This is my classic, old-fashioned homemade sausage gravy recipe (also often known as “sawmill gravy”)! Just 4 ingredients and 15 minutes and you can have this classic breakfast staple on your table. Pairs perfectly with my 5-star foolproof homemade biscuits!
The Best Sausage Gravy Recipe
When the chilly weather starts to roll around, the first thing I do around here is break out my sausage gravy recipe.
That’s not entirely true, I have it more-than memorized by now, but the skillet comes out, the biscuits go in the oven, and we start getting serious about comfort food. Sweater weather means homemade sausage gravy and biscuits and buttermilk pancakes for breakfast and my best chili recipe and potato soup on weekly dinner rotation.
Why You’ll Love This Recipe:
- Super simple to make — beginners & experts will enjoy this recipe, and find equal success with it!
- Ready in under 15 minutes
- It’s a satisfying, filling, and hearty breakfast gravy
- Full of authentic flavor; you won’t find a sausage gravy this tasty on any shelf or even your favorite breakfast spot.
🧂 Ingredients You’ll Need 🧂
Simple ingredients, spectacular results. Here’s what you need for my homemade sausage gravy recipe:
- Sausage. Search for pork breakfast sausage, which is typically sold in a log as shown above. If you can find a sage variety, grab it, it will make your gravy even more flavorful.
- Flour. Use all-purpose flour for this recipe, it serves as the thickener that keeps the gravy from becoming too loose/watery. Some readers have reported success using a 1:1 gluten free flour in place of wheat flour, but I have not personally tried this myself yet.
- Milk. Whole milk is best for the proper consistency. Using a lower-fat milk will result in a thinner sausage gravy.
- Seasoning. Add salt and pepper to taste, and, if you’d like, just a pinch of crushed red pepper. If the flavor of the gravy tastes anything less than amazing once it’s finished cooking, you most likely just need a few more shakes of salt!
This is just an overview of the ingredients we’re using today. For the full list of amounts and all recipe details, please scroll down to the printable recipe.
How to Make It
- Cook the sausage in a skillet over medium/high heat, crumbling with a spoon or spatula as you cook.
- Cook until the sausage is thoroughly browned and well broken up. No need to drain the meat!
- Sprinkle flour over the sausage and stir until the flour is absorbed, then cook a few seconds longer!
- While stirring, slowly drizzle in the milk and cook until it’s absorbed. Add crushed red pepper, if using. Let the mixture thicken (stir occasionally) and add salt and pepper to taste!
SAM’S TIP: Use your spoon, spatula or even a whisk to break up any flour clumps after adding to your sausage but before you add the milk. This will keep you from having any flour lumps in your breakfast gravy!
The technique is simple and I have no doubt you’ll find success with this sausage gravy recipe (hundreds already have!), but if you’re more of a visual learner, be sure to check out my how-to video tutorial in the recipe card!
Frequently Asked Questions
Yes, this recipe is a great make-ahead breakfast option! Keep refrigerated in an airtight container and simply reheat in a skillet over medium-low heat the next morning. The gravy will have thickened quite a bit overnight, so add a splash of milk and stir well when you first add it to the skillet and cook until the gravy is heated through.
My sausage gravy recipe is thickened by the flour that the recipe calls for. When you first add the milk, it will likely seem very runny, but as you continue to cook the mixture, the gravy will thicken. If you like an even thicker gravy than seen here in photos, don’t add more flour, just continue to cook until your desired consistency is reached. As the milk cooks out, it will become thicker!
The primary difference is that country gravy is typically prepared without meat (quite unlike today’s recipe)! The base is usually built on a base of butter rather than sausage grease. While it’s certainly tasty when done right, it simply doesn’t smother biscuits quite as satisfyingly, if you ask me (though I’d say they both fall slightly short of chocolate gravy 😉!).
Warm, hearty, and just simply delicious, I hope this homemade sausage gravy recipe will be a new staple in your household cold-weather breakfast rotation. If you try it, please leave me a comment and let me know what you think!
Enjoy!
Let’s cook together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube!
Homemade Sausage Gravy Recipe
Ingredients
- 1 lb (455 g) pork breakfast sausage I recommend using sage flavored
- ¼ cup (31 g) all-purpose (plain) flour
- 2 ½ cups (590 ml) whole milk
- ⅛ teaspoon crushed red pepper optional
- salt and freshly cracked black pepper to taste
Instructions
- Place sausage in a skillet over medium/high heat.1 lb (455 g) pork breakfast sausage
- Use a spatula or wooden spoon to break up and crumble sausage as it cooks, cooking until completely browned and no pink remains. I don't drain my skillet, you want to have at least a Tablespoon or up to 2 Tablespoons of grease, but if you have much more than this you may wish to drain your skillet.
