How To Make Sausage Gravy
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Learn how to make sausage gravy with 3 simple ingredients: milk, flour, and sausage. It’s so creamy and flavorful and best served over a fluffy homemade biscuit.
Today, we’re going to make a real Southern staple. This sausage gravy recipe is going to separate the men from the mice, as they say. Nothing beats fluffy homemade buttermilk biscuits smothered in homemade sausage gravy for breakfast on a special occasion (or just because). It’s Southern comfort food at its finest. The ingredients might be simple, but the flavor is anything but. The combination of milk, flour, sausage, and salt and pepper is deliciously creamy.
Don’t you just love simple recipes? That is one of the best things about Southern cooking. It’s just plain simple and just plain good. Always unnerves me when I see a recipe for sausage gravy with an ingredient list that reads like a scientific classification. I think Southerners are just trying to show off to folks of the northern persuasion when they do that. There’s no need.
Milk, flour, and sausage = sausage gravy. That’s all there is to it!
Now, who’s ready to learn how to make sausage gravy?
Recipe Ingredients
- Milk
- Flour (self-rising flour, plain flour, almond flour, or coconut flour)
- Sausage
- Salt and pepper
- Biscuits for serving
How to Make Sausage Gravy
Slice your sausage in whatever thickness you prefer. I usually go for about half an inch but some people like it thinner.
Place sausage in a pan or skillet over medium heat.
Cook until browned.
It will look something like this.
Remove the cooked sausage from the pan and place it on a paper towel-lined plate to drain.
You will have a good bit of grease left in your skillet. You need about two tablespoons, so if you have more drain it off to leave about that much.
Sprinkle three to four tablespoons of flour in your skillet.
Cook this over medium-low heat until the flour is brown.
Scrape the bottom of the skillet to stir the sausage bits into your gravy, then salt and pepper to taste.
Add milk. I added about a cup and a half here.
Stir well until smooth and creamy.
Take a piece of sausage or two and crumble it up in your gravy.
I made a small amount of gravy so I just used one sausage.
There you have it: you now know how to make sausage gravy It’s that easy.
Now, most folks will take a biscuit, set it on their plate, and spoon gravy onto it.
They might cut it in half first and spoon gravy on both halves.
That’s not how we really like it though. We REALLY like to tear our biscuit up in our bowl, because that’s what our mamas did when we were little! Spoon the creamy sausage gravy all over it. At this point, you can use a fork or get a spoon and really pretend your mama is there.
Storage
- Store homemade gravy leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop.
- You can also freeze leftovers for up to 3 months. Thaw in the fridge before reheating as above.
Recipe Notes
- You can use either ground pork breakfast sausage, spicy pork sausage, or Italian sausage.
- For heat, add a pinch of cayenne or crushed red pepper flakes.
- For added flavor, add 1/2 teaspoon each of garlic powder and onion powder.
Recipe FAQs
What do you serve with sausage gravy?
Besides some homemade drop biscuits, Southern sausage gravy also tastes great with fried potatoes, hashbrowns, grits, and even just toast.
Can I make this easy sausage gravy recipe ahead of time?
If you like, you can make sausage gravy the night before, store it in the fridge overnight, and quickly reheat it on the stovetop before serving it for breakfast.
How do I make gluten-free sausage gravy?
Simply use your favorite gluten-free flour alternative and you have yourself gluten-free sausage gravy.
Check out these other gourmet gravy recipes:
Chicken Fried Steak Recipe With Gravy
Recipe For Turkey Gravy (Easy and Delicious)
Southern Cubed Steak and Milk Gravy
Crispy Breaded Pork Chops with Milk Gravy (and MeMe’s Mashed Potatoes)
Garlic Cream Biscuits with Bacon Gravy
Ingredients
- 1.5 cups milk
- 3 tbsp flour
- sausage
- salt and pepper to taste
- biscuits for serving
Instructions
- Slice your sausage in whatever thickness you prefer. I usually go for about half an inch but some people like it thinner. Place sausage in a pan or skillet over medium heat and cook until brown. Remove the cooked sausage from the pan and place it on a paper towel-lined plate to drain.sausage
- You will have a good bit of grease left in your skillet. You need about two tablespoons, so if you have more drain it off to leave about that much.
- Sprinkle three to four tablespoons of flour in your skillet. Cook this over medium-low heat until the flour is brown. Scrape the bottom of the skillet to stir the sausage bits into your gravy, then salt and pepper to taste. Add milk and stir well until smooth and creamy.3 tbsp flour, salt and pepper to taste, 1.5 cups milk
- Take a piece of sausage or two and crumble it up in your gravy. Serve over a warm biscuit.biscuits for serving
After I read this I teared up a little. Miss Momma so much. You brought her back to me just a little with this recipe. It’s just how she used to make it and I had forgotten. Too much time around yanks I guess. Thanks again for bringin me home.
Absolutely love your recipes and commentary! Honey, you are priceless!! I have laughed and smiled so much this morning. Your comments are spot on regarding our “yankee visitors”! Having traveled a bit in my lifetime, I must say, there is NOTHING like Southern cooking! Just the aroma while cooking stirs so many memories of family and events long past. Thank you so much for sharing all that you do. Just found your site this morning and so glad I did! You are also very correct in that most people from “other parts of our nation” do tend to think we “deep fat fry” EVERYTHING!!! Not!! Again, thoroughly have enjoyed your site this morning! Keep it up!!! I’m from North Alabama by the way! Have a great day!!
Girlfriend, nothing brings people together like a good meal! I’m all about sharing recipes with anyone and everyone. My husband and I love to go pop-up camping at a particular state park and just down the road is a small bait and tackle store but they sell the most delicious hotdogs, the hotdog chili is to die for, so one day I walked in and ordered our usual 4 hotdogs with slaw and told the lady who served me that I loved their chili, could I have the recipe? And she looked me square in the face and said, “Lord, honey, that’s my mother-in-law’s recipe and she won’t even share it with me?” And I thought to myself how selfish can you be? My husband said she probably didn’t want to share because I could be a competitor but honestly, I think asking someone for their recipe is like imitating them, you know, the sincerest form of flattery!!
boy! i sure cant wait to try this out. it’ll be my first time makin gravy from scratch. pretty excited:) thanks for the help!!
Love your site. My mother, from the Texas panhandle, would fry floured chicken as well as plain ole floured round steak and then make some of the best milk gravy ever.
There just isn’t much better than some good ol fried chicken is there Frederick?!
I just wanted to say that when I met my husband (online) he was living in Minnesota and I was livin here in east TN. Needless to say after about the 3rd time he called me on a Saturday mornin to ask me what I was doin and my answer was makin homemade biscuits and gravy that man was high-tailin it to East TN and I still can’t feed him enough gravy and biscuits.Southern food is a powerful thing. He’s originally from western KY so he’s not a total yankee but he’s still got some weird ways. He still can’t believe how different and wonderful our cookin is or how all our kids have such thick southern accents like mine. I told him its genetic and wouldn’t matter where we lived I would make sure my kids were southern through and through. I love your site and can’t wait to try some more of your recipes.
This is a beautiful story!! I feel like it’s the start of a movie I’d love to watch 🙂
Christy I would like to tell you how much I enjoy looking at your Southern Plate Website and all the wonderful recipes you have on there.. One day I saw it come across news feed on the computer and began looking at all the nice recipes. I immediately sent this website to my son. Later on he called me and said mom I have never heard of the website you sent me, but she sure does have some nice recipes on it. I am going to save it and I will be using it a lot. Thank you so much Christy for setting up this website.