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!
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 🧂
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
- Cook the sausage in a skillet over medium/high heat, crumbling with a spoon or spatula as you cook.
- Cook until the sausage is thoroughly browned and well broken up. No need to drain the meat!
- Sprinkle flour over the sausage and stir until the flour is absorbed, then cook a few seconds longer!
- 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!
Frequently Asked Questions
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.
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!
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 😉!).
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!
Homemade Sausage Gravy Recipe
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
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.
More Great Recipes to Try
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.
Carmen
I just made and is really delicious thanks for the recipe and very easy too
Ann Lowell
So easy to make and so good ty 😌
Madalena Wood
perfect!! and let me compliment u even more because adding the amount of the ingredients under the instructions was soooo amazing!!! I always have to go back and forth when using online recipes because of my short term memory lol and that was just perfect!!! thanks!n
Sam
I’m so glad you enjoyed it so much, Madalena! I’m happy to hear the ingredients in the instructions were helpful. 🙂
Jacob Campbell
your measurements are way off. you do not need that much milk
Sam
Hi! The measurements are definitely accurate. Please see the video where I use them and everything turns out if you have any questions. If yours seems too liquidy, it simply isn’t cooked enough or properly. I hope that helps Jacob!
Linda
I surprised my hubby and made him biscuits and gravy today. He loved this recipe and thanked me multiple times! This is definitely a keeper because it was so easy and delicious.
Emily @ Sugar Spun Run
We’re so happy you both enjoyed it, Linda! Thanks for using our recipe 😊
Danielle
I’m going to try I’ve never made them before! I’m excited!
MichelleInSoCal
Delish and super easy!! I used Low Fat milk and it was just as good. Not as rich with whole milk but still good.
Debbie Richardson
Thank you Thank you Thank you. So very good
Stephanie R
Came out great, it’s been a while since I made this and I forgot a few steps but this really helped. Thanks for sharing
Teresa
Best sausage gravy I’ve ever had! I’m thinking it’s the process of making it, that makes it so much better! Plus, no garlic. I also use either original or hot ground pork sausage (I haven’t tried sage). Hubby loves it!
JENNIFER JONES
Do you have a breakfast pizza recipie?
Sam
Hi Jennifer! I do not have one, but I am adding it to my list of things to do. 🙂
Susan
It’s 11:10 a.m. and a double batch of your sausage gravy recipe is cooling on the counter. I’m making breakfast for dinner. I hope this lasts until then because it’s so delicious I may eat it all!
Emily @ Sugar Spun Run
Yum–we are so jealous of your dinner, Susan! Enjoy 😊
Kristina
This recipe was great! I did drain just a sm amt of the sausage grease and added a tsp of bacon up!! 😋 My husband usually makes the sausage gravy and I gave this a try for my turn! It’s great, if not better than his!! 😉
Emily @ Sugar Spun Run
So glad you liked it, Kristina! Enjoy ☺️
Elizabeth
Best gravy ever. My husband said it’s better than any restaurant he’s ever had.
Emily @ Sugar Spun Run
We are so happy it’s a hit, Elizabeth! Thanks for coming back to leave a review–we appreciate it 🩷
Sal
Delicious recipe!! Very good! Loved your pizza recipe so I had to try this!
Emily @ Sugar Spun Run
We’re so happy you liked this one too, Sal! Thanks for the review 🩷
Brenda
The recipe was amazing! However, is there a way that I can make it have extra gravy? Can I double the amount of flour and milk? Thanks!
Sam
Hi Brenda! You could increase the ingredients by 50%, without increasing the sausage or decrease the amount of sausage. 🙂
Wendy
Made this tonight! So easy and so delicious!!!
Lexi Hill
I have a big family so it is hard when my mom works to know what to make for breakfast but this is so good my intire family love it and I am 15 years old and I can make
so it is easy to
Sam
I’m so glad everyone enjoys it so much, Lexi! 🙂
Randi
Very easy to make and turned out great!
Jane Jackson
I love this recipe soooooooo much it is amazing