How To Make Sausage Gravy
This Southern sausage gravy takes three ingredients: milk, flour, and sausage. It’s creamy, peppery, and full of browned sausage flavor, and it’s best spooned over a warm, fluffy homemade biscuit.
A Quick Look At The Recipe
- Recipe Name: Sausage Gravy
- Serves: 4
- Main Ingredients: milk, flour, sausage, salt and pepper to taste, biscuits for serving
- Why You'll Love It: 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.
Nothing beats homemade biscuits and sausage gravy for breakfast on a special occasion, or just because it’s Saturday. It’s Southern comfort food at its finest.
Simple, Old-Fashioned, and Just Plain Good
It always unnerves me to see a sausage gravy recipe with an ingredient list that reads like a scientific classification. Southern cooking doesn’t need all that. Milk, flour, and sausage make sausage gravy. That’s all there is to it.
The flavor comes from the drippings. When you brown sausage, it leaves behind seasoned fat and little browned bits stuck to the bottom of the skillet. Cooking the flour in those drippings is what gives homemade sausage gravy its rich, toasty taste. It’s the same method behind the milk gravy I make for cubed steak.
I make mine by browning sliced sausage, then crumbling a piece or two back into the gravy at the end. That way you have extra sausage on the side for anybody who wants it. If you’d rather have your sausage crumbled all through the gravy, I’ll show you that way too.
Ingredients for Sausage Gravy
- Sausage: Ground pork breakfast sausage is classic. Sage sausage adds an herby note, and hot sausage gives the gravy a kick. A roll of sausage works for slicing or crumbling, and any extra is perfect for Rotel cream cheese sausage balls.
- Flour: All-purpose flour or self-rising flour both thicken the gravy. For gluten-free gravy, use a cup-for-cup gluten-free flour blend.
- Milk: Whole milk makes the creamiest gravy. Lower-fat milk works, but the gravy will be a little thinner.
- Salt and black pepper: Be generous with the pepper. Taste before you salt, since sausage is already salty.
You’ll find the amounts in the recipe card below.
Helpful Tips Before You Start
- Use a cast iron skillet if you have one. It browns the sausage evenly and holds the drippings that flavor the gravy. It’s the same skillet I reach for when I make chicken fried steak.
- Measure your drippings. You want about 2 tablespoons of grease in the skillet. If your sausage was lean and you’re short, add a little butter to make up the difference.
- Brown the flour. Let the flour cook in the drippings for a minute or two until it smells toasty. That gets rid of the raw flour taste.
- Add the milk slowly. Pour it in a little at a time and stir the whole while. That’s the secret to gravy with no lumps.
- Give it time to thicken. Gravy keeps thickening as it simmers and as it cools, so pull it off the heat when it’s just a touch thinner than you want.
How to Make Sausage Gravy
1. Brown the Sausage
Slice your sausage to whatever thickness you like. I usually go about half an inch.
Place the sausage in a skillet over medium heat.
Cook until browned on both sides and cooked through.
2. Drain and Save the Drippings
Move the cooked sausage to a paper towel-lined plate to drain.
You’ll have a good bit of grease left in the skillet. You need about 2 tablespoons, so pour off any extra.
3. Cook the Flour
Sprinkle 3 to 4 tablespoons of flour into the skillet. Cook over medium-low heat, stirring, until the flour turns light brown.
Scrape up the browned sausage bits from the bottom of the skillet as you stir, then season with salt and pepper.
4. Add the Milk
Slowly pour in the milk, about a cup and a half, stirring the whole time. Keep stirring until the gravy is smooth, creamy, and thick enough to coat a spoon.
5. Crumble in the Sausage
Crumble a piece or two of the cooked sausage into the gravy and stir. I made a small batch here, so one patty was plenty.
There you have it. Now you know how to make sausage gravy. Spoon it over warm cathead biscuits while it’s hot.
How to Make It With Crumbled Sausage
If you like sausage in every bite, brown bulk sausage in the skillet and break it into small crumbles with a spatula as it cooks. Leave the sausage right in the pan and spoon off extra grease until about 2 tablespoons remain.
Sprinkle the flour over the sausage, stir it until it’s coated and lightly toasted, then slowly stir in the milk. More sausage in the pan means you may need a splash more milk to get the gravy where you like it. This version is great spooned over grits.
How to Serve Biscuits and Sausage Gravy
Most folks set a biscuit on the plate, split it in half, and spoon gravy over both halves.
That’s not how we really like it, though. We tear our biscuits up in a bowl and pour the sausage gravy over the top, because that’s how our mamas did it when we were little. Grab a spoon and pretend your mama is there.
- Biscuits: big, fluffy cathead biscuits, 3-ingredient buttermilk biscuits, or quick drop biscuits
- Beyond biscuits: spooned over Southern grits, fried potatoes, or a slice of hash brown casserole
- Round out breakfast: cheesy scrambled eggs and a bowl of Southern fried apples
- For the sweet tooth: pass a second bowl of chocolate gravy for dessert biscuits
Make-Ahead, Storage, and Reheating
- Make ahead: Make the gravy the night before and store it in the fridge. Reheat it on the stovetop in the morning while the biscuits bake.
