If you’re in the mood for the ultimate comfort breakfast, nothing quite measures up to a warm plate of homemade Sausage Gravy spooned over flaky biscuits. Rich, creamy, peppery, and savory—every bite channels classic Southern hospitality, right from your own kitchen. Whether you’re cooking for a cozy family breakfast or hosting a weekend brunch, this beloved Sausage Gravy recipe serves up that nostalgic diner flavor with just a handful of everyday ingredients and a remarkably simple technique.
Ingredients You’ll Need
Gathering the right ingredients is key to building that creamy, crave-worthy texture and bold, hearty flavor. Here’s what makes each component of Sausage Gravy so important—and a tip or two to help you perfect every batch.
- Breakfast sausage: Use your favorite mild or spicy sausage for the savory base—choose high-quality, as the sausage brings much of the dish’s depth.
- All-purpose flour: This is your thickener—coat the cooked sausage well for a smooth, lump-free gravy every time.
- Whole milk: For classic richness and creaminess, whole milk is ideal, but you can substitute with half-and-half for an extra decadent sauce.
- Salt: Essential for enhancing and balancing out all the flavors, especially when the sausage is extra-savory.
- Black pepper: Don’t skimp—lots of black pepper is what separates a great Sausage Gravy from the rest.
- Crushed red pepper flakes (optional): Sprinkle in a tiny kick of spice if you love your breakfast with a little heat.
- Garlic powder (optional): An optional dash offers subtle aroma and depth without overpowering the classic taste.
How to Make Sausage Gravy
Step 1: Brown the Sausage
Start by placing a large skillet over medium heat, then add the breakfast sausage. As it cooks, use a wooden spoon or spatula to break the sausage up into small bits for the best texture. Cook for 6 to 8 minutes, until the sausage is evenly browned and cooked through with no pink remaining. Aim for 2 to 3 tablespoons of fat left in the pan—this is crucial, as that delicious rendered fat is the foundation for your Sausage Gravy. If you have excess fat, spoon off and discard a little, but leave enough for the roux in the next step.
Step 2: Make the Roux
Sprinkle the flour directly over the browned sausage in the skillet. Stir continuously to coat every bit in flour, letting it soak up the sausage drippings. Cook for about 1 to 2 minutes, just until the flour turns slightly golden and loses its raw smell—this step ensures your Sausage Gravy will be velvety-smooth and never taste floury or chalky.
Step 3: Add the Milk
Now comes the transformation. Slowly pour in the whole milk, a little at a time, while stirring constantly. This method helps to prevent lumps and gives the gravy that luxurious, creamy mouthfeel. Once all the milk is added, raise the heat slightly and continue stirring as the mixture comes to a gentle simmer. Within 4 to 6 minutes, the gravy will noticeably thicken and coat the back of a spoon.
Step 4: Season and Finish
Time to finish like a pro—stir in the salt and black pepper, tasting as you go until the balance is just right. If you love a kick, add the crushed red pepper flakes or a pinch of garlic powder for extra background flavor. Simmer for another minute, then remove from the heat. Your Sausage Gravy is now ready to serve, piping hot and fragrant.
Step 5: Serve and Enjoy
Spoon generous helpings of the hot Sausage Gravy over freshly baked, split biscuits. Serve immediately, ideally with plenty of napkins and warm mugs of coffee—it’s hearty, nostalgic, and guaranteed to bring smiles to the table.
How to Serve Sausage Gravy
Garnishes
For a finishing touch, try a sprinkling of freshly cracked black pepper or a little chopped parsley for color contrast. If you’re feeling extra fancy, a pinch of smoked paprika or scallions lends a new layer of flavor without overwhelming the classic taste of Sausage Gravy.
Side Dishes
Sausage Gravy is an all-star with buttery biscuits, but don’t stop there! Pair your gravy with scrambled eggs, cheesy grits, skillet potatoes, or even over crisp hashbrowns. On the lighter side, a bowl of fresh fruit balances out the rich flavors and brightens up your breakfast spread.
Creative Ways to Present
Looking to shake up tradition? Serve Sausage Gravy as a topping for breakfast casseroles, pour it over country-fried steak, or spoon atop a stack of pancakes for a new brunch favorite. Individual ramekins of Sausage Gravy alongside biscuit “dippers” also make for a fun and interactive meal at casual gatherings.
Make Ahead and Storage
Storing Leftovers
Let any leftover Sausage Gravy cool, then transfer it to an airtight container. It’ll keep beautifully in the refrigerator for up to 3 days, so you can enjoy cozy, just-cooked breakfasts even on busy weekdays.
Freezing
Sausage Gravy freezes surprisingly well! Spoon cooled gravy into freezer-safe bags or containers, leaving a bit of room for expansion. Store for up to 2 months, and thaw in the refrigerator overnight when ready to enjoy again.
Reheating
Gently reheat Sausage Gravy in a skillet over low heat or in the microwave, adding a splash of milk to restore its creamy texture. Stir frequently to prevent sticking or scorching—once warmed through, it’s ready to be ladled over piping hot biscuits all over again.
FAQs
Can I use another type Breakfast
Absolutely! While classic breakfast sausage is most common for Sausage Gravy, feel free to swap in a hot or sage variety, or even experiment with turkey or chicken sausage for a lighter twist on tradition.
Why did my Sausage Gravy turn out too thick?
If your gravy thickens up more than you’d like, simply whisk in a bit more milk until you reach your preferred consistency. Gravy often thickens as it cools, so adjust as needed when reheating, too.
Can this recipe be made dairy free?
Yes! Substitute plant-based milk (like unsweetened almond or oat) and use a dairy-free sausage. The flavor will be different, but you’ll still have a delicious, satisfying gravy for your biscuits.
Is Sausage Gravy gluten-free?
Traditional Sausage Gravy uses all-purpose flour, but you can substitute a 1:1 gluten-free flour blend with great results. Be sure to use a gluten-free sausage as well if needed.
Can I double this recipe for a crowd?
Definitely! Simply double all the ingredients and grab a larger skillet or Dutch oven. Make sure to stir often and add the milk gradually, allowing the flour to fully integrate for perfectly smooth, crowd-pleasing Sausage Gravy.
Final Thoughts
There’s something deeply satisfying about sharing a big pan of Sausage Gravy with the people you love. Whether you’re new to Southern cooking or an old pro, I hope this recipe brings major flavor and comfort to your breakfast table. Don’t be shy—give this classic a try, and make it part of your weekend tradition!
Print
Sausage Gravy Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southern
- Diet: Non-Vegetarian
Description
Indulge in a hearty and comforting Southern classic with this delicious Sausage Gravy recipe. Perfectly seasoned sausage in a creamy, flavorful gravy, served over freshly baked biscuits – a true breakfast delight!
Ingredients
Sausage Gravy:
- 1 pound breakfast sausage (mild or spicy)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 teaspoon garlic powder (optional)
Instructions
- Cook the Sausage: In a large skillet over medium heat, cook the sausage until browned, breaking it up with a spoon, about 6–8 minutes.
- Add Flour: Sprinkle flour over the cooked sausage, stir well to coat, and cook for 1–2 minutes.
- Whisk in Milk: Slowly pour in the milk, stirring constantly to avoid lumps. Simmer for 4–6 minutes until thickened.
- Season and Serve: Season with salt, black pepper, and optional spices. Serve hot over biscuits.
Notes
- For a richer flavor, use half-and-half instead of milk.
- This gravy can be made ahead and gently reheated with a splash of milk.
- Pair with homemade biscuits for a classic Southern breakfast.
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