Serve up the ultimate comfort food breakfast in less than 20 minutes with this super simple Homemade Sausage Gravy recipe! This quick-fix breakfast is creamy, savory, and incredibly flavorful. Served over flaky, buttery homemade biscuits; it's a forkful of comfort food bliss.
With a super minimal ingredients list, this gravy is just about as easy as it gets; think Country Gravy on breakfast steroids.
Turn a family breakfast into a Southern masterpiece, impress your friends for brunch, or let it be the star of the show on a "breakfast for dinner" kind of night. I can guarantee it won't disappoint!
If you're as crazy about breakfast food as we are, be sure to add our Texas Kolaches and Ham Steak to your "to make" list! And, come dinnertime, you'll definitely want to add this Brown Beef Gravy to your recipe box. It's savory, perfectly smooth, and ideal for adding flavor to hearty dinners!
BREAKFAST SAUSAGE GRAVY INGREDIENTS
- Sausage | I like to keep this dish classic with regular pork breakfast sausage, but feel free to use sage or spicy sausage for an extra kick of heat! Try our Breakfast Sausage Recipe for this.
- Flour | All-purpose flour is the thickening agent in this sausage gravy recipe. Do not sub in any other type of flour.
- Milk | It is best if you can use whole milk for this recipe, but in a pinch, 2% milk will also work.
- Seasoning | The seasoning is beyond simple! All you need to season your Homemade Sausage Gravy is kosher salt and black pepper!
HOW TO MAKE HOMEMADE SAUSAGE GRAVY
You'll start by placing a large skillet over medium-high heat. Once the pan is good and hot, you'll add the sausage. I find it's easiest to break up the pork with my hands as I add it to the pan, rather than dumping the entirety of the package in all at once.
Use a wooden spatula or spoon to continue breaking the sausage apart as it cooks. You'll need to cook the sausage for about 7 to 10 minutes until it is fully cooked.
Ground breakfast sausage is fully cooked through when it is firm to the touch and is no longer releasing liquid. It should be browned, with no pink coloring showing.
Once the sausage is cooked through, you'll sprinkle the flour over and stir until it evenly coats the sausage in the pan and has been soaked up by the fat released by the sausage.
Then, add the milk one big splash at a time, stirring between each addition until the milk is mixed in and appears smooth.
Once you've poured in all the milk, season with Kosher salt and pepper and allow the gravy to bubble for about 3-4 minutes.
After a few minutes or so, your sausage gravy should appear slightly thickened. Remove it from the heat, break open a biscuit and ladle a scant ½ cup of gravy over your biscuits. Garnish the top with an extra sprinkle of black pepper or red pepper flakes if you like it spicy, serve, and enjoy!
GOT GRAVY ISSUES? WE GOT TIPS:
This gravy is best served immediately; as it sits out, it will thicken up. So, what do you do if you're gravy is too thick come serving time? We've got you covered below. And, if you happen to add a little too much milk... We've got you covered there too. So even if your gravy didn't turn out absolutely to your liking, don't fret -- there's always a solution below!
HOW TO THIN OUT THICK SAUSAGE GRAVY
If you end up with a sausage gravy that is too thick, add about two tablespoons of milk and stir until smooth.
Continue adding milk in very small increments until the gravy has reached a consistency you adore! It is important to note that as you add more liquid, you may likely need to add more salt as well. Give the gravy a taste and if more salt is needed, add it in one small pinch at a time!
HOW TO THICKEN THIN SAUSAGE GRAVY
If your gravy is too thin, ready yourself 2 tablespoons of room temperature, unsalted butter in a small dish bowl. Add 1 tablespoon of flour to the bowl and use the tines of a fork to mash the two ingredients together.
Once the mixture looks well combined and smooth, add it to your warm gravy and stir. Allow the mixture to bubble for a couple more minutes, and the gravy should thicken just as you'd like!
GOT LEFTOVERS?
If you end up with more gravy than can be consumed in one sitting, store it for later! You can keep leftover sausage gravy in the refrigerator for up to three days. Note, you will likely need to thin out leftover gravy with a few tablespoons of milk before serving!
If you want to hold on to it for a little bit longer, no problem! Leftover homemade sausage gravy can also be frozen for future use! To freeze sausage gravy, transfer it to a quart-sized, freezer-safe zip-top bag and freeze for up to two months.
6 MORE BREAKFAST RECIPES YOU’LL LOVE
- Scrambled Egg Whites
- Migas
- Breakfast Tacos
- Avocado Spread
- Cream Cheese Sausage Balls
- Buttermilk Biscuits
Breakfast Tacos Recipe
Avocado Spread
Scrambled Egg Whites
Migas Recipe
Cream Cheese Sausage Balls
Easy Homemade Buttermilk Biscuits (Made with Butter)
Sausage Gravy
Ingredients
- 1 pound pork breakfast sausage
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk, warmed to room temperature
- ½ teaspoons Kosher salt
- ¼ teaspoons black pepper
- Biscuits for serving
Instructions
- In a large saute pan over medium-high heat add the sausage, breaking it apart with a wooden spoon and saute for 7-10 minutes until cooked through.
- Add flour and stir to coat. Add the milk, a generous splash at a time, whisking after each addition until all of the milk has been incorporated. Add the salt and pepper and stir again.
- Allow the sauce to bubble for 3-5 minutes, just until slightly thickened. Remove from heat and set aside.
- Halve the biscuits, spoon gravy across the top, serve and enjoy.
Notes
Nutrition
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