I’m a big fan of homemade sausages, but whether you make them at home or buy them, a surefire way to improve them is with gravy.

This recipe is so simple it uses only a handful of ingredients yet somehow brings a world of flavor.

This sausage gravy recipe works well because it’s simple, flavorful, and uses just a few ingredients to create a rich, comforting dish.

Sausage as the Flavor Base: Cooking the sausage first releases its fat and flavors into the pan, creating a rich base. The fat serves as a foundation for the gravy, giving it depth and savoriness.
Flour as a Thickening Agent: Adding flour to the sausage and fat creates a roux, which thickens the gravy. Cooking the flour for a minute before adding milk prevents a raw flour taste and ensures a smooth texture.
Milk for Creaminess: Milk adds creaminess and balances the salty, savory flavors of the sausage. Adjusting the milk amount lets you control the gravy’s thickness, making it as rich or light as you like.
Seasoning with Salt and Pepper: Black pepper is a traditional seasoning for sausage gravy, adding a touch of heat. Salt enhances the savory flavors without overpowering the natural taste of the sausage.
Simple and Quick Method: With just 5-10 minutes of cooking, this recipe keeps things easy without sacrificing taste, making it ideal for a fuss-free, satisfying breakfast.

Easy Sausage Gravy Recipe

a hearty, classic sausage gravy with balanced flavors, perfect over biscuits or toast for a comforting start to the day.

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Prep Time: 5

Servings:

Calories: 1493kcal

▢ 1 lb breakfast sausage pork or turkey
▢ ¼ cup all-purpose flour
▢ 2 –3 cups milk whole milk works best, but any will do
▢ Salt and black pepper to taste
▢ 1/4 tsp crushed red pepper flakes or a pinch of cayenne for some heat optional

In a large skillet, cook the sausage over medium heat until it’s browned and crumbled. Don’t drain the fat; it’ll add flavor to the gravy.
Sprinkle the flour over the cooked sausage and stir well. Cook for about 1-2 minutes, letting the flour absorb the fat, which helps eliminate any raw flour taste.
Gradually add 2 cups of milk, stirring constantly. The gravy will start to thicken. Add more milk as needed until you reach your desired consistency.
Add salt and plenty of black pepper. Taste and adjust the seasoning. If you want a bit of heat, add the red pepper flakes or cayenne.
Spoon the sausage gravy over warm biscuits or toast.

Sausage and Gravy