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    Home » Recipes » Breakfast

    Homemade Sausage Gravy Recipe

    Updated: Sep 8, 2022 • Published: Oct 20, 2018 by Sam Merritt • 276 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    Sausage gravy on biscuits on white plate

    This is my classic, old-fashioned homemade sausage gravy recipe (also often known as “sawmill gravy”)! Just 4 ingredients and 15 minutes and you can have this classic breakfast staple on your table. Pairs perfectly with my 5-star foolproof homemade biscuits!

    sausage gravy served over open faced biscuits on white plate

    The Best Sausage Gravy Recipe

    When the chilly weather starts to roll around, the first thing I do around here is break out my sausage gravy recipe.

    That’s not entirely true, I have it more-than memorized by now, but the skillet comes out, the biscuits go in the oven, and we start getting serious about comfort food. Sweater weather means homemade sausage gravy and biscuits and buttermilk pancakes for breakfast and my best chili recipe and potato soup on weekly dinner rotation.

    Why You’ll Love This Recipe:

    • Super simple to make — beginners & experts will enjoy this recipe, and find equal success with it!
    • Ready in under 15 minutes
    • It’s a satisfying, filling, and hearty breakfast gravy
    • Full of authentic flavor; you won’t find a sausage gravy this tasty on any shelf or even your favorite breakfast spot.

    🧂 Ingredients You’ll Need 🧂

    Ingredients for sawmill gravy (flour, sausage, salt, pepper, milk)
    Ingredients

    Simple ingredients, spectacular results. Here’s what you need for my homemade sausage gravy recipe:

    • Sausage. Search for pork breakfast sausage, which is typically sold in a log as shown above. If you can find a sage variety, grab it, it will make your gravy even more flavorful.
    • Flour. Use all-purpose flour for this recipe, it serves as the thickener that keeps the gravy from becoming too loose/watery. Some readers have reported success using a 1:1 gluten free flour in place of wheat flour, but I have not personally tried this myself yet.
    • Milk. Whole milk is best for the proper consistency. Using a lower-fat milk will result in a thinner sausage gravy.
    • Seasoning. Add salt and pepper to taste, and, if you’d like, just a pinch of crushed red pepper. If the flavor of the gravy tastes anything less than amazing once it’s finished cooking, you most likely just need a few more shakes of salt!

    This is just an overview of the ingredients we’re using today. For the full list of amounts and all recipe details, please scroll down to the printable recipe.

    How to Make It

    collage showing the 4 steps to making sausage gravy (cook sausage, crumble, add flour, add milk)
    1. Cook the sausage in a skillet over medium/high heat, crumbling with a spoon or spatula as you cook.
    2. Cook until the sausage is thoroughly browned and well broken up. No need to drain the meat!
    3. Sprinkle flour over the sausage and stir until the flour is absorbed, then cook a few seconds longer!
    4. While stirring, slowly drizzle in the milk and cook until it’s absorbed. Add crushed red pepper, if using. Let the mixture thicken (stir occasionally) and add salt and pepper to taste!

    SAM’S TIP: Use your spoon, spatula or even a whisk to break up any flour clumps after adding to your sausage but before you add the milk. This will keep you from having any flour lumps in your breakfast gravy!

    The technique is simple and I have no doubt you’ll find success with this sausage gravy recipe (hundreds already have!), but if you’re more of a visual learner, be sure to check out my how-to video tutorial in the recipe card!

    Sawmill gravy in black skillet

    Frequently Asked Questions

    Can I make sausage gravy the night before?

    Yes, this recipe is a great make-ahead breakfast option! Keep refrigerated in an airtight container and simply reheat in a skillet over medium-low heat the next morning. The gravy will have thickened quite a bit overnight, so add a splash of milk and stir well when you first add it to the skillet and cook until the gravy is heated through.

    How can I make my sausage gravy thicker?

    My sausage gravy recipe is thickened by the flour that the recipe calls for. When you first add the milk, it will likely seem very runny, but as you continue to cook the mixture, the gravy will thicken. If you like an even thicker gravy than seen here in photos, don’t add more flour, just continue to cook until your desired consistency is reached. As the milk cooks out, it will become thicker!

    What is the difference between country gravy and sausage gravy?

