Homemade Sausage Gravy

Sausage Gravy is a classic southern recipe that comes together in under 20 minutes, creating the most delicious, stick-to-your-ribs comfort food.

Serve homemade sausage gravy over freshly baked homemade biscuits for a delicious, hearty breakfast that will have people licking their plates clean!

If my family had to pick their favorite breakfast recipe, all three of them would choose my Homemade Sausage Gravy. It is rich, creamy, and incredibly decadent. Thankfully for me, and YOU, sausage gravy is also one of the easiest breakfast recipes to make.

Sausage Gravy is made by cooking breakfast sausage until it is browned and the fat is rendered. That rich, spiced fat in addition to milk and flour, is used to create a luscious gravy that this classic southern dish is known for. Served right out of the skillet, over warm biscuits, it just doesn't get much better than Biscuits and Gravy.

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 spices and Worcestershire sauce to make it the BEST Sausage Gravy.

• Sausage: Sausage Gravy is best made with ground pork breakfast sausage. You can use maple, mild, or bulk sausage. I don't recommend using turkey or chicken sausage, as it will typically not render off enough fat that is crucial to making the gravy.
• Flour: Feel free to replace the all-purpose flour with a 1:1 Gluten-Free flour blend, if needed, if you need gluten-free 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.
• Butter: Even though the sausage will render out fat you want to add butter for additional richness.
• Garlic & Onion Powder: Even though the sausage is already seasoned, adding the 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. Just be sure to use freshly grated nutmeg, not ground nutmeg for the best flavor.
• Worcestershire Sauce: Worcestershire sauce adds incredible depth of flavor and just the right amount of salt to make the sausage gravy pop.

How to Make Sausage Gravy

• Heat a large skillet over medium-high heat.
• Once the skillet is heated, add in the ground sausage, along with the garlic and onion powder to further season the sausage.
• Cook the sausage until it is browned, breaking it up into small bite-size pieces as it cooks.

• Once the sausage is browned, whisk the flour into the rendered fat, forming a thick roux. Cook this roux for a minute or two, which will cook off the taste of the raw flour.
• Slowly add in the milk, whisking to incorporate it into the roux.
• Lower the heat and whisk continually until the gravy has thickened up, adding additional milk if desired.
• Stir in the Worcestershire sauce and taste to adjust seasonings.

• Serve immediately for best results.

Tips to Remember 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, any heavy-bottomed, large skillet will work if you don't happen to have a cast-iron 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--well, maybe! Some people like thin sausage gravy, and some like super thick sausage gravy. By making this at home, you get to decide the thickness. Start by adding 2 cups of milk and then up to 1 cup more depending upon the consistency desired.
• Serve immediately. Sausage gravy is best served immediately after preparation and while not necessary, in my house, you can't have sausage gravy without serving it over freshly baked homemade biscuits. However, I have been told that sausage gravy is also delicious when served over grits, toast, mashed potatoes, oatmeal, or hash browns.

More Favorite Breakfast Recipes

• French Toast
• Whole Wheat Pancakes
• Hashbrown Breakfast Casserole
• Quiche
• Whole Wheat Waffles

 If you gave this recipe for Sausage Gravy a try, I would love for you to leave a comment and review below.