This sausage gravy is a simple 4 ingredient recipe that comes together in minutes.
The sausage is browned and then simmered in a creamy white gravy that’s so good you’ll make it on repeat.
Serve this Southern favorite over buttermilk biscuits for a delicious meal.
- Taste: This sausage gravy recipe is rich and creamy with a slightly peppery sage flavor from the sausage. It’s very comforting.
- Difficulty: This recipe is simple, so perfect for beginners. It only needs one pan.
- Exchanges: Use your favorite sausage flavor to change the flavor of the gravy.
- Budget Tip: Extend the meal further by adding flour, milk and extra seasonings.
What you will need to make the sausage gravy
Sausage: I use raw sausage for breakfast because it has so much flavor. I prefer pork sausage and usually buy it in the freezer. You can use any variety of sausage, including sausage. If using sausages, remove the casing.
Butter: Butter is added to the sausage sauce to create a roux with the flour. If you have it, you can replace the butter with bacon fat.
Flour: All-purpose flour thickens the gravy.
Seasoning: This sausage gravy recipe is simply seasoned with salt and pepper. You can add a pinch of sage or a sprinkling of chilli flakes.
How to make sausage gravy
- Brown the sausage in a large pan (recipe below).
- Add butter or bacon grease to cooked sausage. Add the flour and cook for 2 minutes.
- Slowly stir in the milk until it thickens. Season with salt and black pepper.
This homemade sausage gravy recipe is the ultimate comfort food. Spread it on buttermilk biscuits or fried chicken, or serve it with waffles or eggs.
Serving Tips
Sausage gravy is the perfect pairing with biscuits and more.
Did you like this sausage gravy recipe? Be sure to leave a comment and rating below.
The best sausage gravy recipe
Sausage gravy is the ultimate comfort food. Rich and creamy, it’s perfect for spreading on morning biscuits, chips and more.
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In a large pan, brown the sausage over medium-high heat, breaking it up with a wooden spoon until no pink remains. Do not drain the fat.
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Add the butter or bacon fat and stir until melted. Add the flour and cook for another 2 minutes.
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Add the milk a little at a time, stirring after each addition.
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Bring to the boil, stirring, reduce heat to medium-low and simmer until thickened and bubbly.
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Taste and season with salt and pepper.
We love the flavor of pork sausage, but you can substitute turkey sausage in this recipe. You may need to add more butter or bacon grease if using a lean sausage.
Store leftover sausage gravy in an airtight container for up to 4 days.
Calories: 485 | Carbohydrates: 12G | Protein: 22G | Fat: 37G | Saturated fat: 14G | Cholesterol: 103mg | Sodium: 807mg | Potassium: 469mg | Sugar: 7G | Vitamin A: 405UI | Vitamin C: 0.8mg | Soccer: 171mg | Iron: 1.6mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Sauce, sauce, side dish
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