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, Apple Cinnamon Oatmeal, 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 buttermilk biscuits or my 5 ingredient drop 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
Did You Make This?
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Nathan
This was far and away the best sausage gravy I’ve ever had, and I’ve tried so many. Every diner in the country should steal this recipe and America would be a better place to eat.