- Fridge: Store leftover gravy in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw in the fridge overnight.
- Reheat: Warm it in a saucepan over low heat or in the microwave. Gravy thickens as it sits, so stir in a splash of milk until it’s creamy again.
Sausage Gravy FAQs
Why is my sausage gravy lumpy?
The milk probably went in too fast. Next time, add it a little at a time and keep stirring. To fix lumpy gravy, whisk it hard over low heat for a minute and most of the lumps will smooth out. The same trick works for turkey gravy at Thanksgiving.
How do I thicken sausage gravy?
Let it simmer a few more minutes while you stir. It will also thicken as it cools. If it’s still thin, sprinkle in a little more flour and stir until smooth.
How do I thin out gravy that’s too thick?
Stir in milk a tablespoon or two at a time until it’s the way you like it.
What kind of sausage is best for sausage gravy?
Pork breakfast sausage is the classic choice. Spicy pork sausage and sage sausage are great too, and some folks use Italian sausage. For a little extra heat, add a pinch of cayenne or red pepper flakes.
Can I make gluten-free sausage gravy?
Yes. Use a cup-for-cup gluten-free flour blend in place of the flour, and check your sausage label to make sure it’s gluten-free.
Sausage Gravy
Ingredients
- 1.5 cups milk
- 3 tbsp flour
- 8 oz pork breakfast 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.8 oz pork breakfast 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
Happy New Year!
I grew up in Florida, which doesn’t really count as the south with all the New Yorkers, but my grandparents were from Huntington, WV and so I miss all the delicious southern cooking that sadly never had the opportunity to be passed along. At 26, I’m ashamed to say I didn’t know how to make sausage gravy, but you make it look so easy! I’m sure it will be delicious for supper tonight.
Ooooooh, I love sausage gravy! It has to be, hands down, one of the best comfort foods out there. My mom would always make it for us on Christmas day. Of course, the biscuits were always canned and ended up getting burned on the bottom, but that was a tradition. 😉
I’m so going to make me a BIG batch soon! The best thing about this is that it is sooooo yummy as leftovers. I always consider it to be even better the next morning! If there is any left, of course.
Thanks for the reminder. 🙂
Hey Christy,
Just an update. I made the sausage/milk gravy tonight and we LOVED it! I even found Tennessee Pride sausage to use! I have to confess I didn’t make your biscuit recipe tonight. I cheated, making Bisquick biscuits, so I know for certain they weren’t as good as yours (dare I say, y’all’s?) … but the gravy was what we call in the Southernmost state in the U.S.A., “winnahs!”
I was born a person of the Northern persuasion, but I’ll definitely be making this Southern classic again and I PROMISE to try it with your biscuit recipe, when I’m not pressed for time!
Hugs from Hawaii!
— Erika
You are so very welcome and I am making the biscuts and gravy for dinner tonight my kids and daddy cant seem to get enough of them. I am even contemplating making the Sweet Tea. The only why that I get it is from a can or jusg and i am so in love with it. My husband got me hooked on it just before he passed away. So I thank you once again for this wonderful site.
Oh Darlynda,
I cannot thank you enough for this comment. This is what Southern Plate is all about.
You’ve just made my entire week.
Thank you from the bottom of my heart.
Gratefully,
Christy
Hey there I just stumbled on this site and fell in love. I was looking for a good biscut and gravy recipie (thank the lord for google) and found ya’ll. Now I aint from the south, but love to pretend that I am. My grandparents were from Texas, (great great and so on grandpa founded Peacock Texas) so as a little girl I can remeber getting up in the morning and watching my grandma cook up a storm. Now my grandpa built thier home and they had no electicity or running water (yep real little house on the prarie home) but hey it was awsome. So reading all the recipies ya’ll have on here really brings back the memories and now I cook like my grandma and my daughter (only 8) gets up to watch me with her 3 yo brother. They both beg me to make the biscuts and gravey for breakfast, lunch and dinner. Even my daddy says that I can bring back his chilhood memories with ya’lls recipies. So a really big thank you from the state of Washington for giving us a little bit of the South.
Hey April!! You are so very welcome! I cannot thank you enough for all of the smiles you bring to Southern Plate!!!
Ruth: I love having you here!!! I need more bacon drippings in my cooking, don’t I? You are sooooooo right!
Erika: You have just lit me up like a Christmas tree with your complements! thank you so much!!!!!!!!!!!!!!!!! I’m so thrilled to have you here! you holler at me if I can be of any help or if you have any special requests! Hope the humidity passes soon but if not, it is actually a great took to fight against signs of aging! (Always a positive side to everything!)
Gratefully,
Christy 🙂