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A spoon scooping some sausage gravy from a skillet.
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Easy Sausage Gravy From Scratch

This homemade sausage gravy is rich, savory, and made from real sausage drippings. Serve it over warm biscuits for a classic Southern breakfast.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: sausage gravy
Servings: 6 servings
Author: Dahn Boquist

Ingredients

  • 1 pound ground pork sausage mild or spicy
  • ¼ cup all-purpose flour
  • 2½ to 3 cups whole milk more as needed
  • ½ teaspoon ground black pepper or to taste
  • salt to taste (depends on sausage)

Instructions

  • In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into small crumbles as it cooks. Don’t drain the fat, this is the base of your roux. If the sausage is lean, add a pat or two of butter to make up the difference.
    Ground pork sausage in a skillet to make country gravy.
  • Sprinkle the flour evenly over the cooked sausage. Stir well and cook for about 1 minute to remove the raw flour taste.
    Adding flour to cooked breakfast sausage in a skillet.
  • Gradually pour in the milk while stirring. Scrape up any browned bits from the pan and stir until the flour dissolves. Continue to cook, stirring frequently, until the gravy thickens, about 5 to 8 minutes. Add more milk if it gets too thick.
    Adding whole milk to a skillet with sausage to make southern gravy.
  • Stir in the black pepper and taste before adding salt, some sausage is salty enough on its own. Adjust as needed. Spoon generously over warm biscuits. Serve hot.
    Adding pepper to stovetop sausage gravy.

Notes

Don’t drain the sausage fat, it's the base for the roux. If the sausage is very lean, add a pat or two of butter to compensate.
Cook the flour for about 1 minute to remove the raw taste and build flavor.
Add milk gradually while stirring to keep the flour from clumping and ensure a creamy consistency.
Taste before adding salt. Some sausage is salty enough on its own.
Whole milk gives the best texture, but any milk will work in a pinch.
Gravy thickens as it cools, reheat with a splash of milk to loosen it up.
Storage: Refrigerate for up to 4 days or freeze for up to 2 months. Thaw overnight in the fridge and reheat gently with added milk. I don't recommend freezing this gravy. 

Nutrition

Serving: 1 serving | Calories: 274kcal | Carbohydrates: 6g | Protein: 13g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 496mg | Potassium: 256mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
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