Homemade Sausage Gravy Recipe

There’s something magical about a warm plate of biscuits smothered in creamy, savory sausage gravy. This Southern classic transforms ordinary mornings into moments worth savoring. My homemade sausage gravy recipe comes together in just 15 minutes but tastes like it’s been perfected over generations.

The secret to truly exceptional sausage gravy is in the balance – savory sausage with just enough fat, flour cooked to perfection (but never scorched), and milk added gradually to create that silky-smooth texture. This recipe delivers that perfect consistency every time, with bits of seasoned sausage in every heavenly bite. It’s comfort food that hugs you from the inside out.

Ingredients

For the Sausage Gravy:

• 1 lb (455 g) pork breakfast sausage (sage-flavored recommended)
• ¼ cup (31 g) all-purpose flour
• 2½ cups (590 ml) whole milk
• ⅛ teaspoon crushed red pepper (optional)
• Salt and freshly cracked black pepper to taste

Steps

1. Place 1 lb (455 g) pork breakfast sausage in a large skillet over medium/high heat. The wide surface area helps the sausage cook evenly rather than steam.
2. Use a wooden spoon or heat-resistant spatula to break up and crumble the sausage as it cooks. Continue cooking until completely browned with absolutely no pink remaining, about 5-7 minutes. The sausage should sizzle actively but not smoke – adjust heat if needed.
3. Check the rendered fat in your skillet. You need 1-2 tablespoons of grease for the roux base. If there’s significantly more, drain some off; if there’s less, add a touch of butter. Don’t remove all the fat – it carries essential flavor!
4. Sprinkle ¼ cup (31 g) all-purpose flour evenly over the sausage crumbles. Stir continuously for about 1 minute until the flour is fully absorbed and no dry spots remain. This cooking step eliminates the raw flour taste and creates the foundation for smooth gravy.
5. Reduce heat to medium. Very slowly drizzle in about ½ cup of the milk while stirring constantly, creating a paste before adding more. This prevents lumps from forming. Once smooth, gradually add the remaining 2 cups milk and ⅛ teaspoon crushed red pepper (if using).
6. Continue cooking for 3-5 minutes, stirring frequently (almost constantly) until the mixture thickens to coat the back of a spoon. The gravy will continue to thicken as it cools, so stop cooking just before it reaches your desired consistency. You should see gentle bubbles but not a rapid boil.
7. Season with salt and freshly cracked black pepper to taste. Start with ¼ teaspoon salt and adjust according to your preference. Serve immediately over warm, freshly baked biscuits!

Smart Swaps

• Use turkey breakfast sausage instead of pork (reduces calories by about 40 per serving)
• Substitute 2% milk for whole milk (still creamy but with less fat)
• Try gluten-free cup-for-cup flour instead of all-purpose for a gluten-free version

Make It Diabetes-Friendly

• Replace whole milk with unsweetened almond milk (reduces carbs by 11g per serving)
• Use lean turkey sausage with no added sugar (check labels carefully)
• Serve over almond flour biscuits instead of traditional (cuts carbs by 60%)
• Limit portion size to ⅓ cup per serving (approximately 15g carbs)
• Add ¼ teaspoon xanthan gum with the flour to maintain thickness with less flour

Pro Tips

• For extra flavor, add ½ teaspoon of garlic powder when you add the flour
• The gravy will thicken as it stands – if it becomes too thick, thin with a splash of warm milk
• Store leftovers in an airtight container for up to 3 days. When reheating, add 1-2 tablespoons of fresh milk to restore the creamy consistency
• For a smoother gravy, use an immersion blender for a few pulses (but leave some sausage chunks for texture)
• Freeze portions in silicone muffin cups, then pop out and store in freezer bags for quick single servings