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A biscuit smothered in savory sausage gravy is served on a patterned plate, with whole biscuits and a fork in the background.

Sausage Gravy

This easy homemade sausage gravy is rich, creamy and loaded with savory breakfast sausage and plenty of black pepper. Serve it warm over flaky buttermilk biscuits for a classic biscuits and gravy breakfast.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Condiment
Cuisine American
Servings 6 servings
Calories 327 kcal

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!

Notes

Biscuits: Serve this sausage gravy over warm store-bought biscuits or homemade biscuits. For the best biscuits and gravy, try my Flaky Buttermilk Biscuits recipe.
Storage: Store leftover sausage gravy in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the gravy in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:  Reheat gently on the stovetop over medium-low heat or in the microwave. The gravy will thicken as it sits, so stir in a splash of milk as needed when reheating to loosen it back up.
Seasoning: Depending on the breakfast sausage you use, you may not need much additional salt. Taste the gravy before adding salt, then season with plenty of freshly ground black pepper.

Nutrition

Calories: 327kcalCarbohydrates: 9gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 72mgSodium: 535mgPotassium: 346mgFiber: 0.1gSugar: 5gVitamin A: 280IUVitamin C: 1mgCalcium: 133mgIron: 1mg
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