk: For the richest, creamiest results, whole milk is best. You can substitute 2% milk, but avoid skim as it can yield a thinner consistency.
I keep the seasoning simple with just salt and black pepper—the sausage brings plenty of flavor to the gravy. If you’re craving a little extra depth, try adding a pinch of thyme, rosemary or crushed red pepper flakes.
See the recipe card for full information on ingredients and quantities.
- Cook the sausage. Heat a large skillet over medium heat. Add the sausage, breaking it apart with a spatula as it cooks. Stir occasionally until the sausage is browned and cooked through.
Pro Tip: Don’t drain the sausage! The fat is key to making sausage gravy. It browns the flour to create a rich, flavorful roux.
- Sprinkle the flour evenly over the sausage. Stir to coat and cook for 2 minutes, allowing the flour to absorb the fat and lose its raw taste.
- While stirring, slowly stream in the milk. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Continue cooking, stirring occasionally, until the gravy thickens to your desired consistency.
- Season with salt and black pepper. Serve spooned over halved biscuits for a hearty breakfast.
Serving Suggestions
Biscuits might be the classic pairing for this Southern comfort food favorite, but this homemade sausage gravy recipe pairs deliciously spooned over:
- Buttermilk waffles
- Roasted potatoes
- Homemade cheddar biscuits
- Breakfast burritos
- Skillet cornbread
- Homemade French fries
- Fried chicken
Can I Make Sausage Gravy Ahead of Time?
Absolutely! Making it ahead of time is perfect for busy mornings or when you’re planning breakfast for a crowd. Store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, gently reheat it on the stovetop over medium-low heat, stirring frequently. If it’s too thick, add a splash of milk to loosen it up and bring it back to the perfect creamy consistency.
Ready to dig into this creamy, savory goodness? Grab your skillet, break out the biscuits and let’s get cooking!
Ingredients
- 15 oz. pork breakfast sausage, casings removed
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- Homemade or store-bought biscuits, for serving
Instructions
- Add the sausage to a large skillet set over medium heat. Once the pan is hot, add the sausage and cook, breaking it apart with a spatula, until it is cooked through, 5 to 7 minutes.
- Sprinkle the flour atop the sausage and stir to combine. Cook, stirring, for 2 minutes.
- While stirring, slowly stream in the milk. Bring the gravy to a boil then reduce it to a simmer and cook, stirring occasionally, until it thickens enough to coat the back of a spoon.
- Taste and season the gravy with salt and black pepper.
- Spoon the sausage gravy over halved biscuits and serve.
Kelly’s Notes
- My favorite way to serve sausage gravy is spooned over homemade buttermilk biscuits. It’s also delicious over mashed potatoes, hash browns, grits, toast, French fries, fried chicken and cornbread.
- Store leftover sausage gravy in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over low heat, adding a splash of milk to restore its creamy consistency.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
I always add salt, pepper and fennel to mine for added flavor.
Love those additions, Slanne!
I subbed in chicken sausage and it was unnoticeable. Super easy! Served with scrambled eggs on the side.
So glad you enjoyed it, Joy!
Had everything in my fridge to make this recipe. Love that it’s 4 ingredients!!! And it actually only took minutes to make. Putting it on the regular breakfast rotation. Yumm!
So glad you enjoyed it, Amanda! Easy and delish indeed :)