Biscuits and gravy is one of my all-time favorite breakfasts, and a really good homemade sausage gravy makes all the difference. This one is creamy, peppery and loaded with breakfast sausage, and it's incredibly easy to make from scratch.
Biscuits and gravy is one of my all-time favorite breakfasts, and a really good sausage gravy makes all the difference. This one is creamy, peppery and loaded with breakfast sausage, and it's incredibly easy to make from scratch.
My Pop was the absolute king of sausage gravy. When I was a kid, my cousins and I would all spend the night at my grandparents' house, staying up way too late talking and laughing. Without fail, Pop would be up promptly at 6 a.m. making breakfast (and he was not quiet about it). But all was quickly forgiven when we sat down to a huge Southern breakfast with homemade biscuits and sausage gravy, eggs and whatever else he had decided we needed that morning.
Pop was born in Oklahoma during the Dust Bowl, and I think that shaped the way he fed people for the rest of his life. Having plenty of food on the table mattered to him, and if he was cooking, no one was leaving hungry.
This easy homemade sausage gravy is the kind I grew up eating: simple ingredients, lots of savory breakfast sausage, a creamy milk gravy and plenty of black pepper. Serve it over warm buttermilk biscuits for a classic Southern biscuits and gravy breakfast, and, for me at least, one that will always make me think of my Pop.
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Ingredients & Substitutions
- Pork breakfast sausage: Use your favorite ground breakfast sausage here. I typically use a regular or mild pork breakfast sausage, but hot sausage is a great option if you want a little extra spice.
- All-purpose flour: This combines with the sausage drippings and butter to make the roux that thickens the gravy. I haven't tested this recipe with alternative flours.
- Butter: You may not need much additional butter depending on how much fat your sausage releases as it cooks. The butter helps make sure there is enough fat to combine with the flour and create a smooth, creamy gravy.
- Milk: I recommend whole milk for the richest, creamiest sausage gravy, but 2% milk will also work. I would avoid skim milk, as the gravy won't be quite as rich.
- Black pepper: Freshly ground black pepper is a must for me in sausage gravy! Add it to taste, but don't be shy with it.
- Salt: Depending on the sausage you use, you may not need any additional salt at all. Taste the finished gravy first and add salt as needed.
What biscuits should I use for biscuits and gravy?
You can serve this sausage gravy with store-bought biscuits for an easy shortcut, or make your own from scratch.
If you're going the homemade route, try my Flaky Buttermilk Biscuits. They're buttery, flaky and perfect for splitting open and covering with plenty of warm sausage gravy.
Equipment
- Large skillet - I love using my Le Creuset cast iron skillet.
- Wooden spoon or spatula
- Measuring cups and spoons
- Whisk
Step-by-Step Photos
Recipe FAQs
Sausage gravy will continue to thicken as it cooks, so give it several minutes over medium-low heat after adding the milk. If the heat is too low, it may take longer to reach the right consistency.
Sausage gravy thickens quite a bit as it sits. If yours gets thicker than you'd like, simply stir in a little additional milk until it reaches your desired consistency.
Yes! Sausage gravy reheats really well. Store it in an airtight container in the refrigerator, then reheat it gently on the stovetop or in the microwave. You may need to add a splash of milk to loosen it back up.
Homemade sausage gravy can be stored in an airtight container in the refrigerator for 3-4 days.
Yes. Let the gravy cool completely, then freeze it in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently, stirring well and adding a little milk if needed.
You can use either store-bought or homemade biscuits for biscuits and gravy. I love using my Flaky Buttermilk Biscuits, but refrigerated or frozen biscuits work great when you need a shortcut.
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Made this homemade sausage gravy recipe? Let me know what you think in the comments!
Recipe
Sausage Gravy
Ingredients
- 1 lb ground pork breakfast sausage
- ¼ cup all-purpose flour
- 1 tablespoon butter optional
- 2.5 cups whole milk You can substitute with 2% milk, but I do not recommend using skim milk.
- black pepper & salt, to taste
Instructions
- Heat a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it apart as it cooks, until browned and cooked through.
- If there is not much grease in the pan after cooking the sausage, add the butter and stir into the sausage until melted. Sprinkle the flour over the sausage and cook, stirring constantly, for about 1 minute.
- Slowly pour in the milk, stirring to combine. Reduce the heat to medium-low and cook for several minutes, stirring frequently, until the gravy has thickened.
- Season generously with freshly ground black pepper. Taste and add salt as needed.Serve warm over freshly baked biscuits. Enjoy!
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