This recipe for Homemade Sausage Gravy is a stick-to-your-ribs classic southern breakfast that comes together in under 20 minutes using simple ingredients.
Sausage Gravy, sometimes referred to as Sawmill Gravy, is a rich, creamy, soul-satisfying breakfast recipe that is made with cooked crumbled sausage immersed in a thick, white gravy.
Served over warm biscuits, Biscuits and Gravy truly is the ultimate comfort food!
why you will love this recipe
- Fool-Proof Easy Recipe. While people can be intimidated to make homemade gravy, sausage gravy is one of the easiest gravy recipes (really easiest recipe in general) to make. It is perfect for beginners!
- Fast. Homemade Sausage Gravy takes less than 20 minutes from start to finish to make.
- Satisfying. Sausage Gravy is hearty, filling, and so flavorful, it will leave you satisfied for hours.
- Unbelievable Flavor. For a recipe with so little ingredients, you will be amazed at the depth of flavor in homemade sausage gravy. The trick is to use flavorful sausage and a few pantry staples to amp up the flavor to make this homemade version better than any other.
Notes on Key Ingredients
This recipe for Sausage Gravy is made with the classic players, sausage, flour, and milk. However, it is elevated with the addition of a few additional ingredients to make this truly the BEST recipe for Sausage Gravy.
- Sausage: Sausage Gravy is best made with ground breakfast sausage. While you can use mild or hot breakfast sausage, this is not the time to use maple breakfast sausage, as the maple flavor may compete with the savory undertones of this classic recipe. Keep in mind that if you use turkey or chicken breakfast sausage, you will need to add additional butter, as the lean sausage will not render off enough fat to create the gravy.
- Butter: While the sausage will typically render off plenty of fat to create the gravy, adding a bit of unsalted butter will add a nice rich undertone to the sausage gravy.
- Flour: All-purpose flour is used to help form a roux and thicken the sausage gravy.
- Milk: Whole milk is recommended for the richest results. However, any fat percentage will work if you don't happen to have whole milk on hand.
- Garlic & Onion Powder: Adding garlic and onion powder to the sausage gravy, helps to really give the gravy itself extra flavor and keeps the dish from being bland.
- Nutmeg: A touch of freshly grated nutmeg will help to round out and balance the flavor in any white sauce, including this sausage gravy. For the best flavor, don't use ground nutmeg, instead grate a whole nutmeg bulb, using a Microplane. The taste is far superior to pre-ground nutmeg.
- Worcestershire Sauce: Worcestershire sauce adds incredible depth of flavor and just the right amount of salt to make the sausage gravy pop.
Gluten-Free Sausage Gravy
To make Gluten-Free Sausage Gravy, ensure your sausage is gluten-free and replace the all-purpose flour with a 1:1 Gluten-Free flour blend.
How to Make Sausage Gravy
- Step One. Brown the Sausage. In a large stainless skillet or cast-iron pan cook the sausage with garlic and onion powder until browned, breaking up the sausage as it cooks into bite-sized pieces.
- Step Two: Create the Roux. Sprinkle the flour evenly over the sausage and then whisk or stir the flour into the rendered fat. Continue to cook, while stirring or whisking vigorously, for a minute or two. This will ensure that the flour doesn't form any lumps and will cook off the taste of the raw flour.
- Step Three: Whisk in Milk. Slowly whisk two cups of milk into the sausage mixture so that it evenly incorporates into the roux.
- Step Four: Simmer. Once the sausage gravy begins to JUST bubble, turn the heat to medium-low, season with nutmeg and pepper, and simmer until the gravy reaches the thickness you desire, adding additional milk if needed. Once thickened, remove from the heat and stir in the Worcestershire sauce.
Homemade Sausage Gravy is classically served over freshly baked biscuits to create the staple breakfast recipes simply referred to as Sausage and Biscuits.
However, you can also enjoy homemade sausage gravy over toast, creamy grits, polenta, mashed potatoes, oatmeal, or simply with a spoon!
∗ Tips for the Best Sausage Gravy ∗
Sausage Gravy is truly a simple dish to prepare but there are a few key tips to keep in mind that will ensure you have the best results.
- Use the right pan. I find that sausage gravy ALWAYS comes together faster and easier when prepared in a cast-iron skillet. However, if you don't have a cast-iron skillet, use a stainless steel heavy-bottomed, large skillet.
- Use enough fat. To form a roux with flour to thicken the gravy, there must be fat. For this recipe, you need 3-4 tablespoons of fat to form the gravy. If your sausage does not render off a full 3 tablespoons of grease, you will need to add in an additional butter to achieve the right ratio.
- Fully cook the flour. After adding the flour into the skillet, be sure to cook for 1-2 minutes before beginning to add in the milk. This allows the raw taste of the flour to disappear, resulting in a much richer tasting sausage gravy.
- Whisk Constantly. Once the milk has been added to the sausage, whisk continually until the gravy has thickened up. This will keep the sausage gravy from being lumpy and prevents the milk from scalding.
- Add More Milk...OR Not! By making homemade sausage gravy, you get to decide the thickness based on your own preferences. You can add more milk to thin out the gravy, or simmer longer to make a really thick sausage gravy.
While sausage gravy is best served immediately after preparation, as it will thicken as it cools. However, you can prepare as directed, let cool slightly, and then store the sausage gravy in the refrigerator for up to 3 days. To reheat, place in a dry skillet over low heat, adding milk to thin if needed. Taste and adjust seasonings before serving.
Yes! You can use my recipe for Homemade Breakfast Sausage, but I recommend remove the maple syrup from the recipe, as the maple bay overpower the sausage gravy.
More Favorite Breakfast Recipes
If you gave this recipe for Homemade Sausage Gravy a try, I would love for you to leave a comment and review below.
- Heat a large nonstick or cast-iron skillet over medium-high heat. Once heated, add in the sausage, onion powder, and garlic powder to the skillet. Cook the sausage, breaking it into small pieces as it browns, until it is browned and no longer pink.
- Add in sausage, onion powder, and garlic powder, to the skillet. Break into small chunks as the sausage cooks until it is browned and no longer pink.
- Once the sausage has cooked fully and the fat has rendered, add in the butter and let melt. Once the butter has melted, sprinkle 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 of 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 nutmeg and pepper, and simmer until thickened, about 5-10 minutes. Continue to add in milk if needed to thin as desire. 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 the Worcestershire Sauce and pepper. Taste and add salt if needed.
- Serve the sausage gravy over warm biscuits, grits, or oatmeal.