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Made with simple ingredients in less than 20 minutes, this Homemade Sausage Gravy is rich, creamy, perfectly seasoned, and guaranteed to satisfy. Serve it over homemade buttermilk biscuits for a stick-to-your-ribs classic southern breakfast affectionately known as Biscuits and Gravy.
Key Takeaways: Homemade Sausage Gravy
- Serves: 6
- Ready in just 20 minutes. No long simmer needed to develop rich flavor.
- Simple ingredients, big payoff. Just sausage, milk, flour, butter, and seasonings create rich, savory flavor
- Why This Recipe Stands Out: My recipe for sausage gravy calls for a splash of Worcestershire sauce and grated nutmeg that add depth and flavor that keeps the gravy from tasting flat or one-dimensional.
Kristen's Keys
Biscuits and gravy is my family's favorite breakfast. So when I say I have A LOT of experience making this southern staple, I mean it! And while an incredibly simple recipe, a few small details make the difference between a rich, silky gravy and one that's bland, thin, or lumpy.
- Use bulk pork sausage for traditional flavor. This is not the time to use Italian-seasoned sausage or maple-flavored breakfast sausage. You are looking for sausage that is typically labeled premium pork sausage and sold in a tube, like Jimmy Deans or Bob Evans brand. Just as I recommend for my Sausage Hash Brown Breakfast Casserole and Sausage Balls without Bisquick.
- Use a cast iron skillet if you have it. A cast-iron skillet is ideal for sausage gravy because it promotes deep, even browning on the sausage, retains steady heat for a smooth, evenly cooked gravy, and most importantly, its durable surface allows you to whisk continuously without worrying about scratching the pan.
- Brown the sausage well. Those flavorful browned bits build the foundation of the gravy and add serious texture.
- Cook the flour for 1-2 minutes before adding the milk. This is the step a lot of people miss, and it is KEY to a really rich gravy. Letting the flour toast prevents a bland or paste-like flavor.
- Don't walk away from the pan. Sausage gravy comes together quickly, and without frequent whisking and a watchful eye, the gravy can go from creamy to lumpy and the milk can scorch in a matter of minutes.
Happy Cooking! xo Kristen
Notes on Ingredients
- Pork Sausage: Look for bulk or premium mild or hot pork sausage which is often sold in a tube-like package near the bacon. I typically opt for mild sausage to keep the dish family-friendly and let those who like a little spice add hot sauce or crushed red pepper flakes at the table.
- Milk: I recommend using whole milk if you have it for the richest results. Otherwise, any fat percentage will do.
- Butter: Even with the rendered fat from the sausage, a bit of butter helps to create enough fat for the roux and adds a rich flavor to the gravy.
- Worcestershire Sauce: Adds savory depth without making the gravy taste like Worcestershire.
- Nutmeg: For the best flavor, grate whole nutmeg instead of using dried ground nutmeg. This addition adds warmth and balances the richness, just as it does in recipes like Homemade Turkey Tetrazzini and the gravy for Swedish Meatballs.
- Garlic Powder + Onion Powder: Give the gravy itself flavor so it isn't relying solely on the sausage.
Recipe Modifications
- Use Chicken or Turkey Sausage: Bulk chicken or turkey sausage or can be used to make sausage gravy, but because it is leaner you will need to add 2 tablespoons of additional butter to make enough fat for the roux.
- Gluten-Free Sausage Gravy: I have had success making this recipe using a 1:1 gluten-free all-purpose flour blend and gluten-free Worcestershire sauce.
- Make It Spicy: Use hot pork sausage and add a pinch of cayenne pepper or crushed red pepper flakes.
How to Make Homemade Sausage Gravy
Incredibly savory, perfectly thick, and spiced to perfection, this classic southern dish is as decadent and rich as it is easy to make!
- Cook the sausage in a large cast-iron or heavy-bottomed skillet over medium-high heat, breaking it into crumbles as it cooks. Continue cooking until browned and fully cooked through. You can take it a bit further here and go for deeply browned sausage for extra texture if desired.
- Add the butter and let melt into the rendered fat. Once melted, sprinkle the flour over the skillet, then stir the flour into the sausage to evenly coat. Let cook for 1-2 minutes, stirring frequently, to toast the flour.
- Add the milk a little at a time, whisking well after each addition. If you can, slowly pour the milk into the skillet with one hand while whisking with the other. If not, simply add a bit of milk, whisk until smooth, then repeat until all of the milk has been added. Taking your time here is the key to silky, lump-free gravy.
- Season with pepper and nutmeg and then bring the mixture to a gentle simmer. We don't want to boil the gravy, as that will cause the milk to scald.
- Simmer over medium-low heat, whisking frequently, until the gravy reaches your desired consistency. If you notice the gravy thickening too much, whisk in a splash of milk to thin.
- Remove from the heat and stir in Worcestershire sauce. Give the gravy a taste and adjust with salt and pepper as needed, then serve as desired.
Serving Suggestions
Of course, homemade buttermilk biscuits are the classic choice, but there are plenty of delicious ways to round out breakfast.
