If you find yourself dreaming of a classic Southern breakfast that sticks to your ribs and feels like a cozy morning hug, you simply can’t go wrong with Sausage Gravy. This rich and creamy staple gets its unforgettable flavor from golden-browned sausage, buttery roux, and the perfect kick of black pepper poured generously over flaky biscuits. Whether you’re feeding a hungry crowd or just craving comfort on a lazy weekend, this Sausage Gravy recipe delivers warmth, nostalgia, and pure savory bliss in every spoonful.

Ingredients You’ll Need

With just a handful of pantry and fridge staples, you’ll have everything required to make this hearty dish. Each component plays its own starring role, ensuring your Sausage Gravy turns out perfectly luscious and full of savory personality.

Breakfast Sausage (1 pound): Choose your favorite mild or spicy sausage for the flavor profile you love most. The sausage fat is what transforms the gravy into something magical.
All-Purpose Flour (1/4 cup): This is the secret to a sumptuously thick gravy that clings to biscuits and spoons alike.
Whole Milk (2 1/2 cups): Creamy and rich, whole milk gives the gravy its velvety consistency. You can swap part for heavy cream if you want to go all out.
Black Pepper (1/2 teaspoon): This brings the classic Southern kick and a little warmth to every bite.
Salt (1/4 teaspoon or to taste): Essential for balancing all the savoriness, so don’t skip the final seasoning.
Crushed Red Pepper Flakes (pinch, optional): For those who love a little fire, this adds a gentle heat at the end.

How to Make Sausage Gravy

Step 1: Brown the Sausage

Start by setting a large skillet over medium heat. Add the breakfast sausage, breaking it up with a wooden spoon as it cooks. You want deep, golden brown bits that promise big flavor, so don’t rush or crowd the pan. Keep the rendered fat in the skillet; it’s the heart of your Sausage Gravy.

Step 2: Make the Roux

Once your sausage is perfectly browned, sprinkle the all-purpose flour evenly across the cooked meat. Stir thoroughly so every crumb of sausage is coated and let it toast for a minute or two. This will cook off the raw taste of the flour and help thicken your Sausage Gravy.

Step 3: Add the Milk and Simmer

Gradually pour in the whole milk while stirring constantly. This is how you prevent lumps and ensure ultra-creamy goodness. Bring your mixture to a gentle simmer and let it bubble for about 4 to 6 minutes, stirring often, until the gravy is as thick as you like it.

Step 4: Season and Finish

Now’s the time to add in the black pepper, salt, and optional red pepper flakes. Taste as you go—you’re the boss of your spice level! Stir everything together, then turn off the heat. Serve your Sausage Gravy piping hot over a split, soft biscuit or your favorite accompaniments.

How to Serve Sausage Gravy

Garnishes

A sprinkle of chopped fresh parsley or chives turns this rustic favorite into something special, adding a hint of color and freshness. Some folks go classic and simply add more black pepper right on top—the choice is yours!

Side Dishes

Sausage Gravy is best with homemade biscuits, but you can also spoon it over toast, grits, hash browns, or even baked potatoes if you’re feeling creative. For a little balance, try fresh fruit or a simple green salad alongside.

Creative Ways to Present

If you want to wow your guests (or yourself), layer Sausage Gravy inside breakfast casseroles, pour it over breakfast pizza, or serve it in mini cups for a brunch buffet. It’s adaptable, crowd-pleasing, and quick to dress up for any meal.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Sausage Gravy (lucky you!), transfer it to an airtight container and pop it in the fridge. It’ll stay fresh and delicious for up to 3 days—just the thing for a speedy, satisfying breakfast later in the week.

Freezing

To freeze, spoon the cooled gravy into a freezer-safe container or zip-top bag, squeezing out as much air as possible. It freezes well for up to 2 months. Thaw overnight in the refrigerator before you plan to reheat and enjoy.

Reheating

Warm your Sausage Gravy gently in a skillet over low heat, adding a splash or two of milk if it’s thickened in the fridge. Stir frequently until heated through and creamy again—just like the day you made it.

FAQs

Can I use a different type Breakfast

Absolutely! While whole milk provides the creamiest results, you can use 2 percent, skim, or a non-dairy milk like oat or almond. Your Sausage Gravy might be a little less rich, but it’ll still be lusciously tasty.

Is this recipe gluten-free?

It can be! Just substitute the all-purpose flour with your favorite gluten-free flour blend. Double-check that your sausage doesn’t contain fillers with gluten, and you’ll be set for a gluten-free Sausage Gravy feast.

Why is my gravy too thick or thin?

If your gravy gets thicker than you’d like, simply stir in a little extra milk until it’s just right. If it’s too thin, keep simmering a bit longer or sprinkle in a tiny bit more flour to reach your ideal consistency.

Can I make Sausage Gravy ahead of time?

Definitely! Sausage Gravy can be made a day or two ahead and refrigerated. When ready to serve, reheat gently with a splash of milk to loosen and enjoy a practically instant breakfast!

What sausage is best for this recipe?

You can use mild, spicy, or even sage breakfast sausage, depending on your mood and taste buds. Just make sure it’s raw sausage so you get the delicious drippings that add flavor, rather than pre-cooked links or patties.

Final Thoughts

If you’ve ever craved Southern comfort in a bowl, this Sausage Gravy will hit the spot every time. It’s unbelievably easy and absolutely satisfying, perfect for breakfasts that linger over a second cup of coffee. Give it a try—you might just find yourself with a brand new breakfast tradition!

Sausage Gravy Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the classic comfort of homemade Sausage Gravy, a hearty and flavorful Southern favorite that pairs perfectly with freshly baked biscuits.

Ingredients

Scale

Sausage Gravy:

1 pound breakfast sausage (mild or spicy)
1/4 cup all-purpose flour
2 1/2 cups whole milk
1/2 teaspoon black pepper
1/4 teaspoon salt (or to taste)
pinch of crushed red pepper flakes (optional)

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Instructions

Cook the Sausage: In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it apart with a spoon as it cooks. Do not drain the fat.
Add Flour: Sprinkle the flour evenly over the sausage and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
Whisk in Milk: Gradually whisk in the milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 4–6 minutes, or until thickened to your desired consistency.
Season and Serve: Season with black pepper, salt, and red pepper flakes if using. Serve hot over freshly baked biscuits.

Notes

If the gravy becomes too thick, stir in a splash of milk to loosen it.
For extra richness, substitute half of the milk with heavy cream.
Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Southern American