Is there anything better than waking up to the smell of something hearty and rich simmering on the stove? Homemade Sausage Gravy is pure comfort in a pan. This classic Southern breakfast dish has humble beginnings—born out of necessity when folks needed a filling, budget-friendly meal that could feed a crowd. What started as a simple gravy made from meat drippings and flour has turned into a beloved tradition that just feels like a big warm hug.
Trust me, once you whip up a batch of this creamy, savory magic, you’ll wonder how you ever lived without it. It’s that irresistible combination of rich, peppery sausage, velvety smooth gravy, and the promise of a cozy morning ahead. Plus, it comes together with just a handful of ingredients—nothing fancy, just pure, soul-satisfying goodness. So grab your whisk, and let’s dive into the deliciousness!
Why You’ll Love Homemade Sausage Gravy
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family breakfast, hosting a cozy brunch with friends, or simply indulging in some well-deserved comfort food, this dish fits the occasion perfectly.
Is this Homemade Sausage Gravy for you? Let’s see.
Homemade Sausage Gravy is…
- Creamy and Rich: Every spoonful is pure, velvety goodness with just the right amount of savory sausage flavor.
- Peppery and Comforting: A little black pepper gives it that signature kick that warms you from the inside out.
- Simple Ingredients, Big Flavor: No fancy shopping trips needed—everything you need is probably already in your kitchen.
- Perfect for Biscuits: It’s practically begging to be ladled over buttery, flaky biscuits.
- Quick and Easy: Ready in about 15 minutes, making it the ultimate lazy weekend treat.
Quick Tip: If you love extra peppery gravy (like many Southerners do), don’t be shy—season generously!
Ingredients in Homemade Sausage Gravy
Here’s the magic of this gravy—it’s made with a few simple staples, but the result is absolutely dreamy. Let’s break it down:
Breakfast Sausage: The flavorful foundation. Choose your favorite variety—mild, spicy, or sage-flavored all work beautifully.
All-Purpose Flour: Helps thicken the gravy to that perfect, luscious consistency.
Whole Milk: Adds creamy richness that balances the savory sausage.
Salt and Black Pepper: Essential seasonings that bring everything together. Freshly cracked black pepper makes all the difference!
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Brown the Sausage: In a large skillet over medium heat, cook the sausage until browned and crumbly. Break it up with a wooden spoon as it cooks for an even texture.
Add the Flour: Sprinkle the flour over the cooked sausage. Stir continuously to coat the sausage in the flour, letting it cook for about 1-2 minutes. This gets rid of any raw flour taste.
Pour in the Milk: Gradually pour in the milk while stirring. The mixture will start to thicken as it simmers—this is when the magic happens!
Season to Taste: Add salt and a generous amount of black pepper. Keep stirring until the gravy reaches your desired thickness. If it gets too thick, just splash in a little more milk.
Serve Warm: Ladle that glorious gravy over freshly baked biscuits, toast, or even crispy hash browns.
How to make Homemade Sausage Gravy?
Fresh Salads: Pair it with a bright, fresh salad for a fun contrast to the rich gravy.
Crusty Bread: No biscuits? No problem. Toasted bread slices or English muffins work beautifully.
Creamy Accompaniments: Serve with a side of buttery scrambled eggs or cheesy grits.
Vegetable Sides: Roasted veggies like Brussels sprouts or sweet potatoes can round out the meal.
As a Standalone: Honestly, a generous bowl of sausage gravy and a spoon is sometimes all you need—no judgment here!
Presentation matters too! Serve it in a warm serving dish sprinkled with extra cracked pepper and maybe a few fresh thyme leaves for a fancy touch.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 85mg
How to serve Homemade Sausage Gravy?
Biscuits and Gravy: The classic combo, of course!
Over Hash Browns: Drizzle it generously over crispy hash browns for a breakfast you’ll crave.
Inside Breakfast Burritos: Spoon it into warm tortillas with scrambled eggs and cheese.
Over Chicken Fried Steak: Take your dinner game to the next level with a ladle of this gravy.
As a Dip: Serve it in a bowl with toasted breadsticks or biscuit pieces for dipping.
Additional Tips
Prep Ahead: You can brown the sausage a day before and store it in the fridge. Just reheat and proceed with the gravy when ready!
Spice It Up: Add a pinch of crushed red pepper flakes or a dash of hot sauce for a little kick.
Dietary Adjustments: Use gluten-free flour and almond milk for a gluten- and dairy-free version.
Storage Tips: Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk to loosen it up.
Double the Batch: This freezes really well! Portion into freezer-safe bags, freeze flat, and thaw when needed for an easy breakfast.
Tips & Variations/Quick Tips
- Secret Tip: Use half-and-half instead of milk for an even richer gravy.
- Ingredient Swaps: Turkey sausage makes a lighter version without sacrificing flavor.
- Dietary Needs: Swap whole milk for oat milk for a dairy-free option that still keeps it creamy.
FAQ Section
Q1: Can I substitute the sausage with ground beef?
A1: Absolutely! It will taste slightly different but still delicious—think of it as a different flavor adventure.
Q2: Can I make this dish ahead of time?
A2: Yes! Make it, store it in the fridge, and reheat with a splash of milk before serving.
Q3: How do I store leftovers?
A3: Keep leftovers in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze this dish?
A4: Yes! Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.
Q5: What’s the best way to reheat this dish?
A5: Gently reheat in a skillet over low heat, stirring often. Add a little milk if it’s too thick.
Q6: Can I double the recipe?
A6: Definitely! Just use a bigger pan and be prepared for even more delicious leftovers.
Homemade Sausage Gravy
Ingredients
- For the Biscuits:
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 6 tablespoons unsalted butter cold
- ¾ cup buttermilk
- For the Gravy:
- 1 pound breakfast sausage
- 3 tablespoons flour
- 4 cups milk
- Salt and pepper to taste use more pepper
Instructions
- Preheat the oven to 425°F and line a cookie sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, sugar, and salt.
- Grate the cold butter into the flour mixture and work it in quickly until coarse crumbs form.
- Stir in the buttermilk until a loose dough forms.
- Flour your surface and place the dough on it. Gently work the dough together with your hands.
- Shape the dough into a rectangle about 1 ½ inches thick. Use a round biscuit cutter to cut out 4 biscuits.
- Rework the dough into a smaller 1 ½ inch thick rectangle and cut out 2 more biscuits.
- Place the biscuits on the prepared baking sheet. Brush the tops with melted butter if desired.
- Bake for 12-15 minutes until golden brown.
- To make the gravy, cook and crumble the sausage in a large skillet over medium heat (do not drain off any grease).
- Add the flour to the pan and stir it into the sausage.
- Gradually pour in the milk, stirring constantly until the mixture comes to a boil and thickens.
- Season with salt and pepper to taste, with a heavier hand on the pepper.
- Serve the gravy over the warm biscuits.
