Sausage gravy is one of those dishes that instantly transports me back to my grandmother's kitchen. Gravy and biscuits was a stick-to-your ribs sort of meal she grew up eating on the farm. It was her go-to comfort food breakfast, and a way to make something hearty and satisfying out of simple ingredients.
This dish may not win any beauty contests, but the creamy, savory flavor more than makes up for it's lack of good looks. This is one of those breakfasts that feels like a warm hug, and I know you're going to love it.
You may have had Bob Evans sausage gravy and biscuits or ordered it at Cracker Barrel, but let me tell you: this is an easy recipe to make at home. What makes this gravy so good is how easy it is to pull together from just a few pantry staples, and in about 20 minutes, no less.
I like to use sage-spiced sausage to add a little extra boost of flavor, without a lot of fuss. It's thick, creamy, and perfectly seasoned, and it's one of those weekend brunch dishes that feels indulgent even though it's built from humble ingredients. I love those kinds of recipes, don't you?
Spoon the creamy gravy over warm biscuits, pour it onto grits, or just dive in straight to the skillet--I won't judge!
Comfort food is one of my specialties, so if you're looking for more of those kinds of recipes you're in luck. Some of everyone's all time favorites are my mom's broccoli casserole, loaded baked potato soup, smothered chicken thighs, and stroganoff noodles.
Enough about that though--ready to make that sausage gravy? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- pork breakfast sausage
- all-purpose flour
- whole milk
- garlic powder
- kosher salt
- freshly ground black pepper
- buttermilk biscuits or stone ground grits
- chopped fresh parsley (optional)
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, cook the sausage in a cast-iron skillet over medium-high heat until browned and crumbly. Remove the sausage from the skillet with a slotted spoon, reserving the drippings in the skillet.
- Then, add the flour and cook until the mixture is bubbly.
- Next, gradually pour in the milk, whisking until the mixture becomes thick, about 2 minutes.
- Finally, stir in the browned sausage and cook until warmed through. Season with the garlic powder, and salt and pepper to taste. Spoon the hot gravy over biscuits or grits and sprinkle with parsley, if desired.
Hint: Some sausage won't make a lot of drippings when it's cooked down. If the mixture looks dry when you add the flour, add a little oil or butter to create your roux.
Substitutions
Need to make some ingredient swaps? Here are some ideas:
- Sausage - I like sage-flavored pork sausage but regular, mild, or hot works too. Look for ground turkey sausage or chicken sausage if you'd like a leaner option to pork sausage gravy--but you'll need to add some oil to the pan for browning.
- Milk - Whole milk can be swapped out with 2% low-fat milk if that's what you've got. Half-and-half is also a good option for a slightly richer gravy.
- Flour - Use cup-for-cup gluten-free flour instead of all-purpose flour for a gluten-free version.
- Biscuits - If you don't feel like making my from-scratch buttermilk biscuit recipe, store-bought biscuits, baked frozen biscuits, or even toasted bread work as a quick shortcut.
Variations
Want to change things up? Check out these options:
- Spicy Sausage Gravy -For a spicier version, use hot breakfast sausage and add a pinch of cayenne if you like it extra spicy.
- Cheesy Gravy - Stir in shredded sharp Cheddar cheese or pepper jack for a melty, indulgent version.
- Herb-Infused - Since you already have sage-flavored sausage, you could amp up the herby flavor and add fresh sage to the gravy. Fresh thyme or rosemary are also good choices. Add them when you add the milk.
- Vegetarian - Use plant-based sausage for a meat-free version.
Equipment
Here's the equipment you'll need to make this recipe:
- large skillet (I prefer cast-iron)
- whisk
- wooden spoon
- measuring spoons
- liquid measuring cup
- slotted spoon
Storage
To refrigerate: Transfer any leftover gravy to an airtight container and refrigerate for up to 4 days. Reheat gently on the stove, adding a splash of milk to loosen if needed.
