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Homemade sausage gravy is easier to make at home than you think, and a great way to start the weekend.

For years I resisted sausage gravy. My northern upbringing can only claim half the blame; the remainder falls squarely on the shoulders of, well, poorly made gravies from chain restaurants and hotel buffets.

But after moving to Texas and sampling a few dishes with gravy, I realized I had been missing out.

Overhead of a white plate with red rim on a blue checked napkin, with a biscuit and gravy on the plate along with a fork and knife.

Homemade sausage gravy is delicious, and perfect for any stick-to-your-ribs breakfast.

Plus, it’s so easy to make, you don’t need a Southern address for good biscuits and gravy!

What is sausage gravy?

Homemade sausage gravy, like other gravies, is very easy to make, a point which should be obvious thanks to the American idioms of the gravy train and it’s all gravy, both alluding to something that is easy to obtain.

The ease of making gravy certainly helped its popularity, even though its rise among the masses likely grew out of necessity rather than the Thanksgiving-and-chicken-fried-steak decadence we often associate it with.

Because gravy requires meat drippings, but not a lot of meat, it ended up being a go-to dish in the U.S. for feeding cowboys, harvesters, lumberjacks, and anyone else who needed to be fed for little money.

It not only could be used as a sauce for bread, but also to make tough, last-of-the-larder meats more palatable.

While each region has its own take on gravy, from Red-Eye Gravy (made with ham drippings and coffee) to Sawmill Gravy (made with cornmeal, though the cooks were sometimes accused of thickening with sawdust instead), sausage gravy is popular all over the country, especially when served with piping-hot biscuits.

Ingredients for sausage gravy

You’ll need:

Pork sausage – You only need a half pound of pork sausage for this homemade sausage gravy recipe, so it’s economical while still having plenty of meaty flavor.

If you like, try a different kind of sausage, but note that leaner meats such as chicken might require an addition of fat to the recipe for a proper gravy. The fat is key to the gravy, so don’t skim it off after the sausage is cooked, either.

Flour – Use all-purpose flour for this recipe.

Milk – I use 2% milk because that’s what I have on hand. However, whole milk will also work.

I don’t recommend skim milk due to the lower fat content. I have not tried this recipe with nondairy milk; if you choose to use one, make sure it is unsweetened and unflavored.

Salt and pepper – The amount of seasoning you’ll need will depend both on your taste buds and on how much your pork sausage is already seasoned.

Add a small amount and taste before adding more.

White plate with a bacon biscuit and sausage gravy poured over the top.

How to make this recipe

Heat a large skillet over medium, and add the pork sausage.

Cook the sausage, breaking it into small pieces with your spatula as it cooks.

Once the sausage is browned and no pink remains, sprinkle the flour over the sausage and stir well.

The flour will soak up the rendered fat and form a paste.

When all the flour is mixed in and starting to toast, add the milk slowly, whisking the entire time and scraping up any stuck bits from the pan.

Lower the heat to medium-low and continue to whisk to blend the flour and milk to smooth out the gravy.

As the gravy cooks it will thicken, so even if it seems like you need more flour, resist the urge.

The gravy can go from thin to thickened in a matter of moments, so keep a watchful eye!

Once the gravy is thickened, add salt and pepper to taste. Serve while hot.

What to serve with sausage gravy

Of course, sausage gravy is delicious on top of homemade buttermilk biscuits!

You can also try it with corn muffins or jalapeño cornbread, or over hashbrowns or fried green tomatoes.

Sausage gravy can also be used for eggs benedict or as part of a breakfast casserole.

Try it with pickled red onions or pickled jalapeños over the top for a tangy addition!

Homemade sausage gravy poured over a bacon chive biscuit on a white plate.

FAQ

How long does sausage gravy last?

Sausage gravy is best when you eat it immediately after it is made. If needed, you can store it in an airtight container in the refrigerator for 3 days.

Can I make sausage gravy in advance?

If needed, sausage gravy can be made the night before you plan to serve it.

Let the gravy cool and store in an airtight container.

To reheat, pour into a saucepan and gently warm. You don’t want to warm it too quickly because it can thicken further.

If needed, thin the gravy by whisking in a small amount of milk.

Can sausage gravy be made gluten-free?

Yes! If you need your gravy to be gluten free, swap the flour with your favorite all-purpose flour blend.

Make sure your pork sausage is also gluten free, as some brands might have wheat-based fillers.

What can I add to sausage gravy?

If you want to add even more flavor to this gravy, try adding one or a few of these options during the browning step:

Maple syrup
Smoked paprika
Minced garlic
Ground sage
Ground sumac
Diced Hatch chile peppers
Crushed red chile peppers

Or, try using different flavored sausage, like a spicy pork sausage or maple chicken sausage, for a unique taste.

You’ll love how easy this breakfast staple is!

Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.