Sausage Gravy Recipe

1. Brown the Sausage

In a large skillet over medium-high heat, cook sausage, breaking into small crumbles, until browned (6–8 mins).
Do not drain all the fat—leave about 2–3 tbsp in the pan.

2. Make the Roux

Sprinkle flour over sausage; stir constantly for 1–2 minutes to cook off raw flour taste. Mixture will thicken and bubble.

3. Add Milk & Seasonings

Gradually whisk in warmed milk, scraping up browned bits from the pan.
Stir in black pepper, garlic powder, and onion powder.
Bring to a gentle simmer; cook 5–7 minutes, stirring often, until thickened to your liking.

4. Adjust & Serve

Taste and add salt only if needed.
For extra richness, stir in a pat of butter at the end.
Ladle hot over split buttermilk biscuits.

Serving Suggestions

🥖 Classic: Over flaky buttermilk biscuits (homemade or store-bought)
🍳 Brunch upgrade: With scrambled eggs and hash browns
🌶️ Spicy kick: Top with hot sauce or pickled jalapeños
🥓 Hearty plate: Alongside crispy bacon or fried apples

Make-Ahead & Storage Tips

Fridge: Keeps up to 4 days—reheat gently on stove with splash of milk.
Freeze: Up to 2 months—thaw overnight, reheat slowly.
Prep ahead: Cook sausage crumbles; store separately. Finish gravy day-of.

Frequently Asked Questions

Q: Gluten-free?
A: Yes! Use GF flour or cornstarch slurry (mix 2 tbsp cornstarch + 2 tbsp cold milk; stir in after warming milk).

Q: Can I use plant-based sausage?
A: Absolutely—use a high-fat vegan sausage and unsweetened plant milk (like oat or soy).

Q: Gravy too thin?
A: Simmer longer, or mix 1 tsp cornstarch + 1 tsp water; stir in and cook 1 more minute.

Q: Gravy too thick?
A: Whisk in warm milk, 1 tbsp at a time.

❤️ The Heart of the Dish

Sausage gravy isn’t just breakfast—it’s a bowl of pure comfort. It’s what you make when you want to feed people well without fuss, or when you need a meal that says, “You’re home.”

So brown that sausage, whisk that milk, and pour with love. Because the best meals aren’t complicated—they’re creamy, peppery, and made with love.