This chilly Fall morning I’m sharing a savory Sausage Gravy recipe (also often known as “sawmill gravy”)! You need just 4 ingredients and 15 minutes to have this classic breakfast staple on your table. Just make sure to have some of my homemade biscuits handy; nothing beats a hot plate of biscuits and gravy! Bookmark this one for the holidays!
The Best Sausage Gravy Recipe
Fall weather is sweater weather. It’s baking weather. It’s hearty breakfast weather. Biscuits and sausage gravy weather. And it’s here, now.
I’m not sure what it is about a chilly, blustery morning that makes me want to put down my granola bar and reach for a maple syrup drenched tower of buttermilk pancakes or, in this instance, a plate full of biscuits drowned in sausage gravy, but here we are and I’m hungry.
I know sausage gravy isn’t technically a seasonal food and you can just as well eat it in the summertime, but when the cold weather rolls in I want my breakfast to be hot and hearty.
Oh, and I also want it to be easy to make, require simple ingredients and basically no technique and I want it on my table in less than 10 minutes. Today’s sausage gravy recipe ticks all of those boxes.
How To Make Sausage Gravy from Scratch
- Cook pork sausage over medium heat
- Crumble while cooking, cooking until browned.
- Sprinkle flour evenly over browned meat and cook until the flour has been absorbed
- Add milk and stir well, cook until gravy is thickened to desired consistency.
Can I Make Sausage Gravy the Night Before?
Sausage gravy can be made the night before. After making it, store in an airtight container in the refrigerator. When you’re ready to serve the next morning, either:
- Reheat in the microwave or
- Reheat it in a skillet over medium/low heat, just add a splash of milk to the skillet and stir well until heated through.
How Do You Thicken Sausage Gravy?
The flour that this recipe calls for will help to thicken your gravy. When you first add your milk, you’ll notice that it seems quite runny at first but as you continue to cook off the liquid and stir your ingredients, your gravy will thicken.
You can make your sausage gravy even thicker by continuing to cook on medium/high heat, stirring frequently, until the desired consistency is reached. As the liquid cooks out it will become thicker and thicker.
More Breakfast Recipes You Might Like:
Maybe it’s not the prettiest food, and maybe it’s not full of sugar which I know is kind of our specialty here (don’t worry, plenty more sweets coming for you next week), but a number of you have asked me for a sausage gravy recipe that can be served with my popular homemade biscuits, and today I am more than happy to oblige.
Thanks for sticking with me through the sweet & savory alike 💜
Enjoy!
Sausage Gravy
Ingredients
- 1 lb pork breakfast sausage I recommend using sage flavored (455g)
- 1/4 cup all-purpose (plain) flour (31g)
- 2 1/2 cups whole milk (590ml)
- 1/8 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 to break up and crumble sausage as it cooks, cooking until completely browned and no pink remains. Do not drain your skillet.
- Sprinkle flour evenly over the sausage crumbles. Stir frequently until flour is absorbed (about 1 minute).
- Slowly pour the milk into your skillet, stirring as you pour. Add crushed red pepper, if using.
- 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!
Notes
Nutrition
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Josie says
I know this might be a common sense question, but to double this recipe, use 1/2 cup of flour? I just felt like it was a lot so I wanted to ask before I tried it. It was delicious!
Sam says
Hi Josie! Yes you need to double the flour as well. 🙂
Jackie says
I’ve made this gravy a few times and it is absolutely delicious and so simple! I’ve made it both ways-draining and not draining the grease-it is definitely much better without draining AND easier-has to add additional flour to thicken. Thank you for sharing this recipe!
Sam says
I am so glad you enjoyed it so much, Jackie! 🙂
Brit067 says
This recipe is absolutely delicious! It goes great with homemade biscuits, or topped with your eggs! It was very easy to make and definitely a new family favorite!
Sam says
I am so glad everyone enjoyed it so much! 🙂
Connie says
Do you have to use whole milk? What else could I use?
Sam says
Hi Connie! I’m not sure how something else would work. I think half and half may work but it would probably be really rich. A lower fat milk may work but I haven’t tried it so I don’t know for sure.
Connie says
We usually have 1% milk and I was just curious if that would make a difference or not.
Sam says
Hi Connie! Honestly I am not 100% sure. It could work but the gravy may be a little thinner. 🙂
Laura says
Just made it with 2%. It came out perfectly. Looks thin at the starts but as noted above it thickens the more you cook it. Yum!
Sam says
I’m so glad you enjoyed it, Laura! 🙂
Joanna says
I swapped out the whole milk for almond milk and it was amazing! So there are definitely alternatives especially for those who cannot eat dairy 🤗
Stacey says
Thank you for this recipe. My boys love it, and whenever we have ground pork to use, this is what they ask for. Hey, can you suggest some good veggies for the side? I’m not sure what would go well, and be light enough to not upset the stomach afterward.
Sam says
Hi Stacey! I typically just eat it with hash browns… which isn’t exactly healthy. Maybe some breakfast fruits would work on the side?
maddy says
does this need to be made in a skillet??
Sam says
Hi Maddy! You could really make it in whatever kind of pan you prefer. 🙂
Vanessa says
Awesome! Was quick and delicious will make again.
Sugar Spun Run says
I am so glad that you enjoyed it, Vanessa! 🙂
Lorena says
Finger licking good!!!! Paired this with your homemade biscuit recipe for my oldest birthday meal. All five family members enjoyed it. Thanks for sharing!
Sugar Spun Run says
I am so glad that is was hot with your family, Lorena! Thank you for trying my recipe and for commenting. 🙂
Susan says
I tried a similar recipe and didn’t drain sausage after browning. It came out terrible. I couldn’t eat it. Should I drain sausage in this recipe? If not, won’t there be too much grease? I love sausage gravy and have been trying to learn how to cook it.
Sugar Spun Run says
Hi, Susan! I am sorry that you had a bad experience making a similar recipe previously. I include a video within my post that shares my process so you can follow along or use it as a reference if needed. You do NOT want to drain your sausage after browning. I add in flour that soaks up a lot of the grease but helps keep the flavor. I hope that you have success with this recipe if you do decide to try it. 🙂
John Pohl says
Always drain the fat off.
Sugar Spun Run says
That is a preference. I find that it helps keeps the flavor. 🙂
Haley says
Hi! Could I use almond milk with this recipe?
Sugar Spun Run says
Hi, Haley! I have not tried almond milk with this recipe so I am not certain how it will do. If you try it, I’d love to know how it turned out for you. 🙂
Bubba says
Easy recipe. I used almond milk and it still worked well. Everyone ate it up.
Sugar Spun Run says
I am so happy to hear how much everyone enjoyed it, Bubba! Thanks for trying my recipe. 🙂
Carmen says
Thank you! Was just searching the comments to see if almond milk works!
Kris says
Do you think this recipe could be made ahead of time and frozen for later use?
Thanks!
Sam says
I’ve never frozen it myself but I think it would freeze fine, Kris. You may need to add a bit more milk when reheating it.