Easy Sausage Gravy
This easy sausage gravy is the hammer that every breakfast needs. If you’re looking for a quintessential breakfast comfort food coma dish, you’ve found it!
Why You Will Love This Sausage Gravy Recipe
Biscuits and sausage gravy are pretty high on my food guilty pleasure list. While I cannot eat them regularly, when I want them, I want them. And then the questions begin: where am I going to get good biscuits and gravy? Are they going to screw them up? Am I going to be disappointed?
In the end, I am always disappointed. The gravy is cold, the biscuits aren’t that good, etc. That is the whole reason why we started this food blog in the first place. Sometimes, you just have to do it yourself and make yourself the best biscuits and gravy you ever had.
This homemade sausage gravy is so easy to make that you’ll be kicking yourself for not doing it earlier (if this is your first time). It has basic ingredients, easy steps, and is very quick. What can I say? This is the way.
In this recipe, we’re not going to go over how to make your own homemade biscuits. You can use some store-bought biscuits or try some of ours. We got some good ones that would go great with this biscuit gravy. Check out our Easy Homemade Biscuits, Bacon Cheddar Biscuits, or our Easy Homemade Butter Swim Biscuits. Any one of these would go perfectly with this sausage gravy.
How To Make This Sausage Gravy
As this sausage gravy recipe goes pretty quickly (about 20 minutes), plan your biscuits accordingly.
A Note On Homemade Biscuits
Buying biscuits at the store makes this a very convenient recipe, and I am not opposed to that at all. But if you want a true Southern biscuits and gravy experience, I would urge you to try making your own.
It’s not as hard as you might think, and the thrill of pulling those tall buttermilk biscuits out of the oven is a great feeling. Then, to top them off with your homemade sausage gravy, let’s just say Hardees and Big Bad Breakfast won’t have anything on you!
Tips For Homemade Sausage Gravy
- The type of breakfast sausage is completely up to you. We use Jimmy Dean Regular, and it works great. But getting a sage-flavored or a hot variety is perfectly fine, too.
- Make sure the sausage is well-browned before breaking it up into smaller pieces. This will enhance its flavor.
- Using warm (or room temperature) milk will produce a smoother gravy. Cold milk will cause lumps that you must deal with (more whisking).
- If the gravy is too thick, just add a bit more milk. If it gets too thin, just simmer for a few extra minutes.
- When it’s done, give it a taste and add any additional salt and pepper.
Variations
- Add a pinch of cayenne or red pepper flakes to add a hint of heat to the sausage.
- Thyme, rosemary, and/or sage can add a nice herbaceousness to the gravy.
- The pound of sausage in this recipe makes this a sausage-forward white gravy. You could cut back on the sausage, and it’ll be fine. You could also do half sausage and half bacon for a more smoky flavor.
FAQ’s
Let the gravy cool completely, then store it in an airtight container in the fridge for up to 4 days. You will need to add some additional milk to loosen it up.
Yes. Let it cool, then store it in a freezer-safe container for up to 3 months. Reheat gently on the stove, adding a splash of milk if needed. I would not recommend it, though. Due to the amount of dairy, there will be a texture change and, quite possibly, separation.
Other Delicious Breakfast Recipes
Easy Sausage Gravy
Ingredients
- 1 lb Breakfast sausage
- 1/4 cup All purpose flour
- 2 1/2 – 3 cup Milk warmed
- 1-2 tbsp Butter Optional, if needed
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper
Instructions
- Brown sausage over medium-high heat, breaking it up to your preferred grind. Cook completely.1 lb Breakfast sausage
- Add the flour and cook for three to four minutes. Add optional butter, if needed.1/4 cup All purpose flour, 1-2 tbsp Butter
- Add warmed milk slowly, whisking. As the gravy thickens up, continue to add milk while whisking. Reduce to a simmer.2 1/2 – 3 cup Milk
- Add the salt and pepper. Taste, and add additional salt and pepper to taste.1/2 tsp Kosher salt, 1/4 tsp Black pepper
- Serve over biscuits, hot. Enjoy!