Home » Breakfast Recipes » Homemade Sausage Gravy (+Video)

Homemade Sausage Gravy (+Video)

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!

Fork holding up a piece of biscuit topped with Homemade Sausage Gravy.

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.
Homemade sausage gravy being spooned over biscuits with wooden spoon on white plate pinterest image.

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
Ingredients needed: ground spicy pork sausage, unsalted butter, all-purpose flour, whole milk, black pepper and red pepper flakes.

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.

Cooked sausage in metal pan with striped linen.

Turn the heat to medium-low. Add the butter to the pan.

Butter added to cooked sausage in metal pan with striped linen.

Stir the butter in until it melts.

Butter mixed into cooked sausage in metal pan with striped linen.

Next add the flour.

Flour sprinkled over cooked sausage in metal pan with striped linen.

Stir the flour in so it gets absorbed in the fat and covers the sausage. Cook for 30 seconds, stirring constantly.

Flour stirred into cooked sausage in metal pan with striped linen.

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.

Milk being poured into cooked sausage in metal pan.

Season with the black pepper and pepper flakes if using.

Pepper and red pepper flakes added to gravy mixture.

Stir them in until combined. Taste and adjust seasoning if necessary.

Wooden spoon stirring Homemade Sausage Gravy in metal pan.

Serve over your favorite biscuits. 

Homemade Sausage Gravy over biscuits soon white plate with hand holding fork going into mixture.

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?

Square up close image of wooden spoon spooning Homemade Sausage Gravy over biscuits on white plate

Homemade Sausage Gravy (+Video)

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!
5 from 21 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Best Sausage Gravy, Homemade Sausage Gravy, Homemade Sausage Gravy Recipe, Sausage Gravy
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 359kcal

Ingredients

  • 1 pound ground spicy pork sausage
  • 1 Tablespoon salted butter
  • 1/3 cup all-purpose flour
  • 3 1/2 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

Calories: 359kcal | Carbohydrates: 12g | Protein: 17g | Fat: 27g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 542mg | Potassium: 388mg | Fiber: 1g | Sugar: 7g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 1mg

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.

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Recipe Rating




11 Comments

  1. 5 stars
    Thank you adding the spoon of salted butter makes a great addition! I used pre seasoned flour and wanted to get away from the unknown ingredients. This helped tons with the flavor!

  2. 5 stars
    Worked out amazing, added ground black pepper and The Blend seasoning from Kinders. Turned out amazing!!

  3. Truly delicious! I didn’t change a thing! Made it for dinner tonight over my homemade buttermilk biscuits! A big thank you!

  4. 5 stars
    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.

    1. 5 stars
      Yes best comment for sure!! I 2nd the notion that it is one of those memory smells! My son’s favorite dish is this gravy!!

  5. 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.

  6. 5 stars
    IT sounds and looks delicious. Reminds me of Dried Beef Gravy. Think I will
    try it next week. Happy Mother’s Day to YOU!