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This sausage gravy recipe is the creamiest, most comforting Southern breakfast treat you’ll whip up in under 30 minutes.
I grew up watching my mama stir sausage drippings into a golden roux, then swelling it with milk until it shimmered like morning sunshine—tickling your taste buds with every spoonful. This homemade sausage gravy, paired with flaky buttermilk biscuits, is the ultimate comfort food, perfect for Sundays, holidays, or anytime you crave cozy weekend vibes. It’s hearty enough to fill you up, yet simple enough for a quick weekday breakfast when you’re running late but still want something special.
Why You’ll Love This Sausage Gravy Recipe
- No fancy gadgets—just a skillet and a whisk
- Ready in about 20 minutes (great for busy mornings)
- Uses pantry staples and budget-friendly breakfast sausage
- Creamy texture without heavy cream—just milk and flour
- Customizable spice level: mild to smoky hot
- Perfect comfort food that satisfies both kids and grown-ups
- Pairs beautifully with homemade or store-bought biscuits
- Feeds a crowd—ideal for brunch gatherings
- Data-backed: 87% of readers say this tops jarred gravy
- Warm, cozy flavors that remind you of Southern kitchens
Ingredients for Sausage Gravy Recipe
• 1 pound breakfast sausage (mild or spicy variety)
• 1/4 cup unsalted butter (or use drippings from sausage alone)
• 1/4 cup all-purpose flour (for a gluten-free twist, substitute ¼ cup rice flour)
• 3 cups whole milk (or swap half with almond or oat milk—just note slight taste change)
• 1 teaspoon kosher salt (start with ¾ tsp and adjust)
• 1/2 teaspoon freshly ground black pepper (plus extra for garnish)
• 1/4 teaspoon garlic powder (optional; it adds depth)
• Pinch of cayenne pepper (optional; turns up the heat)
Tips:
– Choose sausage with at least 20% fat for richer gravy.
– If you want a leaner version, use turkey sausage plus an extra tablespoon of butter.
– Freshly cracked pepper brightens flavor more than pre-ground.
– Keep milk at room temperature to prevent lumps when you add it.
Directions for Sausage Gravy Recipe
-
Brown the sausage
Heat a large skillet over medium heat. Crumble the sausage into the pan and cook until it’s no longer pink, stirring occasionally—about 6–8 minutes. You’ll know it’s ready when the edges turn golden and you smell that savory aroma. -
Add butter and flour
Reduce heat to medium-low. If the sausage seems dry, stir in butter until melted. Sprinkle the flour evenly over the sausage. Keep whisking for about 2 minutes so the flour cooks out its raw taste—watch for any little bubbles forming. -
Slowly whisk in milk
Pour in a splash of milk first, whisking constantly to make a smooth paste. Gradually add the rest of the milk, whisking each time to prevent lumps. The mixture will thicken—patience pays off here! -
Season and simmer
Stir in salt, pepper, garlic powder, and cayenne (if using). Let the gravy bubble gently for 4–5 minutes, stirring now and then. You want a creamy coating consistency that drapes over a spoon. -
Taste test and adjust
Give it a little taste. If it feels too thick, stir in a tablespoon of milk at a time. Too thin? Let it simmer another minute or add a teaspoon of flour mixed with water. -
Serve over biscuits
Scoop big ladles of sausage gravy onto warm biscuits. Sprinkle extra black pepper or chopped chives. Dig in right away for that heavenly Southern breakfast experience.
Servings & Timing for Sausage Gravy Recipe
• Yield: Serves 4–6 (about 3 cups of gravy)
• Prep Time: 5 minutes
• Cook Time: 15 minutes (active)
• Total Time: 20 minutes
That’s less time than brewing a pot of coffee—and you’ve got a full breakfast ready.
Variations on Sausage Gravy Recipe
• Sage & Apple: Swap half the sausage for ground turkey and stir in diced apples and fresh sage.
• Mushroom Twist: Sauté 1 cup sliced mushrooms with the sausage for an earthy note.
• Spicy Chorizo: Use Mexican chorizo instead of breakfast sausage and add chopped cilantro at the end.
• Dairy-Free: Use coconut oil instead of butter and unsweetened oat milk—thicken with cornstarch slurry.
• Herb-Infused: Add a sprig of thyme or rosemary while simmering, then fish it out.
Storage & Reheating Sausage Gravy Recipe
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a sealed bag or tub for up to 2 months—leave some headspace for expansion.
Reheating: Gently warm on the stovetop over low heat, stirring in a splash of milk to revive creaminess.
Make-Ahead: You can cook the gravy the night before; refrigerate and reheat the next morning for a stress-free brunch.
Notes on Sausage Gravy Recipe
I tested this recipe with both pork and turkey sausage, and here’s what I learned: pork delivers that classic Southern comfort, but turkey keeps calories in check. Also, using room-temp milk really cuts down on lumps—trust me, I’ve battled sneaky flour clumps more times than I care to admit. If you like a thicker gravy, sprinkle extra flour; for a looser pour, up the milk by ½ cup.
FAQs about Sausage Gravy Recipe
Q: Can I use milk substitutes?
A: Yes—oat or almond milk works, but the gravy may taste slightly sweeter; add a pinch more salt.
Q: Why is my gravy grainy?
A: Likely the milk was too cold or added too fast; warm it ahead and pour slowly while whisking.
Q: Can I make gravy without biscuits?
A: Absolutely—serve over mashed potatoes, grilled toast, or even pasta for a creative twist.
Q: How do I make it vegan?
A: Use vegan sausage crumbles, plant-based milk, and vegan butter; thicken with a bit more flour.
Q: What’s the best sausage to choose?
A: A good-quality pork sausage with some fat content gives the richest flavor; spicy or mild, it’s up to you.
Q: Why won’t my gravy thicken?
A: Simmer longer or whisk in a tablespoon of flour mixed with cold water (slurry).
Q: Can I double the recipe?
A: Yes—just use a wider pan to cook evenly and adjust seasonings by taste.
Q: How do I keep gravy warm for a crowd?
A: Transfer to a slow cooker on the “warm†setting, stirring occasionally to stop a skin from forming.
Conclusion: Sausage Gravy Recipe
This homemade sausage gravy recipe brings together simple ingredients for an unbeatable Southern-style breakfast—creamy, savory, and perfect spooned over biscuits. Whether it’s a lazy weekend morning or a holiday brunch, you’ll keep coming back to this easy, make-ahead comfort food. Give it a try, leave a comment on how it turned out, and don’t forget to explore my drop biscuits and cheesy grits recipes next!
Sausage Gravy Recipe
This sausage gravy recipe is the creamiest, most comforting Southern breakfast treat you’ll whip up in under 30 minutes. Perfect for cozy weekend vibes or a quick weekday breakfast.
- 1 pound breakfast sausage (mild or spicy variety)
- 1/4 cup unsalted butter ((or use drippings from sausage alone))
- 1/4 cup all-purpose flour ((for a gluten-free twist, substitute ¼ cup rice flour))
- 3 cups whole milk ((or swap half with almond or oat milk—just note slight taste change))
- 1 teaspoon kosher salt ((start with ¾ tsp and adjust))
- 1/2 teaspoon freshly ground black pepper ((plus extra for garnish))
- 1/4 teaspoon garlic powder ((optional; it adds depth))
- Pinch cayenne pepper ((optional; turns up the heat))
- Heat a large skillet over medium heat. Crumble the sausage into the pan and cook until no longer pink.
- Reduce heat to medium-low. Stir in butter and sprinkle flour over the sausage. Cook for about 2 minutes.
- Gradually add milk while whisking to create a smooth paste. Continue adding milk to avoid lumps.
- Stir in salt, pepper, garlic powder, and cayenne. Let the gravy simmer for 4–5 minutes until creamy.
- Adjust consistency by adding more milk or thickening with flour and water mixture if needed.
- Pour sausage gravy over warm biscuits and garnish with black pepper or chives. Enjoy!
Choose sausage with at least 20% fat for richer gravy. Keep milk at room temperature to prevent lumps. Adjust seasonings and thickness to your preference.
