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. Hi Christy, I just have to say I LOVE your writing! The way you weave in your family stories; talk so lovingly about your mama; and say things like “person of a northern persuasion” etc., absolutely warms my heart. I’ve never lived in the South but you’ll be a great source of yummy recipes that lets me get some South in my mouth (and into my kids’ mouths too).
    Aloha from one of your newest fans,
    Erika
    (BTW, it was humid today, sorry to say)

  2. I have just found your site and love it; it brings back SOOOOOO many memories. My mom was from Texas, so we have most the same–grits, biscuits, tea, my gravy is made the same way, but with bacon drippin’s, LOL

    Ruth m

  3. Have MERCY! I’m ashamed to say I’m from GA and have never made sausage gravy… don’t tell anyone!

    I just finished my last bite of this and I think I have one happy husband this morning. I know I loved it! This could be a very, very bad thing that I know how to make this now.

    When I got up this morning and mentioned sausage gravy over drop biscuits to my husband his eyes lit up. I knew where to come for the recipe. Thanks Christy!

  4. Debbie:
    I just love that jingle, I don’t know why! You kinda have to dance about as you sing it too!!!
    I’m so glad your husband liked (or it sounds like engulfed!) the banana bread!! Thank you for letting me know you tried it and Thank you for trying it!!!!
    Hmm….yankee or westerner…I guess the difference depends on who you ask. How about we just exempt you from either one and just call ya “neighbor”.
    hehe
    see you soon!
    Christy

  5. Grandma Rosie, so glad to meet you! I just went to your blog and my mouth is still watering thinking about banana waffles!!!!

  6. okay…I will admit it, I’m one of those Yankee’s. (or maybe not….a westerner? Is there a difference? ) And I had never heard the Tennesee Pride song…but now it’s stuck in my head. ~grins~
    I love you recipes and can’t wait for your cookbook!!
    (I made your banana bread this morning and my husband ate one whole loaf!!)
    Debbie

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