Sausage Gravy

Name: Sausage Gravy
Cook time: 30 min
Total time: 30 min
Ingredients: 1 lb breakfast sausage; ¼ cup butter; ¼ cup all purpose flour; 3 to 4 cups milk (plus more if needed); Black pepper (to taste)

This Sausage Gravy is rich, creamy, and full of classic Southern comfort. It is the kind of recipe that feels simple but delivers big flavor, perfect for slow mornings, weekend breakfasts, or anytime you want something warm and satisfying. Served over soft, fluffy biscuits, this gravy is hearty, savory, and always a crowd favorite.

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Sausage Gravy

This Sausage Gravy is rich, creamy, and full of classic Southern comfort. It is the kind of recipe that feels simple but delivers big flavor, perfect for slow mornings, weekend breakfasts, or anytime you want something warm and satisfying. Served over soft, fluffy biscuits, this gravy is hearty, savory, and always a crowd favorite.

What makes this recipe so good is how it builds flavor right in the skillet. The sausage creates a flavorful base, and when combined with butter and flour, it forms a rich roux that thickens the gravy and gives it that smooth, creamy texture. From there, milk is added gradually to create the perfect consistency, allowing you to control exactly how thick or pourable you want your gravy.

This is one of those recipes that is forgiving and easy to adjust. You can make it thicker for a hearty, spoonable gravy or loosen it up slightly for something more pourable over biscuits. The key is adding the milk in stages and watching how it comes together.

Serves people

Ingredients

1 lb breakfast sausage
¼ cup butter
¼ cup all purpose flour
3 to 4 cups milk plus more if needed
Black pepper to taste

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Equipment

1 Large skillet

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Instructions

In a large skillet over medium high heat, cook the breakfast sausage, breaking it up as it cooks, until fully browned.
Add the butter to the skillet and allow it to melt into the sausage.
Reduce the heat to medium low.
Sprinkle the flour over the sausage and stir until fully combined.
Continue to cook the flour mixture for 3 to 4 minutes, stirring frequently, to remove the raw flour taste.
Slowly pour in 3 cups of milk, stirring constantly to keep the gravy smooth.
Continue stirring as the gravy thickens.
If the gravy is too thick, add the remaining 1 cup of milk.
If needed, add additional milk a little at a time until you reach your desired consistency.
Season with black pepper to taste and stir to combine.

Notes

Why This Recipe Works

This recipe works because it builds the gravy from the sausage drippings, which adds a deep, savory flavor. The butter and flour create a roux that thickens the gravy and gives it that classic creamy texture.

Adding the milk gradually allows you to control the consistency, making it easy to get the perfect thickness every time.