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Best Homemade Sausage Gravy

Category: Start Your Day with American Breakfast Staples

This classic Southern favorite offers savory pork sausage browned and simmered in a creamy, pepper-spiked milk gravy. Made in just 20 minutes, the silky sauce comes together in one pan, using simple pantry and dairy staples. Serve the warm, generous gravy ladled over pillowy freshly baked biscuits or crisp toast for a comforting start to the day. Customizable for extra spice, best enjoyed hot, and easy to reheat with a splash of milk, this dish invites pure breakfast comfort in every spoonful.

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Updated on Fri, 06 Jun 2025 19:16:41 GMT
A close up of a delicious homemade sausage gravy. Save
A close up of a delicious homemade sausage gravy. | krispyrecipes.com

This sausage gravy recipe brings back cozy weekend mornings in my kitchen with the scent of browned sausage and creamy gravy filling the house. The perfect partner for warm biscuits, this rich Southern classic is ready in under half an hour and is wonderfully simple to master.

I first tried making this for a holiday brunch. My family raved over it and now it is a constant request on Sunday mornings.

Ingredients

  • Pork breakfast sausage: Choose quality sausage with plenty of seasoning and some fat for the best flavor and creaminess
  • All-purpose flour: The key thickener for that signature silky texture Choose unbleached for the best taste
  • Whole milk: Gives richness and body to the gravy Use fresh milk for the smoothest result
  • Freshly cracked black pepper: Brightens up the flavors and gives classic Southern heat Use more for a peppery kick
  • Kosher salt: Enhances the taste but use with care since sausage often has plenty of salt already

Step-by-Step Instructions

Brown the Sausage:
Heat a cast iron or heavy-bottomed skillet over medium heat Add the pork sausage breaking it up as it cooks Cook until it is browned and no pink remains this can take 5 to 7 minutes The browning adds a ton of flavor and savory bits
Make the Roux:
With the heat on low sprinkle the flour evenly over the sausage and all its rendered fat Stir thoroughly so every bit of sausage is coated with flour Keep stirring and let this mixture cook for two minutes This step is key so the gravy does not taste like raw flour
Add the Milk Slowly:
Pour in about half the milk while stirring the whole time This helps prevent any lumps and creates a creamy base Turn the heat up to medium as you do this
Finish the Gravy:
Slowly add in the rest of the milk still stirring Let the mixture come to a gentle simmer As it cooks for 3 to 5 minutes it thickens up beautifully Stir regularly to keep it smooth
Season and Serve:
Crack in fresh black pepper for that signature look and spice Taste before adding salt as the sausage may already be well-seasoned Serve piping hot over split biscuits or slices of toast
A spoon is being used to scoop up some sausage gravy. Save
A spoon is being used to scoop up some sausage gravy. | krispyrecipes.com

My favorite ingredient here is the sausage It matters so much Pick one with a little sage or spice My kids love watching the gravy bubble up in the skillet and we always sneak a spoonful before serving just because

Storage Tips

Store any leftover sausage gravy tightly covered in the refrigerator for up to three days. Reheat slowly on the stove and add a little splash of milk if it seems too thick No need to microwave it if you have time for the skillet

Ingredient Substitutions

You can swap out pork sausage for turkey sausage if you prefer it lighter. Almond milk works if you need a dairy alternative but the gravy will not be as rich. Gluten-free all-purpose flour is a good substitute for those who are gluten sensitive just ensure it is a blend meant for gravies

Serving Suggestions

Classic biscuits are the top choice but creamy sausage gravy also shines poured over toasted English muffins hash browns or even a fried chicken cutlet. Try it on top of a baked potato for a filling supper or alongside scrambled eggs

A bowl of sausage gravy with a spoon in it. Save
A bowl of sausage gravy with a spoon in it. | krispyrecipes.com

Cultural and Historical Context

This dish has deep roots in the American South where biscuits and gravy were inexpensive filling breakfasts for farmers and workers. Over time the recipe has spanned family tables nationwide and is now a highlight of many brunch menus It is always a sign you are going to eat a hearty meal

Recipe FAQs

→ What kind of sausage works best?

Pork breakfast sausage is traditional, but hot or sage-flavored varieties can add different notes. Avoid heavily sweetened versions for best results.

→ How can I prevent lumps in the gravy?

Slowly add the milk while stirring constantly, ensuring the flour fully blends into the fat. Whisking helps achieve a smooth texture.

→ Is it possible to make the gravy spicier?

Yes, choose hot sausage or sprinkle in cayenne pepper while cooking for extra heat that builds flavor.

→ Can leftovers be stored and reheated?

Store cooled gravy in an airtight container for up to three days. Reheat gently and add extra milk as needed to restore creaminess.

→ What can I serve besides biscuits?

This gravy is also delicious spooned over toast, hash browns, or even crispy fried chicken for a satisfying twist.

Best Homemade Sausage Gravy

Creamy peppered sausage in rich Southern-style gravy, delicious and perfect for breakfast with biscuits.

Preparation Time
5 min
Cooking Time
15 min
Total Time
20 min

Recipe Category: Hearty Breakfasts

Skill Level: Beginner

Cuisine Type: Southern American

Recipe Yield: 6 Servings

Dietary Options: ~

Ingredients

→ Meats

01 450 grams pork breakfast sausage

→ Pantry

02 30 grams all-purpose flour

→ Dairy

03 480 to 600 milliliters whole milk

→ Seasonings

04 Freshly cracked black pepper, to taste
05 Kosher salt, to taste, optional

Steps to Follow

Step 01

Heat a cast iron or heavy-bottomed skillet over medium heat. Add pork sausage, breaking it apart with a spatula, and cook until browned and no longer pink, about 5 to 7 minutes.

Step 02

Do not drain the rendered fat. Reduce heat to low. Evenly sprinkle the flour over the cooked sausage and stir well to coat, forming a roux. Continue cooking, stirring constantly, for approximately 2 minutes until the flour loses its raw aroma.

Step 03

Slowly pour in about half the milk while stirring constantly to blend and prevent lumps. Raise the heat to medium.

Step 04

Gradually add the remaining milk while continuing to stir. Bring the gravy to a gentle simmer and cook until thickened to your preference, 3 to 5 minutes.

Step 05

Generously season the gravy with freshly cracked black pepper and adjust salt as needed. Serve hot ladled over freshly baked biscuits or toasted bread.

Additional Notes

  1. For spicier gravy, use hot breakfast sausage or add cayenne pepper as desired.
  2. If the gravy thickens while standing or on reheating, stir in a splash of milk to adjust consistency.
  3. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  4. To reheat, warm gently in a skillet over medium-low heat, adding more milk if necessary.
  5. For a richer taste, substitute part of the milk with half-and-half or finish the gravy with a small amount of butter.

Required Tools

  • Cast iron or heavy-bottomed skillet
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Whisk

Allergen Information

Make sure to review each ingredient for potential allergens, and consult a healthcare professional if needed.
  • Contains milk (dairy)
  • Contains wheat (gluten)
  • Contains pork
  • May contain soy or other allergens depending on sausage and flour used

Nutritional Facts (Per Serving)

These details are for informational purposes and aren't a substitute for medical advice.
  • Calories: 310
  • Fats: 23 g
  • Carbohydrates: 9 g
  • Proteins: 15 g