Try sausage gravy with:
- Over Creamy Grits for another classic southern pairing
- Spooned over Whole Wheat Waffles for a sweet-and-savory breakfast combination
- Alongside Overnight French Toast Casserole or Sour Cream Coffee Cake for a crowd-pleasing brunch
- Fruit Salad with Honey Lime Dressing for a bit of balance
Sausage Gravy FAQs
Can I make Sausage Gravy in Advance?
Yes! But you will need to thin out the leftovers when reheating, as sausage gravy thickens once chilled. Prepare as directed, let cool slightly, then refrigerate in an airtight container. When ready to enjoy add the cold sausage gravy to a skillet and heat over medium-low heat, adding a splash or two of milk as needed. Taste and adjust seasonings and serve warm.
How do I make sausage gravy thicker?
Allow it to simmer longer. If needed, whisk together 1 tablespoon flour with 2 tablespoons cold milk until dissolved and slowly whisk into the gravy. Let cook for 2-5 minutes to thicken and remove the raw flour taste.
How do I prevent lumps in my sausage gravy?
Add the milk SLOWLY, whisking after each addition and whisk often while the gravy simmers.
More Favorite Breakfast Recipes
- Homemade French Toast
- Ham and Cheese Quiche
- Breakfast Sliders
- Dutch Baby Pancake
- Bananas Foster French Toast
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Homemade Sausage Gravy
Made with simple ingredients in less than 20 minutes, this Homemade Sausage Gravy is rich, creamy, perfectly seasoned, and guaranteed to satisfy.
Video
Ingredients
- 1 pound ground bulk pork sausage, mild or hot
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk, + more as needed
- 1 teaspoon black pepper
- ¼ teaspoon grated nutmeg
- ½ teaspoon Worcestershire sauce, optional
- salt to taste
Instructions
- Heat a large nonstick or cast-iron skillet over medium-high heat. Once heated, add 1 pound ground bulk pork sausage, ½ teaspoon onion powder, and ½ teaspoon garlic powder to the skillet. Cook the sausage, breaking it into small pieces, until it is browned and no longer pink.
- Once the sausage has cooked fully and the fat has rendered, add in 1 tablespoon unsalted butter and let melt. Once the butter has melted, sprinkle ¼ cup all-purpose flour evenly over sausage and stir to evenly distribute flour throughout the rendered fat. Cook for 1-2 minutes to remove the raw taste of flour.
- Slowly whisk in 2 cups milk, ¼ cup at a time, whisking or stirring constantly. Once gentle bubbles begin to form along the edges of the pan, reduce the heat to medium-low.
- Add in 1 teaspoon black pepper and ¼ teaspoon grated nutmeg, and simmer until thickened, about 5-10 minutes. Continue to add in up to 1 cup more of milk if needed to thin as desired. NOTE: Simmer longer for thicker sausage gravy, simmer for less time for thinner sausage gravy.
- Once sausage gravy is thickened, turn off the heat and stir in ½ teaspoon Worcestershire sauce. Taste and add salt if needed.
- Serve the sausage gravy over warm biscuits or as desired.
Equipment
Notes
Milk: Whole milk is recommended for the richest results. However, any fat percentage will work.
Sausage: Use mild or hot bulk premium sausage (often sold in tubes). Do not use maple flavored breakfast sausage or Italian sausage.
Turkey/Chicken Sausage: You will need to add 2 additional tablespoons of butter (3 tablespoons total) to help form the roux.
Gluten-Free Sausage Gravy: Use a 1:1 gluten-free all-purpose flour blend and gluten-free Worcestershire sauce.
Leftovers: Store cooled, leftover sausage gravy in an airtight container for 3-4 days. To reheat, place in a dry skillet over low heat, adding milk to thin if needed. Taste and adjust seasonings before serving.
Nutrition
Calories: 197kcalCarbohydrates: 11gProtein: 18gFat: 8gSaturated Fat: 3gCholesterol: 64mgSodium: 513mgPotassium: 365mgFiber: 1gSugar: 5gVitamin A: 323IUVitamin C: 2mgCalcium: 139mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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The only thing missing- an egg over easy on top of the gravy on each biscuit!
After making this recipe I haven't really gone out to eat breakfast, ever again. Any time we crave biscuits and gravy, I make this recipe. It is delicious breakfast that the whole family loves. Adding nutmeg and Worcestershire Sauce really takes it to the next level. I have made it more than 5 times already. I also recommend it.
Thank you so much Ana! I absolutely am thrilled to hear you enjoyed this Sausage gravy so much.
This is my favorite thing on a Saturday morning. So much flavor!
This gravy is the ultimate comfort food!! Biscuits & gravy is one of my favorites & this sausage tastes amazing!! Thank you for sharing it!
So happy to hear you enjoyed Kristyn!
So delicious over homemade biscuits! I love the savory flavor the worcestershire sauce adds!
I am going to make a double bath of this and freeze it. I love the idea of adding on top of oatmeal!
It is so unique and unconventional on oatmeal, but I love it!It will be so nice to have extra on hand! Enjoy!
This gravy was so good! So glad I tried it!
I am so glad you enjoyed Sophie!