Sausage Gravy Recipe

Few breakfast dishes are as comforting as sausage gravy. This rich, creamy, and flavorful Southern staple pairs perfectly with warm, flaky biscuits. Whether you’re making it for brunch, dinner, or a cozy weekend breakfast, this easy sausage gravy recipe will become a family favorite.

The origins of this dish go back to Southern cuisine traditions, where hearty, affordable meals were a necessity. Over time, it gained popularity due to its simple ingredients and delicious taste. One key to making perfect sausage gravy lies in the roux, a mixture of flour and fat that creates a smooth, thick texture. If lumps have been an issue in your gravy, learning how to make a proper roux can significantly improve your results.

Why This Sausage Gravy Recipe Stands Out

This recipe is:
Quick to prepare – Ready in just 20 minutes
Easy to make – Uses pantry staples you already have
Perfectly thick and creamy – Smooth, rich, and full of flavor
Versatile – Great for breakfast, brunch, or even dinner

Since biscuits and gravy are a classic pairing, you might also enjoy this biscuits and gravy recipe, which takes the dish to another level.

the Perfect Sausage Gravy 

Essential Ingredients:

To make this delicious gravy, you’ll need:

• 1 pound ground pork sausage (mild, hot, or sage-flavored)
• 2 tablespoons butter (for extra richness)
• ¼ cup all-purpose flour
• 2 ½ cups whole milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder (optional)
• ¼ teaspoon paprika or cayenne pepper (for a little heat)

For the best experience, be sure to serve this gravy with homemade biscuits. Soft, flaky biscuits provide the perfect contrast to the creamy, flavorful gravy.

Step-by-Step Guide to Making Sausage Gravy

1. Cook the Sausage

• Heat a large skillet over medium heat.
• Add sausage and break it into small pieces while cooking.
• Once the sausage is browned, leave about 2 tablespoons of grease in the pan to enhance the flavor.

2. Prepare the Roux

• Reduce the heat and sprinkle flour evenly over the sausage.
• Stir continuously until a thick paste forms.
• Let it cook for 1-2 minutes to remove the raw flour taste.

3. Add the Milk Gradually

• Slowly pour in milk, stirring constantly to avoid lumps.
• Increase heat to medium and let the mixture simmer until it thickens.
• Season with salt, black pepper, garlic powder, and paprika.

4. Adjust the Consistency

• If the gravy seems too thick, add more milk gradually.
• In contrast, if it appears too thin, continue simmering until it thickens.

5. Serve While Hot

• Spoon the sausage gravy over freshly baked biscuits.
• For extra flavor, garnish with chopped parsley or a pinch of crushed red pepper flakes.

Best Ways to Serve Sausage Gravy

Traditionally, this dish is served over buttermilk biscuits, but it also pairs well with:

• Crispy hash browns for a satisfying crunch
• Toasted English muffins for a slightly crisp texture
• Scrambled eggs and grits for a classic Southern breakfast
• Fried chicken or burgers for a creative twist

Want to know more about the history of biscuits and gravy? Check out this detailed article to explore its origins.

How to Store and Reheat Sausage Gravy

Refrigeration:

• Transfer any leftovers to an airtight container and refrigerate for up to 4 days.

Freezing:

• Allow the gravy to cool completely before placing it in a freezer-safe container.
• Properly stored, it remains fresh for up to 2 months.

Reheating:

• Stovetop Method: Warm over low heat, adding a splash of milk to restore the creamy texture.
• Microwave Option: Heat in 30-second intervals, stirring between each to prevent clumps.

Common Mistakes to Avoid When Making Sausage Gravy

To make sure your sausage gravy turns out just right, watch out for these common mistakes:

• Skipping the roux – This step is essential for properly thickening the gravy. Without it, your gravy may be too thin.
• Adding too much flour – Using too much flour can lead to a pasty texture instead of a smooth, creamy consistency.
• Neglecting seasoning – Seasoning is key! Without enough salt, pepper, and other spices, your gravy might taste bland.
• Overcooking the gravy – Letting the gravy cook too long can make it overly thick and gummy, losing that perfect velvety texture.

FAQs About Sausage Gravy 

Can I make sausage gravy without flour?

Yes! Using cornstarch or arrowroot powder as a thickener provides a gluten-free alternative.

What can I use instead of milk in sausage gravy?

Options like buttermilk, heavy cream, almond milk, or coconut milk work well as substitutes.

How do I make spicy sausage gravy?

Try using hot breakfast sausage, a dash of red pepper flakes, or a splash of hot sauce.

Why is my sausage gravy lumpy?

Lumps typically form when flour isn’t mixed properly with the fat before adding milk. Stirring constantly will help maintain a smooth texture.

Final Thoughts