Homemade Sausage Gravy Recipe

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!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings 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 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 all-purpose (plain) flour
Slowly drizzle the milk into your skillet, stirring as you pour. Add crushed red pepper, if using.
2 ½ cups 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

Video

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