How To Make Sausage Gravy

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Learn how to make sausage gravy with 3 simple ingredients: milk, flour, and sausage. It’s so creamy and flavorful and best served over a fluffy homemade biscuit.

Biscuit smothered in sausage gravy.

Today, we’re going to make a real Southern staple. This sausage gravy recipe is going to separate the men from the mice, as they say. Nothing beats fluffy homemade buttermilk biscuits smothered in homemade sausage gravy for breakfast on a special occasion (or just because). It’s Southern comfort food at its finest. The ingredients might be simple, but the flavor is anything but. The combination of milk, flour, sausage, and salt and pepper is deliciously creamy.

Don’t you just love simple recipes? That is one of the best things about Southern cooking. It’s just plain simple and just plain good. Always unnerves me when I see a recipe for sausage gravy with an ingredient list that reads like a scientific classification. I think Southerners are just trying to show off to folks of the northern persuasion when they do that. There’s no need.
Milk, flour, and sausage = sausage gravy. That’s all there is to it!

Now, who’s ready to learn how to make sausage gravy?

Labeled ingredients for how to make sausage gravy.

Recipe Ingredients

  • Milk
  • Flour (self-rising flour, plain flour, almond flour, or coconut flour)
  • Sausage
  • Salt and pepper
  • Biscuits for serving

How to Make Sausage Gravy

Slice sausage.

Slice your sausage in whatever thickness you prefer. I usually go for about half an inch but some people like it thinner.

Place sausage in skillet.

Place sausage in a pan or skillet over medium heat.

Cook sausage until browned.

Cook until browned.

It will look something like this.

Place cooked sausage on paper towel-lined plate.

Remove the cooked sausage from the pan and place it on a paper towel-lined plate to drain.

Remaining sausage bits left in the skillet.

You will have a good bit of grease left in your skillet. You need about two tablespoons, so if you have more drain it off to leave about that much.

Sprinkle flour into skillet.

Sprinkle three to four tablespoons of flour in your skillet.

Cook this over medium-low heat until the flour is brown.

Salt and pepper to taste.

Scrape the bottom of the skillet to stir the sausage bits into your gravy, then salt and pepper to taste.

Add milk to skillet.

Add milk. I added about a cup and a half here.

Stir well until smooth and creamy.

Sprinkle some crumbled sausage into the skillet.

Take a piece of sausage or two and crumble it up in your gravy.

I made a small amount of gravy so I just used one sausage.

How to make sausage gravy.

There you have it: you now know how to make sausage gravy It’s that easy.

Spooning sausage gravy over biscuit.

Now, most folks will take a biscuit, set it on their plate, and spoon gravy onto it.

They might cut it in half first and spoon gravy on both halves.

Crumbled biscuit mixed with sausage gravy on plate.
That’s not how we really like it though. We REALLY like to tear our biscuit up in our bowl, because that’s what our mamas did when we were little! Spoon the creamy sausage gravy all over it. At this point, you can use a fork or get a spoon and really pretend your mama is there.

Sausage gravy sandwiched between a biscuit.

Storage

  • Store homemade gravy leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop.
  • You can also freeze leftovers for up to 3 months. Thaw in the fridge before reheating as above.

Recipe Notes

  • You can use either ground pork breakfast sausage, spicy pork sausage, or Italian sausage.
  • For heat, add a pinch of cayenne or crushed red pepper flakes.
  • For added flavor, add 1/2 teaspoon each of garlic powder and onion powder.

Recipe FAQs

What do you serve with sausage gravy?

Besides some homemade drop biscuits, Southern sausage gravy also tastes great with fried potatoes, hashbrowns, grits, and even just toast.

Can I make this easy sausage gravy recipe ahead of time?

If you like, you can make sausage gravy the night before, store it in the fridge overnight, and quickly reheat it on the stovetop before serving it for breakfast.

How do I make gluten-free sausage gravy?

Simply use your favorite gluten-free flour alternative and you have yourself gluten-free sausage gravy.

Check out these other gourmet gravy recipes:

Chicken Fried Steak Recipe With Gravy

Recipe For Turkey Gravy (Easy and Delicious)

Southern Cubed Steak and Milk Gravy

Crispy Breaded Pork Chops with Milk Gravy (and MeMe’s Mashed Potatoes)

Garlic Cream Biscuits with Bacon Gravy

Chicken with Sour Cream Gravy

Pot of homemade sausage gravy.

Sausage Gravy

Learn how to make sausage gravy with 3 simple ingredients: milk, flour, and sausage. It's so flavorful and best served over a fluffy homemade biscuit.
Course: sauce
Cuisine: American
Keyword: biscuit, gravy, sausage
Servings: 4

Ingredients

  • 1.5 cups milk
  • 3 tbsp flour
  • sausage
  • salt and pepper to taste
  • biscuits for serving

Instructions

  • Slice your sausage in whatever thickness you prefer. I usually go for about half an inch but some people like it thinner. Place sausage in a pan or skillet over medium heat and cook until brown. Remove the cooked sausage from the pan and place it on a paper towel-lined plate to drain.
    sausage
  • You will have a good bit of grease left in your skillet. You need about two tablespoons, so if you have more drain it off to leave about that much.
  • Sprinkle three to four tablespoons of flour in your skillet. Cook this over medium-low heat until the flour is brown. Scrape the bottom of the skillet to stir the sausage bits into your gravy, then salt and pepper to taste. Add milk and stir well until smooth and creamy.
    3 tbsp flour, salt and pepper to taste, 1.5 cups milk
  • Take a piece of sausage or two and crumble it up in your gravy. Serve over a warm biscuit.
    biscuits for serving
Tried this recipe?Mention @southernplate or tag #southernplate!

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94 Comments

  1. love your blog. I just found my way here from the Homesteading Carnival at HowTo.
    I will be back for more.

  2. OH I forgot you were in AL You should have come met up with me! We went to Hunstville and i am sure it won’t be the last time!

  3. OH STEPHANIE!!!! I just went to your blog to see the cake, it was SO CUTE!!! BUT
    not near as cute as the little boy eating it!!!!!

    Thank you so much for letting me know you tried it and I am SO glad you liked it!!!!!

    It means a lot when you comment, I LOVE comments!!!! I’m so excited now!!! Gonna go print off a pic of your little one with his face in cake and show it to my grandmother!!! hehe!She is going to think that is the cutest thing!

  4. That looks so tasty! I love simple recipes.

    I made that wonderful peanut butter frosting for my son’s birthday cake on Saturday. It was absolutely delicious and is now my favorite frosting ever! I posted about the cake on my blog if you want to check it out. Thanks so much for the recipe. Speaking from a “yankee” point of view, I’m sure glad you’re posting all these “secret” southern recipes – I love them!

  5. Hey Jill!!! Good to see you!
    I did can some crock pot apple butter but didn’t put the instructions for canning, just for how to make the crock pot apple butter (super easy).

    I’m not sure what else I will can this summer but I need to get thinking about it! Next time, I will do a tutorial on the canning process though!
    Your dolls are beautiful!

  6. Hi Christy! Thanks so much for visting my blog! I just loved yours and am so glad I found it! All your foods are right up my alley……..my family enjoyed the banana pudding and I can’t wait to try your crockpot chicken and dressing! If you happen to do any canning this summer I would love to learn more about that 🙂 Many Blessings,
    Jill

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