This Homemade Sausage Gravy recipe will bring all the comforts of home to your table. The sausage is simmered in a creamy white gravy, perfect for smothering country biscuits.
Ingredients
The ingredients in this sausage gravy recipe are probably already in your pantry. You’ll use very simple ingredients for this southern cooking breakfast comfort food.
- Uncooked pork breakfast sausage
- Flour
- Milk
- Water
- Salt and Pepper
Sausage. I’ve used pork sausage here, but you can use any variety of breakfast sausage. I’ve tried it with turkey breakfast sausage and I’ve even used a non-meat version of sausage crumbles. If you only have sausage patties, you can break them up, even if you buy the fully cooked patties.
Butter. Draining the cooked sausage is unnecessary but sometimes, the sausage may end up a little dry. Or, maybe you used turkey sausage with only a little fat content. I like to add a couple of tablespoons of butter for extra flavor, but it’s entirely optional. If you have some bacon grease stored in the refrigerator, you could use that instead of the butter.
Flour. I’ve only used all purpose flour for making gravy.
Milk. I always use 2% reduced fat milk, but whole milk is fine too. I don’t feel like it’s necessary to use all milk for gravy and I supplement it with water: half milk and half water. I’ve substituted half n half or heavy cream before as well, but I’ve changed the ratio with even more water. For instance, I would use 25% of the milk alternate with 75% water. I’ve even used Mexican crema, which turned out to be incredible. Use whatever milk you have available, even canned milk will work.
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How To Serve Homemade Sausage Gravy
This southern gravy is best served over hot biscuits or toasted bread. I’ve also used it on a breakfast pizza. Why not serve it over rice or mashed potatoes? It’s so tasty, I’m sure you’ll find lots of uses for it.
If you like, you can serve this recipe with some scrambled eggs. You can serve it with bacon too. Just maybe don’t go overboard! Too much of a good thing is obviously too much of a good thing.
If you like your sausage gravy a little more spicy, try adding some red pepper flakes to taste when serving.
How To Store Leftovers
Store any leftovers in an airtight container for up to two days. When you reheat it, add a splash of milk or water since it will thicken up more as it sits. You can reheat it in the microwave or on the stove top in a skillet or saucepan.
How Do You Fix Bland Sausage Gravy?
Bland gravy can usually happen if your gravy tastes too much like flour. It usually means that there’s not enough salt or pepper. Use either black pepper or red pepper flakes. Try a little bit of garlic powder. That should liven things up.
If you really want some extra flavors, try some of the pork sausage that’s made with sage. I’ve seen Jimmy Dean Sausage with Sage in our grocery. It has a very strong taste. So, if you’re not accustomed to it, try adding sage powder to your gravy a little at a time and see how you like it.
Recipe
Southern Sausage Gravy
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Equipment
- Large skillet
Ingredients
- 1 pound Pork Breakfast Sausage, mild or medium
- 2 tablespoons Butter, Optional
- 2 cups 2% Reduced Fat Milk
- ½ cup All Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 cups Water, divided
Instructions
- In large skillet, on medium-high heat, using wooden spoon or spatula, break apart and cook the sausage until browned, about 12-16 minutes. Optional: If your sausage is low fat or otherwise dry after cooking, add two tablespoons butter to cooked sausage and allow to melt, then stir together.
- With fork or whisk, while sausage is cooking, in large measuring cup, whisk together milk, flour, salt and pepper until smooth, removing any lumps by smashing gently while stirring.
- Add milk mixture to sausage and stir. Continue cooking, stirring gently, until milk is thickened slightly, about 3-6 minutes.
- Slowly stir in ONE CUP water, allow to heat and incorporate, about 1-3 minutes. Repeat with the second cup of water. Reduce to medium heat and continue cooking the gravy, stirring occasionally until desired thickness, usually about 6-10 minutes.
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Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Gwynn says
Such a delicious and easy recipe to make. My family really enjoyed it and I will be making it again soon!
DK Park says
This recipe looks good, definitely will try to make this tomorrow, thank you for sharing this to us!
Amy Lui Dong says
You can’t mess the gravy up, and this one is good. i will make this for myself later, thank you!
Jamie says
Your sausage gravy recipe is incredibly delicious. I made this and everyone at home loves it. Thanks for the tips too!
Amy Liu Dong says
I made this dish and it was so delicious, aside from that it was so easy to make.
Maggie says
I’m Mexican and still learning American dishes. I had this at an amusement park. lol. But I didn’t know how easy it was to make at home. Thank you for the recipe. Definitely will be making it soon.