This Sausage Gravy is rich, creamy, and packed with savory flavor. Made with simple pantry staples and browned pork sausage, it comes together quickly for a comforting breakfast or brunch.
Spoon the sausage gravy over warm homemade biscuits for a hearty meal.
Holly’s Recipe Highlights: Sausage Gravy
- Flavor: Rich, savory, creamy, and lightly peppery with lots of browned sausage in every bite.
- Why Make It: This is an easy one skillet recipe with just 4 ingredients.
- Tools:Â All you need is a large skillet, wooden spoon, and whisk to make this sausage gravy.
- Serving: Spoon over biscuits, home fries, toast, or waffles.
Cook Time: 15 Min Servings: 4 Cooking Method: Stovetop
Ingredient Notes
- Ground Pork Sausage:Â Breakfast sausage provides savory seasoning, rich rendered fat, and hearty texture. Use mild, hot, sage, or maple sausage depending on your preferred flavor.
- Butter:Â Butter keeps the flavor rich and classic. You can replace the butter with bacon fat if you have it, the same trick used to make bacon gravy.
- All-Purpose Flour:Â Combines with the fat to thicken the milk and create a smooth, creamy gravy. Cooking it for about two minutes helps prevent a raw flour taste.
- Whole Milk:Â Gives the gravy its richest flavor and smoothest, creamiest texture. Two-percent milk can be used for a slightly lighter gravy.
- Turkey Sausage: Substitute turkey sausage for pork sausage for a leaner variation. Add an extra spoonful of butter if the skillet looks dry.
- Spicy Sausage Gravy: Use hot breakfast sausage or add a pinch of crushed red pepper flakes for extra heat.
- Herbed Sausage Gravy: Add a small pinch of rubbed sage, thyme, or poultry seasoning when the sausage is lightly seasoned.
- Extra-Peppery Gravy: Stir in coarsely ground black pepper while the gravy simmers, then add more just before serving.
How to Make Sausage Gravy
- Brown the sausage in a skillet, breaking it up. Keep the flavorful drippings in the pan.
- Melt in the butter or bacon fat. Stir in the flour and cook.
- Stir in the milk. Simmer (full recipe below).
- Season to taste and serve hot over homemade buttermilk biscuits.
- Break Up the Sausage: Break it into small, even crumbles so every spoonful of gravy has plenty of meat.
- Do Not Drain the Sausage: The drippings give the gravy flavor and help cook the flour.
- Stir the Flour: Stir it into the sausage and fat until no dry spots remain, then cook it for two full minutes.
- Add the Milk Gradually: Add it gradually at first and stir well after each addition to prevent flour pockets and lumps.
- Let the Gravy Simmer: Let it reach a gentle bubble. It thickens more as it simmers and as it cools.
- For the Perfect Consistency: Thin gravy with a splash of milk. Thicken it by simmering uncovered for another minute or two.
Storing Sausage Gravy
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in an airtight container for up to 2 months.
Reheat: Warm in a saucepan over low to medium-low heat, stirring often. Add a splash of milk as needed while reheating.
Build a Breakfast Spread
Did you enjoy this Sausage Gravy Recipe? Leave a comment and rating below.
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In a large skillet, brown the sausage over medium-high heat, breaking it up with a wooden spoon until no pink remains. Do not drain the fat.
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Add the butter or bacon fat and stir until melted. Add the flour and cook for 2 minutes more.
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Add milk a little bit at a time, stirring after each addition.
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Bring to a boil while stirring, reduce the heat to medium-low, and simmer until thickened and bubbly.
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Taste and season with salt and pepper.
We love the flavor of pork sausage, but you can substitute turkey sausage in this recipe. You may need to add extra butter or bacon grease if using a lean sausage.
Store leftover sausage gravy in an airtight container for up to 4 days.
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Calories: 485 | Carbohydrates: 12g | Protein: 22g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 103mg | Sodium: 807mg | Potassium: 469mg | Sugar: 7g | Vitamin A: 405IU | Vitamin C: 0.8mg | Calcium: 171mg | Iron: 1.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dip, Sauce, Side Dish
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