To freeze: Technically, you can freeze sausage gravy in airtight containers for up to 3 months, but it may become watery upon thawing. If that happens, just mix together equal parts cold milk and flour and whisk into the gravy to re-thicken.
Tasty Tip
Because sausage brands differ so greatly in salt and spices, wait until the very end to adjust the seasoning of salt and pepper.
Frequently asked questions
Yep, and that's something I like to do if I'm having lots of people over for brunch! Make it the night before, store it in the fridge, and the reheat slowly with a splash of milk over medium-low heat, stirring frequently.
It is, as best as I can tell. Personally, I'm a Jimmy Dean or Carolina Pride kinda gal, but really any pork sausage will work for this recipe, including Bob Evans brand.
You can! Really, any leftover meat is great--I've even used leftover steak. Just chop it into small pieces and saute it in some oil or butter. Then, follow the same steps.
Yes--just use an unsweetened plant-based milk like oat, almond, or soy milk.
After adding the milk, be sure to simmer it for about 5 minutes to allow the flour to thicken the mixture fully. If it's still not thick enough, you can simmer for a few more minutes or whisk in a little slurry. (That's equal parts flour mixed with cold milk. I'd start with 1 teaspoon of each.)
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this best sausage gravy:
🍽Get the recipe
Homestyle Sausage Gravy (for Biscuits and Grits)
Equipment
- large cast-iron skillet
- whisk
- wooden spoon
- measuring spoons
- liquid measuring cup
- slotted spoon
Ingredients
- 1 pound sage-flavored pork breakfast sausage
- ¼ cup all-purpose flour
- 2 cups whole milk
- ¼ teaspoon garlic powder
- Kosher salt
- Freshly ground black pepper
- Homemade buttermilk biscuits or (double-batch)
- Stone ground grits
- chopped fresh parsley (optional)
Instructions
- Heat a large cast-iron skillet over medium-high heat. Add the sausage and cook until browned, crumbly, and no longer pink. Remove the sausage from the skillet with a slotted spoon, reserving the drippings in the skillet.
- Sprinkle the flour into the pan drippings and whisk until combined. Cook for 2 minutes or until the mixture is bubbly and begins to smell nutty.
- Gradually whisk in the milk, cooking until the mixture is bubbly and thickened, about 5 minutes.
- Return the sausage to the skillet, stirring until warmed through. Add the garlic powder and season with salt and pepper to taste.
- Spoon the gravy over biscuits or onto servings of grits. Sprinkle with parsley before serving, if desired.
Video
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Be sure to cook the sausage to a minimum temperature of 160°F.
- Do not use the same utensils on cooked food that previously touched raw seafood/meat.
- Wash your hands after touching raw seafood/meat.
- Don't leave leftovers sitting out at room temperature for extended periods of time.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Camelia says
This sausage gravy turned out so good! Definitely making it again 😊
AshleyFreeman says
Yay! That makes me so happy--glad you loved it!
Nicky says
This ultimate biscuity and sausage gravy, I made it for our dinner, so perfect and easy to put together. I am going to make it again.
AshleyFreeman says
Breakfast for dinner is one of my favorites!
Regan says
Super classic comfort food. This sausage gravy looks rich, creamy, and perfectly seasoned, especially over biscuits or grits. Love how simple the ingredients are but it still turns out so hearty and satisfying!
AshleyFreeman says
You're so right, Regan! It's the ultimate comfort food!
Lilly says
This sausage gravy was comfort food indeed! Just what I needed in this winter weather that just refuses to make room for spring. I had it with your buttermilk biscuits and was groaning with satisfaction.
AshleyFreeman says
Hooray! Doing a happy dance over here!
Rob says
This gravy was exactly what we needed for our biscuits on a cold morning. We used turkey sausage and really loved how it came out.
AshleyFreeman says
Awesome! Ground turkey sausage is the perfect substitute!