Go Back
+ servings

Sausage Gravy Recipe

This Sausage Gravy is savory, thick, and the perfect accompaniment to some homecooked favorites. This quick side tastes great on biscuits, chicken, and so much more!
Course Breakfast
Cuisine American
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 10
Calories 221kcal
Author Dina



  • Bring a large skillet over medium-high heat and add 1 lb pork sausage 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 3 Tablespoons of unsalted butter and stir until melted (this will add depth and flavor). Then add 1/3 cup of flour and 1/4 tsp pepper and mix the flour in until no more dry patches appear.
  • Next, pour in 1 cup of chicken broth and 2 cups of milk and let it come to a simmer. Keep the sausage gravy over medium heat for about 5 more minutes.
  • Taste and season with salt if necessary. I prefer not to add salt since the sausage I used was salty enough. Serve warm over freshly baked buttermilk biscuits.



  • 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.


Calories: 221kcal | Carbohydrates: 6g | Protein: 10g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 342mg | Potassium: 217mg | Fiber: 1g | Sugar: 3g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg