Homemade Sausage Gravy Recipe

As a weekend staple at my house, my Easy Sausage Gravy takes just 20 minutes and hides a couple of simple secrets you’ll want to know.

I grew up knowing no diner could beat my Saturday ritual, but after some happy accidents I landed a gravy I wont stop making. It uses good ground breakfast sausage and a splash of whole milk, nothing fancy.

I wont pretend it’s perfect every time, sometimes it looks a mess, but the flavor makes you ignore the flaws. If you want classic Biscuits And Gravy that tastes like it came from a greasy spoon, this is my go-to.

My Easy Sausage Gravy does that trick where you dont think about leftovers until they’re gone.

Ingredients

• Ground breakfast sausage: protein rich, fatty, adds savory saltiness, watch the sodium
• All-purpose flour: gives body to gravy mostly carbs, little fiber or protein
• Whole milk: creaminess, calcium and vitamin D it adds mild sweetness and richness
• Unsalted butter: extra fat if sausage is lean brings silkiness and depth
• Black pepper: lots of flavor, adds warm bite contains antioxidants, mild health perks
• Cayenne or red pepper flakes: small heat boost, can raise metabolism slightly spicy kick
• Fresh parsley: bright herb, low calories adds color and a fresh slightly bitter note

Ingredient Quantities

• 1 lb (450 g) ground breakfast sausage, mild or spicy, your call
• 3 tablespoons all-purpose flour
• 2 1/2 to 3 cups whole milk, more or less depending how thick you like it
• 1 to 2 tablespoons unsalted butter, optional but nice if the sausage is lean
• 1 teaspoon kosher salt, or to taste
• 1 to 1 1/2 teaspoons freshly ground black pepper, to taste
• Pinch of cayenne or 1/4 teaspoon crushed red pepper flakes, optional for heat
• Fresh chopped parsley for garnish, optional

How to Make this

1. Heat a large skillet over medium heat, add 1 lb ground breakfast sausage and break it up with a wooden spoon; cook until nicely browned and most of the fat has rendered, about 6 to 8 minutes.

2. If your sausage looks very lean add 1 to 2 tablespoons unsalted butter to the pan and let it melt, this gives the gravy more body and flavor.

3. Sprinkle 3 tablespoons all purpose flour over the browned sausage and stir constantly for 1 to 2 minutes so the flour cooks and loses its raw taste, scraping any browned bits from the bottom.

4. Slowly pour in 2 1/2 cups whole milk while whisking or stirring vigorously to avoid lumps, then bring the mixture to a gentle simmer; if you want a thinner gravy add up to 3 cups total milk.

5. Reduce heat to medium low and simmer, stirring frequently, until the gravy thickens to your liking, about 3 to 5 minutes; if it gets too thick just whisk in more milk a little at a time.

6. Season with 1 teaspoon kosher salt (or to taste) and 1 to 1 1/2 teaspoons freshly ground black pepper, add a pinch of cayenne or 1/4 teaspoon crushed red pepper flakes if you want heat, then taste and adjust seasoning.

7. If you spot any small lumps press them against the side of the pan with your spoon or whisk briskly; a quick whisking usually smooths it right out.

8. Keep the gravy warm over very low heat until serving, stir now and then so it doesn’t stick or skin over.

9. Spoon the sausage gravy over warm split biscuits (or whatever bread you’ve got) and garnish with fresh chopped parsley if you like; it’s best served right away.

10. Leftovers store well in the fridge for up to 3 days, reheat gently in a skillet over low heat with a splash of milk to loosen it up.

Equipment Needed

1. Large heavy skillet (12 inch works great) for browning the sausage and simmering the gravy
2. Wooden spoon or heatproof spatula to break up sausage and scrape browned bits
3. Whisk for pouring in milk and smoothing out lumps
4. Measuring cups and spoons (liquid and dry) so you can get the milk, flour and seasonings right
5. Slotted spoon or regular spoon to transfer or scoop sausage pieces while draining fat if needed
6. Ladle or large serving spoon to spoon gravy over biscuits
7. Chef’s knife and small cutting board for chopping parsley or other garnishes
8. Small bowl and spoon for holding measured seasonings or a pinch of cayenne, optional but handy

FAQ

Homemade Sausage Gravy Recipe Substitutions and Variations

• Ground breakfast sausage -> lean ground turkey or ground pork: turkey is lower fat so add 1 to 2 tablespoons butter or oil when browning, and taste for salt since turkey is blander. Or use ground pork plus 1 teaspoon dried sage and 1/2 teaspoon fennel or thyme to mimic breakfast sausage flavor.
• All purpose flour -> cornstarch or a 1 to 1 gluten free flour blend: for cornstarch make a slurry with about 1 1/2 tablespoons cornstarch and a little cold milk for this recipe, add near the end and simmer till thick. A gf flour blend usually works cup for cup but might give a slightly different texture.
• Whole milk -> half and half or unsweetened oat milk: half and half makes the gravy richer and silkier, you may need a bit more liquid. Oat milk is the best non dairy swap for creaminess, just use the same amount and check seasoning.
• Unsalted butter -> bacon fat or olive oil: bacon fat adds smoky savory depth so use the same amount, olive oil works fine if you want dairy free. If your sausage is very lean, use a teaspoon or two extra fat so the roux cooks properly.

Pro Tips

1. Brown the sausage until the bits are dark and a little crisp, those browned bits = flavor gold, so scrape them up when you add the milk. If the pan looks greasy spoon off most of it but leave a couple tablespoons so the gravy has body, otherwise it can taste flat.

2. For a silky, lump free gravy warm the milk a bit before you add it and whisk constantly while you pour. If you still get lumps, press them through a fine mesh strainer or give the pan a quick zap with an immersion blender, it fixes things fast.

3. Taste before you salt, sausage can already be pretty salty. Add pepper and heat little by little, and if it tastes a bit one note try a small splash of apple cider vinegar or a teaspoon of mustard to brighten it. A pat of butter or a splash of cream at the end makes it round and smooth.

4. Make ahead and storage hacks: gravy freezes well in portions for quick mornings, thaw in the fridge overnight. Reheat gently over low heat and stir in a splash of milk to loosen it, or microwave in short bursts stirring between. To keep a pot warm on the stove keep heat very low, cover loosely and stir now and then so it doesnt form a skin.