This Sausage Gravy recipe is the ultimate comfort food, and a breakfast classic everyone will love! Made with savory ground pork sausage, creamy milk, and a hint of sage and red pepper flakes, it’s bursting with rich, hearty flavor. Serve it over warm, fluffy homemade biscuits for a meal that’s as satisfying as it is delicious. It’s quick, easy, and sure to become a family favorite!
Looking for more breakfast classics to wake up to in the morning? Try these hearty favorites: Tater Tot Breakfast Casserole and Corn Beef Hash.
Kelley’s Tips
Before You Get Started
- Use High-Quality Sausage: The flavor of the gravy heavily depends on the sausage, so choose a good-quality ground pork sausage with plenty of seasoning. If you prefer a spicier kick, use hot sausage.
- Adjust the Consistency: If the gravy is too thick for your liking, add a little more milk or chicken broth until it reaches the perfect consistency. Remember, it will thicken as it cools, so aim for slightly thinner than desired when it’s hot.
- Season to Taste: Start with the recipe’s recommended seasonings, but don’t be afraid to taste and adjust as you go! An extra dash of salt, black pepper, or sage can go a long way in enhancing the gravy’s flavor.
Ingredients
- Ground pork sausage: This is the heart of the gravy! I love using a good-quality ground pork sausage because it adds so much savory flavor and gives the gravy those delicious little crispy bits.
- All-purpose flour: Flour thickens the gravy and creates that creamy, smooth texture.
- Milk: I always reach for whole milk for a rich, velvety texture, but 1% also works great too.
- Chicken broth: This adds a great flavor without making the gravy feel too heavy.
- Red pepper flakes: A pinch of red pepper adds a little kick that makes the gravy extra tasty. It’s not too spicy, just enough to balance everything out.
- Rubbed sage: This gives the gravy that classic, earthy flavor. I love how it pairs so perfectly with the sausage.
- Homemade biscuits: I can’t imagine serving sausage gravy without warm, fluffy, buttery biscuits! I love making them from scratch using my biscuit recipe, but store-bought works too when you’re in a pinch.
How to make the best sausage gravy
- Cook the sausage. Heat a large skillet over medium-high heat. Add in the sausage and cook until no longer pink, breaking up the sausage as it cooks.
- Start the roux. Sprinkle in the flour and cook for 2-3 minutes, stirring often. (This helps to cook out the flour taste and develop flavor!)
- Stir in the rest of the ingredients. Pour in the milk, chicken broth, and spices. Cook over medium heat, stirring frequently until the mixture is thickened. This will take 6-8 minutes or so.
- Season and serve. Season with salt and pepper to taste, and then serve immediately with homemade biscuits.
Frequently Asked Questions
Can I use turkey sausage instead of pork sausage?
Yes, you can! Turkey sausage is a lighter alternative, and it will still add great flavor to the gravy. Just be sure to season it well to make up for the reduced fat content.
Can I make the gravy ahead of time?
While sausage gravy is best served fresh, you can make it ahead and store it in the fridge for a day or two. Just reheat it gently on the stove, adding a little extra milk or broth if it thickens too much.
How do I store leftover gravy?
- In the Fridge: To store sausage gravy, let it cool completely first. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- To Reheat: When you’re ready to reheat, warm it gently on the stove over low heat, adding a splash of milk or chicken broth to restore its creamy texture. If it thickens too much while cooling, just stir in a little extra liquid to get it back to the right consistency.
What to serve with Sausage Gravy
More savory breakfasts to try!
- Ham and Cheese Scones
- Egg Muffin Cups
- Eggs Benedict
- Pulled Pork Breakfast Tostadas
- Shakshuka
- Mini Quiches
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Sausage Gravy
Ingredients
- 1 lbs ground pork sausage
- 3/4 cup all purpose flour
- 5 cups milk
- 1 cup chicken broth
- 1/8 tsp red pepper flakes
- 1/4 tsp black pepper
- 1/4 tsp rubbed sage
- salt and pepper, to taste
- homemade biscuits, for serving
Instructions
- Heat a large skillet over medium high heat. Add in the sausage and cook until no longer pink breaking up the sausage as it cooks.
- Sprinkle in the flour and cook for 2-3 minutes stirring often. (This helps to cook out the flour taste and develop flavor!)
- Pour in the milk, chicken broth and spices. Cook over medium heat stirring frequently until the mixture is thickened. This will take 6-8 minutes or so.
- Season with salt and pepper to taste then serve immediately with homemade biscuits.
Nutrition Information
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