Homemade Sausage Gravy Recipe

This homemade sausage gravy is thick, savory, and made with five simple ingredients in about 25 minutes. It’s one of John’s favorite gravy recipes, especially when it’s spooned over a warm biscuit.

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John grew up with big weekend breakfasts. His dad would make bacon, eggs, toast, and hash browns for the family, and John later did the same for us, even after working 50-hour weeks. He’d get up early and make coffee, eggs, French toast or buttermilk pancakes, and bacon while the rest of the house was waking up.

This is the exact sausage gravy recipe that he’s been making for years! You just brown the sausage, cook the flour with it, then add the milk and stir until the gravy reaches the thickness you like. Serve it with some homemade buttermilk biscuits, and you are in business.

John’s Tips for the Best Sausage Gravy

This recipe uses 4 tablespoons (1/4 cup) of flour with 2 cups of milk. That makes the gravy thick and pourable whether you use whole or 2% milk.

Let the flour cook with the browned sausage before adding the butter and milk. It should coat the sausage and begin turning light golden brown. Once the milk goes in, keep stirring and give it a few minutes to thicken.

Taste the gravy before adding salt. Breakfast sausage is already a little salty. You may not need any extra salt at all.

Serve it over homemade buttermilk biscuits, quick 7 Up biscuits, or jalapeño cheddar biscuits. Add loaded shredded hash browns on the side to finish breakfast.

How to Make Sausage Gravy with 2% Milk

Cook the sausage: Add the breakfast sausage to a medium skillet over medium heat. Break it into small crumbles and cook until no pink remains and the sausage reaches 160°F.

Add the flour: Sprinkle the flour evenly over the sausage. Stir and cook for 4 to 5 minutes, until the flour no longer looks dry. Add the butter and stir until it melts.

Add the milk: Slowly pour in the milk while continuing to stir. Add the black pepper, then cook for another 3 to 5 minutes, stirring often. If your stove runs low, raise the heat slightly to help the gravy begin to simmer and thicken. We usually have to increase the heat a tiny bit to help with thickening.

Finish and serve: Once the gravy reaches the thickness you like, taste it and add salt only if needed. Remove it from the heat and spoon it over warm biscuits.

More Breakfast Ideas

• Oven Baked Home Fries
• Fluffy Scrambled Eggs
• Cheesy Bacon and Hashbrown Casserole
• Crescent Roll Breakfast Casserole

Homemade Sausage Gravy with 2% Milk

5 from 1 vote

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Author: Kimberly Vargo

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 8 Servings

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Ingredients

• 1 pound bulk breakfast sausage
• 4 tablespoons all-purpose flour
• 1 tablespoon unsalted butter
• 2 cups milk, whole or 2%
• ¼ teaspoon black pepper, or more to taste

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Instructions

 

• Add the sausage to a medium skillet over medium heat. Break it into small crumbles and cook until no pink remains and the sausage reaches 160°F.
  1 pound bulk breakfast sausage
• Sprinkle the flour evenly over the sausage. Stir and cook for 4 to 5 minutes, until the flour begins to turn light golden brown.
  4 tablespoons all-purpose flour
• Add the butter and stir until completely melted. Slowly pour in the milk while stirring, then add the black pepper.
  1 tablespoon unsalted butter

  2 cups milk

  ¼ teaspoon black pepper
• Cook for another 3 to 5 minutes, stirring often, until the gravy reaches the desired thickness. Taste and add salt only if needed.
• Remove the skillet from the heat and serve the gravy hot over fresh biscuits.

Notes

1. Taste the gravy before adding salt. Breakfast sausage may already provide enough.
2. If the gravy remains too thin after simmering, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir the slurry into the gravy and cook over low heat until thickened.
3. Store leftover gravy in an airtight container in the refrigerator for up to 3 days.
4. The nutrition information is based on one-eighth of the recipe, or approximately ½ cup.

Nutrition

Serving: 0.25cupCalories: 235kcalCarbohydrates: 6gProtein: 11gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 52mgSodium: 395mgPotassium: 237mgFiber: 0.1gSugar: 3gVitamin A: 185IUVitamin C: 0.4mgCalcium: 81mgIron: 1mg

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