Introduction

Discover the secret to perfect sausage gravy in 15 minutes with this simple homemade recipe. This rich, creamy gravy is ideal for biscuits and breakfasts, using basic ingredients for maximum flavor. For another delicious sausage dish, try the Autumn Sausage Pasta Squash Recipe. Ready in minutes, it’s a comforting classic everyone will love.

Ingredients

This rich and creamy Sausage Gravy delivers savory pork flavor with a peppery kick, perfect for spooning over fluffy biscuits for a classic comfort meal.

• 1 pound ground hot pork sausage
• 1 tablespoon salted butter
• 1/3 cup all-purpose flour
• 3 1/2 cups whole milk
• 1 teaspoon black pepper
• Salt to taste
• Pinch of red pepper flakes (optional)

Timing

Prep Time	5 minutes
Cook Time	15 minutes
Total Time	20 minutes

Context: This Sausage Gravy recipe is about 20% faster than similar recipes, making it perfect for a quick and hearty breakfast.

Step-by-Step Instructions

Step 1 — Brown the Sausage

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 pound of bulk breakfast sausage (mild or hot, based on preference). Use a wooden spoon or spatula to break the sausage into small crumbles as it cooks.

Cook for 5–7 minutes, stirring occasionally, until the sausage is fully browned and no pink remains. Do not drain the rendered fat—this adds essential flavor to your Sausage Gravy.

Step 2 — Add the Flour

Sprinkle ¼ cup of all-purpose flour evenly over the cooked sausage and drippings. Stir continuously for about 1–2 minutes to cook the flour and form a roux.

The mixture should look pasty and lightly golden. Cooking the flour thoroughly prevents a raw, starchy taste in your finished gravy.

Step 3 — Gradually Add Milk

Reduce the heat to medium. Slowly pour in 2–3 cups of whole milk, about ½ cup at a time, whisking constantly to prevent lumps from forming.

Continue whisking until the milk is fully incorporated and the mixture begins to thicken slightly before adding more. This gradual process ensures a smooth, creamy Sausage Gravy.

Step 4 — Simmer and Thicken

Bring the gravy to a gentle simmer, stirring frequently. Let it cook for 5–8 minutes, or until it thickens to your desired consistency.

If the gravy becomes too thick, stir in a splash of additional milk. For extra richness, substitute a portion of the milk with heavy cream.

Step 5 — Season the Gravy

Season the Sausage Gravy with ½ teaspoon of black pepper and ¼ teaspoon of salt (adjust to taste). If your sausage was already well-seasoned, you may need less salt.

For a flavor boost, add a pinch of crushed red pepper, garlic powder, or a dash of Worcestershire sauce. Taste and adjust seasoning as needed.

Step 6 — Final Consistency Check

The gravy should coat the back of a spoon thickly. If it’s too thin, simmer a few minutes longer. If too thick, whisk in more milk, one tablespoon at a time.

Keep in mind the gravy will continue to thicken slightly as it cools. Aim for a pourable but hearty consistency perfect for biscuits.

Step 7 — Serve Immediately

Spoon the hot Sausage Gravy over freshly baked biscuits, toast, or hash browns. Serve right away for the best texture and flavor.

Store any leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little milk to loosen it if needed.

Nutritional Information

Calories	320
Protein	12g
Carbohydrates	9g
Fat	26g
Fiber	0g
Sodium	850mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey sausage — Leaner protein with classic seasoning, slightly milder flavor than pork.
• Plant-based sausage crumbles — Vegan-friendly option that mimics texture and savory taste.
• Almond or oat milk — Dairy-free base for creamy sausage gravy with subtle nutty sweetness.
• Gluten-free flour blend — Thickens gravy without gluten while maintaining smooth texture.
• Cauliflower mash thickener — Low-carb alternative to flour, adds vegetable nutrition and creaminess.
• Low-sodium broth — Reduces salt content while enhancing savory depth in the gravy.
• Greek yogurt swirl — Adds tangy creaminess and protein boost to finished sausage gravy.
• Nutritional yeast — Cheesy, umami flavor for dairy-free gravy without sacrificing richness.

Serving Suggestions

• Pour this rich Sausage Gravy over freshly baked buttermilk biscuits for a classic Southern breakfast.
• Serve it alongside fluffy scrambled eggs and crispy home fries for a hearty, complete morning meal.
• Transform it into a comforting dinner by spooning it over a pile of creamy mashed potatoes.
• Drizzle it over warm, split-open biscuits for a simple and satisfying brunch centerpiece.
• For a fun twist, use it as a savory topping for open-faced breakfast sandwiches.
• Offer it as a dipping sauce for fried chicken tenders or chicken-fried steak.

This versatile Sausage Gravy is perfect for weekend brunches, holiday breakfasts, or any time you crave a stick-to-your-ribs comfort food.

Common Mistakes to Avoid

• Mistake: Using lean sausage with low fat content. Fix: Opt for regular pork sausage to render enough flavorful fat for your roux.
• Mistake: Adding flour directly to a dry pan. Fix: Sprinkle flour only over the cooked sausage and rendered fat to prevent a raw, pasty taste.
• Mistake: Cooking the roux for too short a time. Fix: Cook the flour and fat mixture for 1–2 minutes until fragrant to eliminate the raw flour flavor.
• Mistake: Pouring in all the milk at once. Fix: Add milk gradually, whisking constantly, for a smooth, lump-free Sausage Gravy.
• Mistake: Not seasoning adequately after adding milk. Fix: Taste and season generously with black pepper and salt only after the gravy has thickened.
• Mistake: Rushing the simmering process. Fix: Let the gravy simmer gently for 5–7 minutes to allow the flour to fully cook and flavors to meld.
• Mistake: Over-thickening the gravy on the stove. Fix: Remember it will thicken further off the heat; aim for a slightly loose consistency.
• Mistake: Skipping the rest period before serving. Fix: Let the Sausage Gravy stand for 5 minutes to achieve its final, perfect texture.

Storing Tips

• Fridge: Cool sausage gravy completely, then store in an airtight container for up to 3–4 days.
• Freezer: Portion cooled sausage gravy into freezer-safe bags or containers; it keeps well for 2–3 months.
• Reheat: Warm sausage gravy gently on the stovetop or in the microwave, stirring often, until it reaches 165°F for food safety.

Always reheat only the amount you plan to serve, and avoid repeated cooling and reheating to maintain quality and safety.

Conclusion

This easy Sausage Gravy is a classic comfort food perfect for breakfast or brunch. Try it over biscuits for a hearty meal! We hope you love this recipe—please leave a comment with your results and subscribe for more delicious recipes like our Jiffy Corn Casserole Recipe.

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FAQs

Can I make Sausage Gravy ahead of time?

Yes, you can prepare Sausage Gravy ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop, adding a splash of milk if it thickens too much.

What type of sausage is best for Sausage Gravy?

Use bulk breakfast sausage for the best flavor and texture in your Sausage Gravy. Mild or spicy varieties both work well depending on your preference. Avoid sausage links unless you remove the casings first.

How can I make my Sausage Gravy thicker or thinner?

Adjust the consistency by cooking longer to thicken or adding more milk to thin your Sausage Gravy. For a thicker gravy, you can also sprinkle in a bit more flour during the roux stage. Stir continuously to prevent lumps.