I love making Homemade Sausage Gravy—It is creamy, rich and savory. It’s my go-to recipe for the classic biscuits and sausage gravy breakfast that everyone enjoys. Let me share how I make the best sausage gravy for breakfast!
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Classic Sausage Gravy Recipe
Sausage gravy is a traditional Southern breakfast dish, often served with biscuits as biscuits and sausage gravy. This is my mom’s classic recipe (which goes perfectly with homemade biscuits or refrigerated biscuits). It’s the perfect consistency, the perfect creaminess, and the perfect flavor!
Homemade Sausage Gravy Recipe
Ingredients
- ½ pound regular pork sausage cooked & crumbled
- ½ pound hot pork sausage cooked and crumbled
- 2 teaspoons ground black pepper
- ¾ teaspoon seasoned salt
- ¼ smoky paprika
- 1/8 teaspoon red pepper flakes not needed if using hot sausage
- 1/3 cup all-purpose flour
- 3-4 cups whole milk
Instructions
- In a large skillet, cook the sausage over medium heat until browned and cooked through. Drain all except 2 tablespoons fat from the sausage.½ pound regular pork sausage, ½ pound hot pork sausage
- Add the black pepper, seasoned salt, paprika and crushed red pepper (optional). Stir well.2 teaspoons ground black pepper, ¾ teaspoon seasoned salt, ¼ smoky paprika, 1/8 teaspoon red pepper flakes
- Sprinkle the flour over the sausage, and cook one minute, stirring constantly.Note: Make sure that flour is combined very well and cooked through. You should not smell raw flour.1/3 cup all-purpose flour
- Continue stirring the sausage while adding three cups of milk.3-4 cups whole milk
- Bring gravy to a boil, reduce heat to low and simmer until gravy thickens.
Video
Becky’s Tips
- Bacon, chicken, turkey sausage are other alternatives for pork.
- If you like heat, feel free to add hot sauce, Worcestershire sauce, or cayenne pepper.
- You can also try mild sausage.
- 2% or half and half are milk alternatives you can use.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Sausage Gravy for Biscuits
Cook the sausage and season: In a large skillet, cook ½ pound regular pork sausage and ½ pound hot pork sausage over medium heat until browned and cooked through. Drain all except 2 tablespoons fat from the sausage.
Drain the sausage, but keep a couple tablespoons of fat.
Stir in 2 teaspoons ground black pepper, ¾ teaspoon seasoned salt, ¼ smoky paprika and 1/8 teaspoon red pepper flakes. Combine well.
Add flour and combine well: Sprinkle the 1/3 cup all-purpose flour over the sausage, and cook one minute, stirring constantly. Note: Make sure that flour is combined very well and cooked through. You should not smell raw flour.
Add milk and simmer: Continue stirring the sausage while adding three cups of milk.If the gravy gets too thick, add up to one more cup of milk until desired consistency is achieved.
Bring the gravy to a boil, then reduce heat and let it simmer until it thickens up.
Now serve it up with some fresh biscuits and you’ve got an awesome breakfast!
Whether you need a tasty breakfast for guests, weekend mornings with the family, or something delicious (and easy) for Christmas morning, biscuits and sausage gravy is the way to go!
How do you thicken sausage gravy?
Give the gravy time to simmer as it will thicken as it cooks. The best way to thicken the gravy is to slowly add in more flour (just a little bit at a time) and stir. And if gravy is too thick, start adding in more milk (again, a little bit at a time) until you reach the desired consistency.
How to Store and Reheat
You can store leftovers in the refrigerator for 3-5 days. You can reheat in a pan, stirring in extra milk or flour as needed.
I don’t recommend freezing it. Thawing will change the consistency.
Serving Suggestions
Sausage gravy makes a comforting and rich breakfast especially during holidays! Warm gravy poured over buttermilk biscuits, grits, home fries, bacon, or over a simple egg scramble makes a wonderful breakfast.
