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There are few breakfast recipes more comforting than a skillet of rich, creamy sausage gravy. This version is simple, deeply flavorful, and made with pantry-friendly ingredients — no cream, no broth, and no unnecessary extras. It’s the kind of gravy that clings perfectly to biscuits and tastes like a slow morning at home.
Whether you’re making a cozy weekend breakfast or serving a crowd, this sausage gravy is reliable, forgiving, and endlessly customizable to your heat preference.
Why You’ll Love This Recipe
- Uses simple, everyday ingredients
- No cream or broth — just classic technique
- Thick, smooth texture without being pasty
- Easy to adjust spice and heat levels
- Ready in under 20 minutes
- If you’re planning a full breakfast spread, this sausage gravy pairs perfectly with homemade biscuits and other easy breakfast recipes from our collection.
Ingredients
- 1 lb ground pork breakfast sausage
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- ¼ tsp garlic powder
- Salt and black pepper, to taste
- ⅛ tsp crushed red pepper flakes (optional)
- Hot sauce (I like Frank’s Red Hot) or Tabasco, to taste (optional)
Equipment Needed
- Large Skillet — Provides enough surface area to brown the sausage evenly and build the gravy without crowding.
- Meat Chopper — The easiest way to break sausage into fine, even crumbles quickly, which helps the gravy feel smooth and consistent instead of chunky. I use this every time I cook ground meat for the perfect crumble every time.
- Balloon Whisk or Silicone Spatula — Ideal for stirring the roux smoothly.
- Measuring Cups — Ensures consistent gravy thickness every time.
How to Make Sausage Gravy
Great sausage gravy starts with properly cooked sausage. Let the sausage brown fully and break it into small, fine crumbles — this creates flavor and ensures the gravy has a consistent texture throughout.
Once the sausage is cooked, flour is sprinkled directly over the meat. Cooking the flour briefly in the rendered fat eliminates any raw taste and forms the base of your gravy. This step is key: rushing it can lead to a pasty or chalky texture later.
Milk is added gradually while stirring constantly. This slow incorporation allows the flour to hydrate evenly and prevents lumps from forming. As the mixture heats, it thickens into a smooth, spoon-coating gravy.
Seasoning is adjusted at the end. Garlic powder adds subtle depth, while black pepper provides classic bite. Red pepper flakes and hot sauce are optional but excellent if you like a little heat. Serve over warm, flaky biscuits.
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PrintEasy Sausage Gravy (Country-Style)
This easy sausage gravy recipe is creamy, flavorful, and made from scratch with just a few pantry staples. It’s a classic Southern country gravy that comes together in one skillet and is perfect served over homemade biscuits.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: About 3 cups (6 servings)
- Category: Breakfast
- Cuisine: American, Southern
Ingredients
- 1 lb ground pork breakfast sausage
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- ¼ tsp garlic powder
- Salt and pepper, to taste
- ⅛ tsp crushed red pepper flakes (optional)
- Hot sauce or Tobasco, to taste (optional)
Instructions
- In a large skillet over medium-high heat, cook the sausage, breaking it up as it browns, until fully cooked and no pink remains.
- Do not fully drain the pan. If there is a large excess of grease, carefully blot a little out with a paper towel, leaving a couple TBSP in the skillet for flavor.
- Sprinkle the flour evenly over the sausage and stir until absorbed.
- Cook for 1–2 minutes, stirring frequently.
- Slowly pour in the milk while whisking continuously to prevent lumps.
- Whisk in the garlic powder and crushed red pepper flakes (if using).
- Continue cooking, stirring frequently, until thickened to your desired consistency.
- If it gets too thick, whisk in a splash of milk to loosen.
- Season with salt and freshly cracked black pepper to taste.
- Add hot sauce if desired.
- Serve warm over homemade biscuits.
Notes
-
Consistency tip: For thinner gravy, use a little extra milk; for thicker gravy, let it simmer a bit longer while stirring.
-
Best flavor: Don’t drain all the sausage drippings—those TBSP left in the pan make the gravy taste like classic diner-style sausage gravy.
- Add seasonings slowly: sausage salt levels vary, so add slowly to taste.
Tips for Success
- Use whole milk for the best texture and richness.
- Stir constantly while adding milk to avoid lumps.
- If gravy thickens too much, add milk a few tablespoons at a time to loosen.
- Season at the end and start small — sausage salt levels vary.
Storage & Reheating
Store:
Transfer cooled gravy to an airtight container and refrigerate for up to 3 days.
Reheat:
Warm gently in a skillet over low heat, adding a splash of milk to restore consistency.
Frequently Asked Questions
Can I make sausage gravy ahead of time?
Yes. Reheat slowly and thin with milk as needed.
Why is my gravy too thick?
Gravy thickens as it cools. Simply stir in additional milk while reheating.
Can I make this spicy?
Absolutely — increase red pepper flakes or add hot sauce to taste.
Final Thoughts
This sausage gravy is proof that simple ingredients and solid technique create the best results. It’s cozy, dependable, and exactly what you want spooned generously over warm, fresh homemade biscuits.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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