    The primary difference is that country gravy is typically prepared without meat (quite unlike today’s recipe)! The base is usually built on a base of butter rather than sausage grease. While it’s certainly tasty when done right, it simply doesn’t smother biscuits quite as satisfyingly, if you ask me (though I’d say they both fall slightly short of chocolate gravy 😉!).

    a ladle full of homemade sausage gravy recipe being poured over biscuits on white plate

    Warm, hearty, and just simply delicious, I hope this homemade sausage gravy recipe will be a new staple in your household cold-weather breakfast rotation. If you try it, please leave me a comment and let me know what you think!

    Enjoy!

    Let’s cook together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube!

    Sausage gravy recipe poured over open faced biscuits

    Homemade Sausage Gravy Recipe

    An old-fashioned homemade sausage gravy recipe, this one is flavorful and foolproof. Serve over my award-winning (and easy!) biscuit recipe.
    Recipe includes a how-to video!
    4.97 from 188 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 6 servings
    Calories: 340kcal
    Author: Sam Merritt

    Ingredients

    • 1 lb (455 g) pork breakfast sausage I recommend using sage flavored
    • ¼ cup (31 g) all-purpose (plain) 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. 
      1 lb (455 g) pork breakfast sausage
    • Use a spatula or wooden spoon to break up and crumble sausage as it cooks, cooking until completely browned and no pink remains. I don't drain my skillet, you want to have at least a Tablespoon or up to 2 Tablespoons of grease, but if you have much more than this you may wish to drain your skillet.
    • Sprinkle flour evenly over the sausage crumbles. Stir frequently until flour is absorbed (about 1 minute).
      ¼ cup (31 g) all-purpose (plain) flour
    • Slowly drizzle the milk into your skillet, stirring as you pour. Add crushed red pepper, if using.
      2 ½ cups (590 ml) whole milk, ⅛ teaspoon crushed red pepper
    • Continue to cook, stirring frequently until mixture is thickened and desired consistency is reached.
    • Add salt and pepper to taste and serve warm over homemade biscuits!
      salt and freshly cracked black pepper

    Notes

    Storing/Making in Advance

    Sausage gravy can be made the night before you plan to serve. Store in an airtight container in the refrigerator. To reheat, add to a skillet over medium/low heat. Gravy will likely be thickened, so add a splash of milk to it and stir well until mixture is heated through.

    Nutrition

    Serving: 1serving (⅙ of total gravy) | Calories: 340kcal | Carbohydrates: 11g | Protein: 19g | Fat: 24g | Saturated Fat: 9g | Monounsaturated Fat: 1g | Cholesterol: 79mg | Sodium: 621mg | Potassium: 174mg | Fiber: 1g | Sugar: 10g | Vitamin A: 250IU | Vitamin C: 1.7mg | Calcium: 120mg | Iron: 1.6mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    I originally published my sausage gravy recipe in October of 2018. The recipe remains unchanged, but I’ve since updated the post to be more informative and helpful.

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    Reader Interactions

    Comments

    1. Jill Beck

      July 07, 2025 at 3:04 am

      Once the meat is done , and you add flour to meat , I’d suggest frying that flour in just a bit longer , gives it much more flavor !!

      Reply
    2. Idana

      July 06, 2025 at 11:08 am

      5 stars
      Easy to make and tastes really good, we upped the crushed red and salt just a little to our taste.

      Reply
    3. Heather L

      June 29, 2025 at 6:48 pm

      5 stars
      This recipe was delicious! This is the 1st time in my 26 year marriage that I was able to make sausage gravy that my husband liked. Thank you for the wonderful recipe!

      Reply
      • Sam Merritt

        June 30, 2025 at 10:42 am

        That is so awesome to hear, Heather! I’m so glad it was such a hit! 🙂

        Reply
    4. Lin

      June 29, 2025 at 11:22 am

      5 stars
      This was very tasty and super easy … made me look like a hero!!. I followed all the instructions as shown except doubled it and it turned out really well. Thank you!

      Reply
    5. Carole

      June 23, 2025 at 9:44 am

      5 stars
      Been using this gravy recipe and your biscuit recipe and they always turn out amazing! I’ve gotten quite a few compliments as now I like to make this for breakfast when we have guests stay over to impress them, thank you!

      Reply
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    4.97 from 188 votes (61 ratings without comment)

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