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
If you gave this recipe for Sausage Gravy a try, I would love for you to leave a comment and review below.
- 1 pound breakfast sausage
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon butter
- ¼ cup flour
- 2-3 cups milk
- 1 teaspoon black pepper
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon Worchestershire sauce optional
- salt to taste
- Heat a large nonstick or cast-iron skillet over medium-high heat.
- 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.
- Add in butter and melt.
- Sprinkle flour evenly over sausage and stir to evenly coat sausage and distribute flour through rendered fat. Cook for 1-2 minutes to remove the raw taste of flour.
- Slowly whisk in 2 cups of milk, ½ cup at a time, whisking constantly. Bring to a gentle bubble and then reduce heat to medium-low. Add in nutmeg and pepper, and cook until thickened--about 8-10 minutes. Note: If you would like thinner sausage gravy, add in up to 1 cup of additional milk, adding only ¼ cup at a time until desired consistency is achieved.
- Once sausage gravy is thickened, turn off the heat and stir in the Worcestershire Sauce. Taste to see if salt or pepper is needed.
- Serve immediately.
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!