Sausage Gravy is by far one of the best comfort foods on the planet. With 7 simple ingredients, of which two are salt and pepper, and 15 minutes time, you can have the best gravy for biscuits, fried potatoes, English muffins, grits, and hash browns. This recipe is so incredibly easy that even the novice cook can handle it.
How to make Sausage Gravy
First, brown the pork breakfast sausage in a large skillet over medium-high heat until it is no longer pink breaking it up as it browns. Then reduce the heat to medium-low and add the crushed red pepper and butter. Let the butter melt in the skillet with the browned sausage. Sprinkle in half the flour, stirring and cooking until the fat absorbs the flour. Then add the other half of the flour and stir and cook until it is absorbed.
Slowly pour the milk over the sausage mixture and stir while cooking over medium-low heat. Simmer the gravy for about 10 minutes or until thickened. Season with kosher salt and fresh ground black pepper to taste.
Helpful Recipe Tips
- I like to use an all-natural breakfast sausage with this recipe, like Jimmy Dean All Natural or Bob Evans Naturally.
- Do not drain the grease away. You need it to absorb the flour. Besides that, it is full of flavor.
- Keep it simple. Sausage gravy is very easy to make with minimal prep time and cook time. Keep it simple. Sausage gravy tastes best with minimal ingredients and effort. Sometimes recipes work out that way!
- If the gravy becomes too thick, add a couple of tablespoons of milk at a time until you reach your desired consistency.
- Sausage is naturally salty, so taste the gravy before adding any salt. However, I always enjoy a generous amount of fresh ground black pepper.
- Store the gravy in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
What to Serve with Sausage Gravy
Of course, sausage gravy is delicious with homemade biscuits but is equally delicious over English muffins, fried potatoes, mashed potatoes, fried chicken, chicken fried steak, scrambled eggs, omelets, toast, baked potatoes, hash browns, pancakes, and waffles.
Can you freeze Sausage Gravy?
Sausage gravy freezes quite well. Ladle the cooled gravy into a quart or gallon-sized heavy-duty freezer bag. Mark the bags with the date. Keep in mind that liquids expand when frozen, so leave about an inch at the top of the bag for expansion. On the other hand, you don’t want it to get freezer burnt, so remove as much excess air as you can.
Lay the bag down on a rimmed baking sheet and place the sheet in the freezer. Once fully frozen, stack and freeze for up to 2 months. Thaw in the fridge overnight. Reheat on the stovetop over low heat or in the microwave at reduced power.
More southern recipes
Homemade Sausage Gravy Recipe
Ingredients
- 1 lb. ground pork sausage see notes
- ⅛ teaspoon red pepper flakes
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- Kosher salt
- Fresh ground black pepper
Instructions
- Brown the pork sausage in a large skillet over medium-high heat breaking it up as it browns. Reduce the heat to medium-low and add the crushed red pepper and butter. Let the butter melt in the skillet with the browned sausage.
- Sprinkle in half the flour, stirring and cooking until the fat absorbs the flour. Add the other half of the flour and stir and cook until it is absorbed.
- Slowly stir in the milk and whisk over medium-low heat. Cook the gravy for about 10 minutes or until thickened. Season with kosher salt and fresh ground black pepper to taste. For best results, serve promptly.
Notes
- I like to use an all-natural breakfast sausage with this recipe, like Jimmy Dean All Natural or Bob Evans Naturally.
- Do not drain the fat away. You need it to absorb the flour. Besides that, it is full of flavor.
- Keep it simple. Sausage gravy tastes best with minimal ingredients and effort. Sometimes recipes work out that way!
- If the gravy becomes too thick, add a couple of tablespoons of milk at a time until you reach your desired consistency.
- Sausage is naturally salty, so taste the gravy before adding any salt. However, I always enjoy a generous amount of fresh ground black pepper.
- Store the gravy in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
Nutrition
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Robin
Might I suggest a 1/8 teaspoon nutmeg…Game changer!
Beth Pierce
Thanks for the tip, Robin. I love nutmeg.
Catalina
I use a lot gravy in my meals. Sausage gravy sounds perfect for tomorrow’s dinner!
Beth Pierce
Thanks, Catalina! Enjoy!
Erin
Looks beyond delicious! Need to make this soon!
Sandra
I love how comforting this is!! It is so good and easy to make!
Claudia Krusch
It was amazing! Great for breakfast or lunch!!!
Allyson Zea
This is one of my all-time favorite breakfasts! Thank you for the easy recipe!
Beth Pierce
You are most welcome, Allyson!
Celebrate Woman Today
I like how easy your gravy ingredients are. Really handy and memorable.
Molly
This recipe is a true gem! The step-by-step instructions are easy to follow, and the end result is a hearty, flavorful sausage gravy that will leave your taste buds singing. The dish has a rich and creamy texture that is simply divine. I can’t wait to make this again!
karen
The gravy was soooo delicious! We gobbled it up! I am going to make it again next weekend.
adriana
Oh this sounds so good! What a great recipe idea!
Yeah Lifestyle
This is s areally delciious recipe for sausage gravy, thank you for sharing, we really enjoyed it.
Marie Cris Angeles
Sausage Gravy is new to me but looks like it’s good. Thanks for the recipe, will try your recipe.
Beth Pierce
Thanks, Marie! Enjoy!
Brianne
This mouthwatering gravy is perfect with our favorite biscuits and ready super fast!
Beth Pierce
Thanks, Brianne! So glad that you like the gravy!
Indu
Gravy enhances the taste of meal. I often cook spicy gravy with veggies in oil.
Samantha Donnelly
I have your homemade biscuits recipe saved but not had chance to make them yet. Now I know what to serve them with