This Sausage Gravy is savory, thick, and the perfect accompaniment to some home-cooked favorites. This quick side tastes great on biscuits, chicken, and so much more!
If you’re looking for more breakfast inspiration, try these biscuits and gravy and fluffy buttermilk pancake recipes.
Table Of Contents
Recipe Details
This homemade Sausage Gravy is so hearty and delicious! I love serving it to my family with both breakfast favorites and savory dinner dishes.
- TASTE: Buttery, savory, and richly flavored, this gravy is so tasty. It can be paired with other meaty dishes or sweet ones.
- TEXTURE: This gravy is creamy and thick with crumbles of sausage. It’s satisfying and hearty enough to please anyone.
- TIME: This recipe will only take you 20 minutes to make.
- EASE: Quick and simple, this Sausage Gravy is easy to make but adds so much to your meal.
What You’ll Need
Ingredient Notes
- All-purpose flour- This ingredient will help to thicken the gravy to the rich creaminess you want. It also adds a surprising amount of flavor once browned.
- Butter- Adds both flavor and richness to this delicious dish. Choose unsalted so you can control the salt level as you cook.
Add-ins and Substitutions
- Use other meats- If you prefer not to make this with pork, you can also use ground turkey, chicken, beef, or even vegan alternatives in place of the sausage.
- Substitute seasonings- Try this recipe with a little heat by adding cayenne or red chili flakes. Or add poultry seasoning, sage, garlic powder, rosemary, or paprika.
- Make it gluten-free- Using a gluten-free flour in place of the all-purpose will make this recipe gluten-friendly.
- Substitute dairy-free ingredients- If you’re avoiding dairy, you can substitute almond milk and plant-based butter. For vegans, a plant-based sausage alternative and veggie broth, too.
How to Make Sausage Gravy
- Cook the sausage. In a large skillet, cook the sausage patties over medium-high heat. Break it apart with a wooden spoon as you stir until it’s fully cooked.
- Add the butter and flour. Stir in the flour and butter, mixing until there are no more dry patches.
Pro Tip: The butter and flour create a roux that adds flavor and thickness to the gravy. Make sure to thoroughly stir them in for maximum richness.
- Add the liquid ingredients. Pour in the milk and broth and let it come to a simmer. Keep it over medium heat for about 5 more minutes.
- Season and serve. If you want, you can add salt and pepper to the gravy. Then, serve it warm.
Recipe Tips
- Use sausage patties- These are easier to break up than sausage links because of the casing, which would need to be removed.
- Choose higher fat milk- I used whole milk in this recipe because lower fat milks, like 1% and skim, will cause the Sausage Gravy to be runny.
- Fully brown the meat before adding other ingredients- In order to be sure the meat has fully cooked, make sure it has all browned before adding anything else.
- Let it simmer- It’s important to give the gravy time to thicken once the liquids are in. Simmering over a lower heat allows this to happen.
FAQs
If the flour in the recipe isn’t enough to get the Sausage Gravy as thick as you want, add a cornstarch slurry to the simmering gravy. This is a mixture of cornstarch and water that will thicken it.
If you are out of flour, pancake mix can work in place of it. Just add it at the same point you would add the flour and complete the recipe as directed.
Serving Suggestions
This Sausage Gravy is creamy and flavorful and will take any dish to another level of deliciousness. Here are some great ways to serve it.
- Breads: This Sausage Gravy is delicious with toasted Rustic Bread, Buttery Belgian Liege Waffles, Buttermilk Biscuits, and Buttery Brioche Bread.
- Eggs: Serve it with Eggs Benedict or Bacon and Hash Brown Quiche.
- Potatoes: Enjoy this gravy on Air Fryer Potato Wedges, Super Creamy Mashed Potatoes, Baked Potato, and Air Fryer Sweet Potato Fries.
Make This Recipe in Advance
Make ahead: This gravy can be made in advance and stored in the fridge. Or if you just want to prep the sausage, cook it until browned and then let it cool, storing in the fridge until you’re ready to make the gravy.
Storing: You can store this Sausage Gravy in the refrigerator in an airtight container for up to 4 days. To reheat it on the stovetop, add some additional milk, warming the gravy slowly and stirring to reincorporate the milk and keep it creamy.
Freeze: Freeze the gravy once it has cooled in a freezer-safe container for up to 3 months. Thaw it overnight before reheating it slowly, stirring often.
More Savory Dishes!
Full Recipe Instructions
Best Sausage Gravy
Ingredients
- 24 oz breakfast sausage
- 1/4 cup unsalted butter
- 5 tbsp all-purpose flour
- 1 cup chicken stock
- 3 cups whole milk
- 1/2 tsp pepper
- Salt to taste optional
Instructions
- Bring a large skillet over medium-high heat and place the sausage patties inside. Using a wooden spoon, break apart the meat and stir until it’s fully cooked. No grease is necessary for this step since the meat has enough fat to prevent it from sticking to the pan.
- Now you can add the unsalted butter and flour and mix the flour in until no more dry patches appear.
- Next, pour in the chicken broth and milk and let it come to a simmer. Keep the sausage gravy over medium heat for about 5 more minutes.
- Season with pepper and salt (optional). I prefer not to add salt since the sausage I used was salty enough. Serve warm over freshly baked buttermilk biscuits.
Notes
- Use sausage patties- These are easier to break up than sausage links because of the casing, which would need to be removed.
- Choose higher fat milk- I used whole milk in this recipe because lower-fat milk, like 1% and skim, will cause the Sausage Gravy to be runny.
- Fully brown the meat before adding other ingredients- In order to be sure the meat has fully cooked, make sure it has all browned before adding anything else.
- Let it simmer- It’s important to give the gravy time to thicken once the liquids are in. Simmering over a lower heat allows this to happen.
Nutrition
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Kristin McPherson says
This is a perfect sausage gravy!I love the addition of chicken stock to add flavor. I added a little crushed rosemary, thyme and sage to my butter and flour step and it added a nice touch to the final results! Thank you for a delicious recipe!
Dina says
You are very welcome Kristin! So happy to hear you loved my sausage gravy recipe 🙂 Thank you so much for taking the time to leave your feedback and I hope you find many more delicious recipes on my blog 🙂