How to Make the Best Sausage Gravy: A Step-by-Step Guide

Sausage gravy is a timeless comfort food, especially beloved in American cuisine. This creamy, flavorful gravy, often referred to as “sawmill gravy,” is surprisingly simple to make at home with just a handful of ingredients. Paired perfectly with warm, fluffy biscuits, it’s the ultimate hearty breakfast or brunch dish. If you’re looking for a guaranteed crowd-pleaser that’s ready in minutes, mastering How To Make Sausage Gravy is a must.

Delicious sausage gravy generously poured over split biscuits on a white plate, showcasing its creamy texture and rich color.

Why This Sausage Gravy Recipe is a Must-Try

This isn’t just any sausage gravy recipe; it’s the best sausage gravy recipe for several compelling reasons:

Incredibly Easy to Make: Whether you’re a beginner cook or a seasoned pro, this recipe is designed for success. The steps are straightforward, ensuring a perfect gravy every time.
Quick 15-Minute Recipe: From start to finish, you’ll have delicious homemade sausage gravy on the table in under 15 minutes. Ideal for busy mornings or when you crave comfort food fast.
Hearty and Satisfying: Sausage gravy is known for its rich and filling nature. This recipe delivers a truly satisfying and hearty breakfast that will keep you full and energized.
Authentic Homemade Flavor: Forget store-bought versions or even some diner gravies. This homemade sausage gravy boasts an authentic, robust flavor that’s simply unmatched. Once you taste the difference, you’ll never go back.

Simple Ingredients for Spectacular Sausage Gravy

You’ll be amazed at how few ingredients are needed to create such a flavorful dish. Here’s what you’ll need for this easy sausage gravy recipe:

Pork Breakfast Sausage: This is the star of the show! Look for pork breakfast sausage sold in a roll or log. For an extra layer of flavor, opt for sage-flavored sausage. The quality of your sausage greatly impacts the final taste, so choose a good brand.
All-Purpose Flour: Flour acts as the thickening agent in sausage gravy. It creates a roux with the sausage grease, resulting in that perfect creamy consistency. While some gluten-free flours might work, all-purpose flour is the standard for classic sausage gravy.
Whole Milk: Whole milk is crucial for achieving the right richness and texture. Using lower-fat milk will result in a thinner, less creamy gravy. For the best creamy sausage gravy, don’t skimp on the whole milk.
Salt and Pepper: Simple seasoning, but essential. Salt enhances all the flavors, and freshly cracked black pepper adds a subtle warmth and spice. Don’t underestimate the power of proper seasoning – it can make or break your gravy.
Crushed Red Pepper Flakes (Optional): For a touch of heat, a pinch of crushed red pepper flakes adds a pleasant kick without overpowering the other flavors.

For exact measurements, please refer to the recipe card at the bottom of this post.

Step-by-Step Guide: Mastering Sausage Gravy

Making sausage gravy is all about technique, and these simple steps will guide you to perfection:

Cook the Sausage: In a skillet over medium-high heat, crumble the pork sausage with a spoon or spatula. Cook until it’s thoroughly browned and cooked through, breaking it into small pieces as it cooks.
Create the Roux: Once the sausage is cooked, don’t drain the grease! The rendered sausage fat is essential for flavor and creating the roux. Sprinkle all-purpose flour evenly over the sausage and grease. Stir continuously to incorporate the flour, cooking for about a minute. This cooks out the raw flour taste and forms the base of your gravy.
Add the Milk and Simmer: Gradually pour in the whole milk while stirring constantly. Continue stirring to ensure the flour and milk combine smoothly and prevent lumps. Add crushed red pepper flakes now, if using. Bring the mixture to a simmer, and then reduce the heat to low.
Thicken and Season: Let the gravy simmer gently, stirring occasionally, until it thickens to your desired consistency. This usually takes about 5-10 minutes. As the milk cooks and the roux works its magic, the gravy will become beautifully creamy. Season generously with salt and freshly cracked black pepper to taste. Taste and adjust seasoning as needed – salt is key to bringing out all the flavors.

Pro Tip: To avoid flour clumps, break up any clumps with your spoon or spatula before adding the milk. This ensures a smooth and lump-free gravy.

Frequently Asked Questions About Sausage Gravy

Can I make sausage gravy ahead of time? Yes! Sausage gravy is a great make-ahead breakfast component. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat, adding a splash of milk if it’s too thick.
How do I make sausage gravy thicker? This recipe is designed to thicken perfectly with the flour and simmering process. If you prefer an extra-thick gravy, simply simmer it for a few more minutes to allow more moisture to evaporate. Avoid adding more flour after the initial roux is made, as this can lead to a pasty texture.
What’s the difference between country gravy and sausage gravy? Country gravy, also known as white gravy, is typically made without meat and uses butter as its fat base. Sausage gravy, on the other hand, gets its flavor and richness from pork sausage and sausage grease. While both are delicious, sausage gravy has a more savory and robust flavor profile.

Tips for the Best Homemade Sausage Gravy

Use Sage Sausage: For a classic and flavorful sausage gravy, choose sage-flavored breakfast sausage. Sage complements the richness of the gravy beautifully.
Don’t Drain the Grease (Unless Excessive): Sausage grease is flavor! It’s essential for creating the roux and adds depth to the gravy. Only drain if you have significantly more than 2 tablespoons of grease in your skillet.
Low and Slow Simmer: Simmering the gravy gently allows it to thicken properly and develop flavor. Avoid boiling, which can make the milk scald or separate.
Season Generously: Salt and pepper are crucial! Don’t be afraid to season to taste throughout the cooking process. Taste and adjust as needed, especially at the end.

Serving Suggestions for Sausage Gravy

While traditionally served over biscuits, sausage gravy is versatile and delicious with other accompaniments:

Biscuits: The classic pairing! Serve hot sausage gravy over split homemade biscuits for the ultimate comfort food experience.
Toast: For a quicker option, pour sausage gravy over toasted bread.
English Muffins: Another great bread base for sausage gravy.
Potatoes: Spoon sausage gravy over mashed potatoes or roasted potatoes for a hearty meal.

Enjoy this easy sausage gravy recipe and bring the comforting taste of homemade goodness to your breakfast table. Let me know in the comments how yours turns out!

Homemade Sausage Gravy Recipe

This old-fashioned homemade sausage gravy recipe is incredibly flavorful and foolproof. Serve it over warm biscuits for a classic breakfast treat! Recipe includes a helpful how-to video.

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Servings: 6 servings
Calories: 340kcal
Author: Sam Merritt

Ingredients

1 lb (455 g) pork breakfast sausage (sage flavored recommended)
¼ cup (31 g) all-purpose flour
2 ½ cups (590 ml) whole milk
⅛ teaspoon crushed red pepper (optional)
Salt and freshly cracked black pepper to taste

Instructions

Place sausage in a skillet over medium-high heat.
Use a spatula or wooden spoon to crumble sausage as it cooks, until browned and no pink remains. Do not drain excess grease unless there is more than 2 tablespoons.
Sprinkle flour evenly over sausage. Stir until absorbed, about 1 minute.
Slowly drizzle milk into skillet, stirring as you pour. Add crushed red pepper, if using.
Continue to cook, stirring frequently, until mixture thickens to desired consistency.
Add salt and pepper to taste and serve warm over biscuits!

Recipe Notes

Storing/Make Ahead: Sausage gravy can be made 1-2 days in advance. Store in an airtight container in the refrigerator. Reheat in a skillet over medium-low heat, adding a splash of milk to thin if needed.

Nutrition Information

Nutritional information is an estimate and varies based on ingredients and preparation.

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