Homemade Sausage Gravy

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins

Ready for a true Southern breakfast classic? A delicious plate of Biscuits and Gravy requires a flavorful Homemade Sausage Gravy. That’s why I am sharing my families’ favorite recipe with y’all! Go ahead and make a double batch, you won’t regret it.

Sausage gravy on biscuits.

Easy Homemade Sausage Gravy

This homemade sausage gravy recipe is for all you biscuits and gravy lovers out there! I have been making — and eating — biscuits and gravy with this homemade sausage gravy for as long as I can remember.

I have now passed the tradition on to my husband and kids and they beg for me to make my sausage gravy every Sunday morning for breakfast. Though it doubles as a side dish to any hearty cold weather meal, it tastes the best on warm buttermilk biscuits, fresh from the oven.

If you’ve never attempted making your own sausage gravy before, you should definitely give it a try! The whole thing comes together in just 20 minutes, and it is a crowd favorite. We rarely ever have leftovers and when I make it for guests they beg for the recipe.

I LOVE making sausage gravy for biscuits and gravy all year round, but it’s especially nice to enjoy in the winter, when you’re in need of a stick-to-your-bones breakfast!

Biscuits and gravy on a plate.

Ingredients

Hungry yet? Good thing you’ll only need the following 8 ingredients to put this simple sausage gravy together!

  • Onion: optional, but it adds an incredible depth of flavor to your sausage gravy. In my opinion, this is the ingredient that MAKES this recipe so special!
  • Breakfast Sausage: you’ll need about 1 pound. I like to use the sage flavored sausage for added flavor.
  • Butter
  • All-Purpose Flour
  • Whole Milk: you can use another type of milk, but this may change the consistency. (See tips below)
  • Garlic Powder
  • Salt and Pepper
  • Biscuits: optional, but highly recommended! You can use my biscuits recipe too.
Sausage an onions in a skillet.

How to Make Sausage Gravy

Once you taste this homemade gravy, you’ll never want to go with store brands again! Luckily for you, it’s one of the easiest recipes ever to whip together:

Cook Onion and Sausage: In a large skillet over medium-high heat. Melt butter, add onion and sausage. Cook onion and breakfast sausage until the onions are translucent and the sausage is no longer pink, breaking apart the meat into crumbles as it cooks.

Sausage gravy in a pan.

Add: Sprinkle in flour and cook, stirring, for 1 minute. Slowly whisk in milk and continue cooking, stirring often, until the gravy reaches your desired consistency and thickness.

Season: Add garlic powder, salt and pepper, to taste.

Serve: Serve warm over baked biscuits. Enjoy! 

Sausage gravy on a wooden spoon.

Tips for the Best Sausage Gravy

Lastly, before you get started, here are a couple of tips to help you get the best sausage gravy results:

  • Using Other Kinds of Milk: You can use various other milks as a substitute, but be aware that another type of milk will change the consistency slightly. If you do use another milk, such as almond milk, make sure that you use unsweetened almond milk so that the gravy doesn’t get too sweet. You can use half and half, 2%, or skim milk,, but it may change the amount of time it takes for your gravy to thicken up.
  • Don’t Overcook the Gravy: If you cook the gravy too much, it can become thicker than you may want it. If this happens, add in a little more milk until you reach your desired consistency.
  • Don’t Drain the Sausage Grease: Once the sausage has cooked, keep the grease produced by the sausage in the pan. This will help in creating a thicker, more flavorful sausage gravy!
  • What Kind of Sausage to Use: Turkey and pork both work well; it’s really up to you! I personally always grab the pork sausage that is flavored with sage. It’s not strong or overpowering, but adds a great depth of flavor to your gravy.
Sausage gravy in a biscuit.

Can I Make Gravy in Advance?

You can totally make this gravy in advance! Once you’ve finished cooking it and letting it cool, take a look at the storage instructions below.

Serving Suggestions

Now that you have this creamy, decadent gravy, what should you serve it with? Here are a couple ideas to inspire you:

  • Biscuits: I highly recommend trying these Southern Buttermilk Biscuits!
  • Potatoes: serving this gravy alongside some Oven Roasted Potatoes is an experience you don’t want to miss out on.
  • Over Toast: biscuits aren’t the only breakfast this gravy tastes amazing on! Ever heard of an SOS?
  • Steak: pouring this gravy on top of a juicy breakfast steak (maybe minus the sausage) would taste so good.
Two biscuits with sausage gravy.

How to Store and Reheat Gravy

Sausage Gravy is always best served warm and fresh from the stove. We rarely ever have leftovers and tend to fight over any last spoonfuls!

However, you can store your sausage gravy in an airtight container in the refrigerator for 3-4 days. If you don’t use it within this time period, you can store it in the freezer for up to a month.

You can reheat your gravy in the microwave or on the stove. You will need to add a little extra milk, since the refrigerator will have thickened the gravy.

Be aware this may change the flavoring a little bit, since it will “water” down the gravy. You may need to add in a little more salt with the milk.

Biscuits and gravy on a plate.

Biscuits and Gravy is a true Southern classic that many a Southerner will claim they make the best version of. In my opinion, this is the best biscuits and gravy. Simple, classic and full of flavor. It’s how my grandma made it and now it’s how I make it for my family!

Please enjoy my families favorite Sausage Gravy recipe. Serve it over your favorite biscuits — or even on top of a piece of toast — and I promise you won’t have any leftovers!

Yield: 3-4 cups

Homemade Sausage Gravy

Sausage gravy on biscuits.

Homemade Sausage Gravy is one half of the best breakfast ever - biscuits and gravy! This easy gravy recipe comes together in just 20 minutes, and can be served over not only biscuits, but potatoes, steak, and more too!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 3 tablespoons butter
  • 1 lb ground breakfast sausage
  • 1 small yellow onion, diced
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon garlic powder
  • Salt and freshly cracked pepper, to taste
  • Biscuits, optional

Instructions

1. In a large skillet over medium-high heat. Melt butter, add onion and sausage.

Overhead image of sausage and onion cooked together in a skillet.

2. Cook onion and breakfast sausage until the onions are translucent and the sausage is no longer pink, breaking apart the meat into crumbles as it cooks.

Overhead image of sausage gravy in a non stick skillet.

3. Sprinkle in flour and cook, stirring, for 1 minute. Slowly whisk in milk and continue cooking, stirring often, until the gravy reaches your desired consistency and thickness.

4. Add garlic powder, salt and pepper, to taste.

Up close image of sausage gravy served over biscuits with herbs on top.

5. Serve warm over baked biscuits. Enjoy! 

Notes

To Store: store your sausage gravy in an airtight container in the refrigerator for 3-4 days. If you don’t use it within this time period, you can store it in the freezer for up to a month.

To Reheat: Reheat your gravy in the microwave or on the stove. You will need to add a little extra milk, since the refrigerator will have thickened the gravy. Be aware this may change the flavoring a little bit, since it will “water” down the gravy. You may need to add in a little more salt with the milk.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 409Total Fat: 31gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 89mgSodium: 852mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 18g

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More Breakfast Dishes to Try

Looking for some more side dishes to try? These are some of my favorites!

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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