Ingredient Notes:
Sausage – We use a roll of breakfast sausage here. The spicy variety is also good, if you like a little kick to your mornings.
Milk & Flour – The main ingredients for pretty much any creamy white gravy recipe! You’ll mix these up with the sausage and sausage grease to make the savory gravy.
Salt & Pepper – As much or as little as you’d like to taste.
What Readers are Saying!
“I love this recipe, I have always struggled to make sub par gravy and now, I make awesome gravy thanks to you! Thank you. The only extra I add in is Penzeys Shallot Pepper and it gives it a like kick up.” -Dianna
Homemade Sausage Gravy Tips & Tricks:
Sausage – There are lots of different brands of ground breakfast sausage in various flavors with different spices. I’d recommend using a brand you’ve already tried and enjoyed so that there aren’t any surprises. We like Jimmy Dean in our house.
Grease – It’s going to feel wrong, but don’t drain the grease! It’s the fat you’ll need to make the gravy.
Milk – I’d recommend using whole milk rather than skim milk when preparing the sausage gravy. If you enjoy extra rich and creamy gravy you could sub half and half for the milk.
Thick or Thin – Make this recipe for sausage gravy just the way you like! If you want a thicker gravy you can let it cook a bit longer to thicken up, or add more flour (before adding the milk). If it’s too thick you can easily thin it out with more milk.
What We Love About This Recipe:
Savory Flavor: The sausage grease really adds flavor to this gravy! It’s perfect served over biscuits or hashbrowns.
Simple: Homemade sausage gravy is quick and easy to make on busy mornings or nights when you want cozy comfort food.
Cheap: Gravy is made with budget friendly ingredients and it’s the perfect way to use up any grease or fat that would have just gone to waste.
How to Make Sausage Gravy:
Sausage: To start, you’ll want to add a pound of breakfast sausage to a large skillet. I always prefer cast-iron but whatever you have is fine. Brown your sausage, breaking it up as it cooks.
Flour: When the sausage is completely cooked through, you’ll sprinkle flour over the sausage. Do NOT drain the grease from the sausage. You need that fat to make the gravy.
Mix: Stir the sausage well until it starts to look a little dry from the flour. Things will look a bit weird, but just stick with me.
Milk: Pour half your milk right over the sausage and start stirring over medium heat. It’ll seem like too much milk at first, but just trust me. As the milk heats up, the gravy will thicken.
Finish: Once the gravy has thickened a bit, add in the rest of the milk. Add in a pinch or two of salt and plenty of freshly cracked black pepper. We like ours really pepper-y! Keep stirring and cooking until the gravy is as thick as you’d like.
Now, you don’t HAVE to stir 100% of the time, but you definitely don’t want it to sit for too long without stirring. This goes quick, but it does take some attention.
If you let your sausage gravy get thicker than you’d like, just add in more milk until it hits the consistency you’d like.
If you want a thicker gravy, just keep stirring over medium heat. Eventually, it will get to a point that it will no longer thicken, but I can’t imagine anyone would want the gravy any thicker than it will get following this recipe. If you do, next time just add in a couple extra tablespoons of flour with your sausage.
Split a biscuit in half, spoon the homemade gravy over the top, and dig in!
Helpful Tip!
Sausage Gravy Serving Suggestions:
This is great served with air fryer hashbrowns, omelets, scrambled eggs, breakfast pizza, and toast! We’ve even used the leftovers over mashed potatoes. Gravy makes everything better.
Make Ahead:
To prepare this homemade sausage gravy ahead of time you’ll pretty much just follow all the same steps in the recipe but let it cool completely a bit before you store it in an airtight container in the fridge.
It can last for about 4 to 5 days in the fridge so you can enjoy it for breakfast all week long if you make enough. It will thicken up as it cools but you can just add a little milk when reheating to help thin it back out.
You can also freeze it in a freezer safe bag or container for up to a few months!
