Name: Sausage Gravy
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Ingredients: ¼ c. all-purpose flour; ½ tsp kosher salt; ½ tsp garlic powder; ½ tsp onion powder; ¼ tsp black pepper; 1 lb ground pork sausage; 2 Tbsp butter; 3 c. whole milk

There’s nothing like homemade sausage gravy for a comforting, hearty breakfast. It’s so easy to make from scratch with tons of flavor and ready in about 15 minutes! This mouthwatering country gravy is going to be a new go-to favorite in your house.

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Black skillet with sausage gravy topped with chopped parsley

Want to make the coziest, most comforting breakfast ever for your family? You have to try this easy sausage gravy over biscuits! It’s so hearty and filling – the perfect way to kick off the weekend.

If you thought homemade gravy is hard to make I think you are going to love this recipe. It has simple ingredients, it takes very little time to prep and cook, and the flavor is amazing. The best sausage gravy ever.

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Ingredients

The meat: I like to use ground pork sausage for this gravy. It’s seasoned but is not the same as Italian sausage. But, you can use Italian sausage to make this gravy if you want Italian flavors!

The gravy: The gravy part is a combination of whole milk, seasonings, butter, and flour. Altogether they make a thick and creamy gravy.

How to Make Sausage and Gravy

Brown the pork in a large skillet over medium heat. Break it up as it cooks and, once browned, drain off the excess grease.

Add the butter to the sausage and once it’s melted add the flour, salt, garlic powder, onion powder, and black pepper. Stir until the flour is absorbed. This will only take a minute or two.

Slowly add the milk to the pan while whisking. Doing this slowly will keep lumps from forming. Once it’s all added and combined, bring the pan to a boil and lower the heat to maintain a simmer.

Cook the sausage gravy for about five minutes or until it’s thickened.

What to Serve with It

Spoon it over biscuits, English muffins, toast, or even sliced dinner rolls.
It goes great with all kinds of egg dishes. Try it with a baked omelet or tater tot breakfast casserole.
Don’t forget something sweet on the side like homemade blueberry muffins or slices of banana bread!

Pro Tips

Sausage Tip: You can use pork sausage, chicken sausage, turkey sausage – feel free to experiment and make it your own! Just keep in mind, the leaner the sausage the less rich and flavorful your gravy will be.

Gravy Tip: I don’t recommend subbing the whole milk – the gravy is rich and creamy because of the fat in the milk. If you use 2% or skim milk, it might not be as good.

Reheating Tip: Leftover sausage gravy will keep in the refrigerator for a few days. It will thicken as it chills, so add a few splashes of milk when you reheat it to thin it.

Biscuits split open and topped with sausage gravy on plate

Your family will flip for this sausage gravy! Making it from scratch is so easy but, trust me, everyone will think you slaved over it – but, don’t worry, your secret is safe with me!

More Hearty Breakfast Recipes

Crock-Pot Egg Bake is the easiest breakfast to make in your slow cooker! Great for a crowd for holidays or family brunches.
Southwestern Breakfast Sandwiches are always a hit! They’re filled with eggs, pico de gallo, cheese, and guacamole and so delicous.
Make a batch of Overnight Breakfast Enchiladas for a fuss-free breakfast that’s loaded with flavor!

Make it and love it? I knew you would! Please let me know and leave a comment with your 5-star rating!

Don’t forget to tag me on Instagram either, I’d love to see pictures of your amazing breakfast! @julieseatsandtreats or #julieseatsandtreats

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

5 from 3 votes

Sausage Gravy

Hearty Sausage Gravy made from scratch with tons of flavor!

Prep:5

Cook:7

Total:12

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Ingredients

Instructions

Heat a large nonstick skillet over medium heat. Add ground pork to skillet and brown, breaking up sausage as it cooks with spatula, about 5 minutes.
When sausage is browned, drain off grease.
Add the butter to the skillet with pork sausage and let it melt. Then add flour, salt, garlic powder, onion powder and black pepper to the skillet. Stir and cook until the flour is absorbed, 1 to 2 minutes.
Slowly whisk in the milk to skillet, then turn up the heat to medium-high to bring to a boil.
Reduce heat and simmer mixture, stirring occasionally, until the gravy is thickened, about 5 minutes.

Tips

Gravy Tip: I don’t recommend subbing the whole milk – the gravy is rich and creamy because of the fat in the milk. If you use 2% or skim milk, it might not be as good.

Reheating Tip: Leftover sausage gravy will keep in the refrigerator for a few days. It will thicken as it chills, so add a few splashes of milk when you reheat it to thin it.

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Nutrition Information

Calories: 559kcal (28%), Carbohydrates: 20g (7%), Protein: 24g (48%), Fat: 42g (65%), Saturated Fat: 17g (106%), Trans Fat: 1g, Cholesterol: 114mg (38%), Sodium: 1139mg (50%), Potassium: 542mg (15%), Fiber: 1g (4%), Sugar: 9g (10%), Vitamin A: 548IU (11%), Vitamin C: 1mg (1%), Calcium: 217mg (22%), Iron: 2mg (11%)

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.