Every cook needs a good recipe for Homemade Sausage Gravy and this is the one! With just a few ingredients and a little time, you can have the most flavorful and creamy gravy for your biscuits!
PERFECT FOR BISCUITS AND GRAVY
This recipe for homemade sausage gravy is one that I've worked on and perfected over the years and that I think is now absolutely perfect! You can use it for various different recipes such as a breakfast recipe like biscuits and gravy or a lunch/dinner recipe like my S.O.S recipe. Whatever you like to serve your Homemade Sausage Gravy recipe on or with, this is the one that you need! I promise everyone will be begging for more!
TIPS AND TRICKS TO MAKE HOMEMADE SAUSAGE GRAVY:
- I like to use spicy pork sausage, and trust me, I don't handle spice well at all so it's not what I would consider spicy at all. I've made it with sage sausage and just regular mild sausage. I find the spicy pork sausage gives it just a little bit of kick to really add flavor but not enough that you need to drink a glass of milk to cool the flames.
- I know some of you love it really spicy. If you do, definitely add the red pepper flakes (but they are optional.)
- If you want a quick biscuit recipe to serve this gravy with, try my recipe for BUTTER DIP BISCUITS.
- Whole milk is the best for this gravy recipe as it makes it nice and thick but you can use any milk that you have. But if you are going to go through the trouble of making the best gravy ever, you really need to go with the full fat milk for the best flavor.
- I cannot tell you about any milk, flour or meat substitutions for this recipe. I only make it this way and any substitutions will alter the taste and texture of this gravy.
- Make sure that the flour is soaked up by the fat from the sausage as much as possible before adding milk. Do not add all the milk at once. Slowly stir it in. This helps prevent any lumps to form so you will have a smooth gravy.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- ground spicy pork sausage
- butter
- all-purpose flour
- whole milk
- salt & pepper
- red pepper flakes, optional
- biscuits for serving, optional
HOW TO MAKE HOMEMADE SAUSAGE GRAVY:
In a large skillet with deep sides over medium-high heat, add the sausage. Brown and crumble the sausage, stirring occasionally until cooked through and there is no pink left, about 5 minutes. You will not drain the excess grease.
Turn the heat to medium-low. Add the butter to the pan.
Stir the butter in until it melts.
Next add the flour.
Stir the flour in so it gets absorbed in the fat and covers the sausage. Cook for 30 seconds, stirring constantly.
Very slowly stream in the milk while stirring constantly. If you pour the milk in too fast it may form lumps. Continue to cook, stirring occasionally until it comes to a simmer and thickens, 3-5 minutes. Make sure to scrape the bottom and corners of the pan where the flour mixture may get stuck.
Season with the black pepper and pepper flakes if using.
Stir them in until combined. Taste and adjust seasoning if necessary.
Serve over your favorite biscuits.
HOW TO STORE:
- This Homemade Sausage Gravy recipe can be stored in an airtight container in the refrigerator where it should keep for up to 5 days.
- This can also be frozen. Place in a freezer container or a freezer bag after it has cooled and it will keep for up to 3 months.
- To reheat from frozen, place in the refrigerator overnight then reheat slowly in a pan or on the stove.
CRAVING MORE RECIPES?
Homemade Sausage Gravy (+Video)
Ingredients
- 1 pound ground spicy pork sausage
- 1 Tablespoon salted butter
- ⅓ cup all-purpose flour
- 3 ½ cups whole milk
- 1 teaspoon black pepper
- salt, to taste
- pinch of red pepper flakes, optional
- biscuits, for serving
Instructions
- In a large skillet with deep sides, over medium-high heat, add the sausage. Brown and crumble the sausage, stirring occasionally until cooked through and there is no pink left, about 5 minutes. You will not drain the excess grease.
- Turn the heat to medium-low. Add the butter to the pan, stir it in to melt.
- Add the flour and stir it in so it gets absorbed in the fat and covers the sausage. Cook for 30 seconds, stirring constantly.
- Very slowly stream in the milk while stirring constantly. If you pour the milk in too fast it may form lumps. Continue to cook, stirring occasionally until it comes to a simmer and thickens, 3-5 minutes.
- Make sure to scrape the bottom and corners of the pan where the flour mixture may get stuck.
- Season with the black pepper and pepper flakes, if using, stir it in. Taste and adjust seasoning if necessary. I usually find I need to add a bit more salt.
- Serve over your favorite biscuits.
Video
Notes
- I like to use spicy pork sausage, and trust me, I don't handle spice well at all so it's not what I would consider spicy at all. I've made it with sage sausage and just regular mild sausage. I find the spicy pork sausage gives it just a little bit of kick to really add flavor but not enough that you need to drink a glass of milk to cool the flames.
- I know some of you love it really spicy. If you do, definitely add the red pepper flakes (but they are optional.)
- If you want a quick biscuit recipe to serve this gravy with, try my recipe for BUTTER DIP BISCUITS.
- Whole milk is the best for this gravy recipe as it makes it nice and thick but you can use any milk that you have. But if you are going to go through the trouble of making the best gravy ever, you really need to go with the full fat milk for the best flavor.
- I cannot tell you about any milk, flour or meat substitutions for this recipe. I only make it this way and any substitutions will alter the taste and texture of this gravy.
- Make sure that the flour is soaked up by the fat from the sausage as much as possible before adding milk. Do not add all the milk at once. Slowly stir it in. This helps prevent any lumps to form so you will have a smooth gravy.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Kris Marie
Truly delicious! I didn’t change a thing! Made it for dinner tonight over my homemade buttermilk biscuits! A big thank you!
Brandie @ The Country Cook
Thank you so very much for taking the time time come back and comment. So, so happy you loved this one!
Scott
This is a wonderful recipe. It’s one of the few online that I do not find any need to modify a singe ingredient. Make this often just as scribed and it come out perfect every time. If this recipe were a movie scene it would be the one where Anton Ego, the food critic taste Remy’s ratatouille and gets brought back in time to a soothing dish his mom made him after he hurt himself on his bike.
Brandie @ The Country Cook
You win best comment award Scott! Ha! I love it - thank you so much!
Denise R.
My husband just made me this for today, Mothers Day. Delicious!!
Brandie @ The Country Cook
Happy Mother’s Day Denise!
Debbie
This is how I make mine except I use the Kentucky flour it adds more flavor and I use the sage sausage. But it's good no matter what.
Margee Weaver
IT sounds and looks delicious. Reminds me of Dried Beef Gravy. Think I will
try it next week. Happy Mother's Day to YOU!