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There are few things more comforting than a warm skillet of homemade sausage gravy bubbling away on the stove, just about ready to be spooned generously over fluffy biscuits or poured over crispy potatoes. The best part? This easy sausage gravy recipe comes together in about 15 minutes with only 5 ingredients.
We love serving this gravy with my Easy Homemade Biscuits for Biscuits and Gravy!
Why you’ll love this easy sausage gravy recipe!
I am a true sausage gravy lover. It’s just in my Southern girl blood! Growing up, my grandma would whip up a big skillet of homemade sausage gravy on chilly mornings, and let me tell you, it was always the best start to the day. I still can never get enough of it, and this incredible, easy sausage gravy recipe is really good enough to enjoy every single day.
This homemade gravy with sausage recipe has been passed down in my family for generations. It is creamy, peppery, and loaded with savory sausage goodness. It’s also super easy to make, and when you pour it over some flaky biscuits? Absolute breakfast heaven. Trust me, you’ll want to make this one again and again!
- It’s truly from scratch: No packets, no canned gravy — just real ingredients and classic flavor.
- Fast enough for weekdays: Even on busy mornings, you can have creamy sausage gravy on the table in minutes.
- Perfectly thick and creamy: This recipe gives you that spoon-coating, cozy texture everyone loves.
- So versatile: Serve it over biscuits, eggs, hash browns, or even toast.
- Family-friendly: Mild, savory, and comforting — even picky eaters love it.
Table of Contents
Homemade Sausage Gravy Ingredients
The full ingredient list and measurements are in the recipe card at the bottom of the page.
- Breakfast sausage – You can use mild sausage, spicy sausage or even sweet maple sausage to make this gravy recipe.
- All-purpose flour – Use a gluten-free flour mix to make a gluten-free sausage gravy.
- Whole milk – Whole milk makes the creamiest gravy, but 2% will still give you good results.
- Crushed red pepper flakes – Optional, but add a delicious spicy kick.
Variations
- Spicy Sausage Gravy: Use hot sausage and add a pinch of cayenne or chili powder.
- Herbed Gravy: Stir in a teaspoon of fresh chopped thyme or rosemary for an aromatic twist.
- Bacon Sausage Gravy: Cook diced bacon along with the sausage for extra smoky flavor.
How to Make Sausage Gravy
- Brown the sausage: Cook the sausage in a large skillet over medium heat, breaking it into pieces as it cooks.
- Add the flour: Sprinkle the flour over the sausage and toss the cooked sausage to coat.
- Simmer: Slowly whisk the milk into the skillet. Stir constantly for about 5 minutes to thicken the gravy.
- Season: Add the salt and pepper, and then serve while warm.
Serving Suggestions
- Serve with Bisquick biscuits or 7UP Biscuits for a traditional pairing.
- Add a side of scrambled eggs and hash browns for a complete breakfast.
Storage + Reheating
- To Store: Transfer leftover sausage gravy to an airtight container and refrigerate for up to 3-4 days.
- To Freeze: Let the gravy cool completely, then store it in a freezer-safe container or resealable bag for up to 3 months. Lay the bag flat to save space and make thawing easier.
- To Reheat: Thaw frozen gravy overnight in the fridge if needed. Reheat on the stove over low heat, stirring occasionally, and add a splash of milk to restore its creamy texture if it has thickened. Alternatively, microwave in short intervals, stirring between each.
Frequently Asked Questions
This usually happens when the milk is added too quickly. Whisk slowly and steadily for the smoothest texture.
Let it simmer longer or add a bit more flour mixed with milk.
Yes! It reheats beautifully with just a splash of milk.
Whole milk makes the creamiest gravy, but 2% works well too.
You can, though the texture may change slightly. Reheat slowly and whisk well.
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Sausage Gravy
Equipment
- large skillet
- whisk
- Wooden spoon
- Measuring cup
- measuring spoons
Ingredients
- 1 pound breakfast sausage, mild, spicy, or your preference
- 1/4 cup all-purpose flour
- 3 cups whole milk or 2%, for a lighter option
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- pinch of crushed red pepper flakes, optional
Instructions
- In a large skillet, cook the sausage over medium heat, breaking it up into small pieces as it browns. Cook until no longer pink and fully cooked, about 5-7 minutes.
- Reduce the heat to low and sprinkle the flour over the cooked sausage. Stir well to coat the sausage and cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the milk, about 1/2 cup at a time, ensuring no lumps form. Increase the heat to medium and continue whisking until the gravy begins to thicken, about 5 minutes.
- Season with salt and black pepper to taste. If desired, add a pinch of crushed red pepper flakes for a hint of spice.
- Serve the sausage gravy warm over freshly baked biscuits. Enjoy!
Video
Notes
- Make it thicker: For thicker gravy, reduce the milk slightly or let the gravy simmer longer.
- Get a head start: You can make this ahead of time and reheat gently on the stovetop. Add a splash of milk if the gravy becomes too thick.
- Make it without dairy: For a dairy-free option, use plant-based milk, such as unsweetened almond or oat milk, and a dairy-free butter substitute for the flour step.
Turned out very good my husband loved it