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This Sausage Gravy recipe is a Southern breakfast classic! Let me show you how easy it is to make from scratch! Comfort food at its best!
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Sausage Gravy and Biscuits
While it might not seem like ground-breaking news, I only mention it because I have told y’all numerous times that I’m not really a fan of breakfast and only recently, have I had to force myself to be a regular breakfast eater. As much as I would love to eat biscuits with sausage gravy every day, it’s just not happening. I make good choices (usually!!) like my Peanut Butter Granola, Strawberry Vanilla Overnight Oatmeal, or Peach-Banana Oatmeal Smoothie.
However, on Sunday mornings, all bets are off and my family goes all out. We make some of our breakfast favorites like loaded omelets, French toast, breakfast burritos, and yes, occasionally we make Sausage Gravy and Biscuits. Ya gotta live a little … amiright?! While I’m not as crazy about some of the other stuff like the rest of my family, I definitely get excited for Sausage Gravy and Biscuits. It’s just good ol’ comfort food to me!
Through the years, I have heard so many people say they are too intimidated to make gravy. I try to tell them otherwise. They think those pouches of powder are “easier” …. and I’m here to prove y’all wrong. You can make sausage gravy FROM SCRATCH and it’s soooo easy, you’ll want to make it all of the time!
One of the great things about this recipe is it is a great base so you can experiment with adding sage, hot sauce, or whatever you like to change it up a bit. Me? I like it as it is with hot sauce on the table.
I’ve included a link to my homemade biscuits too if you want to make those to go with the sausage gravy! Enjoy, y’all!
Sausage Gravy recipe
Ingredients for Sausage Gravy
- pork sausage
- all-purpose flour
- milk
- pepper to taste
- prepared biscuits, for serving
How to make Sausage Gravy
Time needed: 20 minutes
How to make Sausage Gravy
- Brown and crumble sausage. Don’t drain.
Crumble and cook the sausage in a skillet over medium-high heat until browned and cooked through. Do not drain!
- Stir in the flour.
Add the flour and stir well.
- Add milk, stir until thickened. Season with pepper.
Gradually add milk, stirring constantly. Continue to cook over medium-high heat until gravy thickens and is bubbly. Season with pepper.
- Serve.
Serve over split biscuits.
Sausage Gravy: FAQs
Yes! Make sure it is cooled completely before transferring it to a freezer-safe container. You can freeze it for up to 2 months.
To use the gravy, allow it to thaw overnight in the fridge. Reheat it in a saucepan or in the microwave. You may need to add a splash or milk or water to thin it out a bit.
This recipe uses all-purpose flour as the thickener.
Some popular additions: salt and pepper, sage, and hot sauce. I know some people like to add onion powder, garlic powder, etc ….
You may need to give your recipe a little time to thicken – it doesn’t happen instantaneously. If you have followed this recipe, keep stirring and make sure your heat is medium-high … it will thicken!
When you stir the flour into the sausage, be sure to give it a minute or two to completely mix and cook a little bit before adding the milk.
I’ve never tried this trick but I know a few people who sear by it – place a peeled potato into the gravy and allow it to cook for about 15 minutes. Discard the potato – it should have soaked up some of the saltiness.
Eggs of any kind, home fries or hash browns, fruit salad are some of our favorite sides.
How did you like this recipe
Man alive!! Isn’t this one of those recipes that really hits the spot?! Not gonna lie, I always eat too much when it comes to this recipe. I hope you and your crew enjoyed this recipe as much as mine does. I would love for you to leave me a comment down below letting me know about your experience with this recipe.
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Sausage Gravy and Biscuits
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Equipment
Ingredients
- 1 pound Jimmy Dean Regular Premium Pork Sausage
- ¼ cup all-purpose flour
- 2 cups milk
- Pepper to taste
- Prepared Biscuits
Instructions
- Crumble and cook the sausage in a skillet over medium-high heat until browned and cooked through. Do not drain!
- Add the flour and stir well.
- Gradually add milk, stirring constantly. Continue to cook over medium-high heat until gravy thickens and is bubbly. Season with pepper.
- Serve over split biscuits.
Notes
- Add scrambled eggs for a full breakfast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on August 9, 2016. Updated on March 31, 2021.
Yep. This is how I’ve always made it. How my Mama taught me.
I add a little bacon grese in mine also. Much better flavor
This is how I make my Sausage Gravy but never tried Jimmy Dean Sausage. I just go to the PUBLIXgrocery store and get their sweet Italian fresh ground sausage. Now I’m curious if the Jimmy Dean brand will make a difference. I the biscuit, gravy, hash room and 2 eggs breakfast any day and ny time..
I found out why some sauces don’t thicken when you are using milk: You need to use WHOLE MILK, not the stuff that is 1% or 2%, or Fat Free. You need the fat to thicken! ( I know, it sounds like a bad pun for weight gain, but still…) lol! Yes, you can add more flour, but you need the milk for flavor, too!
This was our dinner tonight. All gone, no left overs. ☹️ Big flakey Trader aJied biscuits. Fresh green beans. Sliced homegrown tomatoes. 👍👏❤️
Is it sad that I've never had sausage gravy and biscuits? This looks like the ultimate comfort food!
I love biscuits and gravy! At home or at a Restaurant, they are one of my all time favorites! =)
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