- Sprinkle flour evenly over the sausage crumbles. Stir frequently until flour is absorbed (about 1 minute).¼ cup (31 g) all-purpose (plain) flour
- Slowly drizzle the milk into your skillet, stirring as you pour. Add crushed red pepper, if using.2 ½ cups (590 ml) whole milk, ⅛ teaspoon crushed red pepper
- Continue to cook, stirring frequently until mixture is thickened and desired consistency is reached.
- Add salt and pepper to taste and serve warm over homemade biscuits!salt and freshly cracked black pepper
Notes
Storing/Making in Advance
Sausage gravy can be made the night before you plan to serve. Store in an airtight container in the refrigerator. To reheat, add to a skillet over medium/low heat. Gravy will likely be thickened, so add a splash of milk to it and stir well until mixture is heated through.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
More Great Recipes to Try
I originally published my sausage gravy recipe in October of 2018. The recipe remains unchanged, but I’ve since updated the post to be more informative and helpful.
Mindy
Thank you for a quick and easy sausage gravy recipe. Just made it and it came out delicious! Maybe now my brother will stop buying those ridiculous nasty packets!
Sugar Spun Run
I am so glad that you enjoyed the Sausage Gravy, Mindy! Thanks for commenting. 🙂
Maggie
I’m not a gravy maker – cut the recipe in half – turned out perfect – husband loved it 🤓
Sugar Spun Run
I am so happy that you and your husband enjoyed the Sausage Gravy, Maggie! 🙂
shelly
Delicious and easy!!!
Sugar Spun Run
I am so glad that you enjoyed the sausage gravy. Thanks for commenting, Shelly! 🙂
AnnieG
I’ve gotta say, this is fabulous. I’ve always been a little intimidated using flour as a thickener (clumps) , but shaking it over the sausage then adding the milk – worked like a charm. No more packaged sausage gravy mix for me!
Heather
So good!
Sugar Spun Run
I am so glad that you enjoyed the sausage gravy, Heather! Thanks for commenting. 🙂
Dana Kudolla
Hi there!! I just made this this morning while waiting out Dorian and it was fantastic! To add to Madison Gray’s question, I used 1% because it’s what I had on hand and it worked out great! Thank you for the quick and easy recipe! I’ll definitely make this again.
Cheers!
Sugar Spun Run
Good to know that low-fat milk worked well. I am so happy that you enjoyed sausage gravy, Dana! Stay safe. 🙂
Madison Gray
Can you use 2% milk for this recipe?
Sugar Spun Run
Hello, Madison! I haven’t used 2% milk, but it should work fine. Let me know how your sausage gravy turns out. 🙂
Shannon
I’m pregnant and I can’t get enough of this over potatoes! Thank you so much for helping my cravings!
Sam
I am so glad you enjoy the sausage gravy so much, Shannon! I am glad I’m able to help with your cravings. 🙂
Sarah
Great recipe. I doubled it for my big eaters and just used refrigerator biscuits. Super easy and quick. Turned out perfect and my hubby and kids loved it. I will be making this again. Thank you
Sam
I’m so glad to hear that you and your family enjoyed, Sarah! Thanks for commenting 🙂
Robin
Very good! Easy to make. Added some sage seasoning for something different.
Sam
Sage seasoning sounds like a great addition! I am so glad you enjoyed it, Robin! 🙂
Kathyk
Love this recipe, the smell on the kitchen takes me to another level. Great flavor! I add mine over scrambled eggs.
Sam
Ooo I love the sound of sausage gravy over eggs! I am so glad you enjoyed it! 🙂
Lorenzo Murillo
Thank you for the recipe. How many biscuits would this provide gravy for?
Sam
6 biscuits. Enjoy! 🙂
toni
great supereasy recipe! added extra red pepper because we like it spicy!
thanks much! i will defniely use this recipe over and over!
Sam
I’m so glad to hear you enjoyed, Toni!! Thank you for commenting 🙂
Kelli Culpepper
Super easy and very yummy!!! I added a little more milk. Failed on homemade biscuits – next time. Scored with freshly squeezed juice and our ladies fresh eggs.
Sam
I am so glad you enjoyed it, Kelli! 🙂
Naomi
My savory tooth is much stronger than my sweet tooth…love the non sweet recipes here and there! Yum. I want to make this tomorrow!
Sam
I hope you love it! ☺️
Naomi
Just printed this off…going to try this for breakfast tomorrow! 🙂
Sam
Let me know how you like it! 🙂