Best Sausage Gravy Recipe
Hot, buttery biscuits piled high with the best sausage gravy - my favorite Homemade Sausage Gravy Recipe is southern comfort food that won’t disappoint.
Cook Time25 minutes mins
Total Time25 minutes mins
Course: Breakfast, Brunch
Cuisine: American, Cajun, Southern
Keyword: biscuits and gravy, sausage gravy, southern biscuits and gravy, southern sausage gravy
Cooking Method: 30 Minute Meal, Stove
Servings: 6
Calories: 449kcal
- 6-8 biscuits , warmed for serving
- 1 pound pork sausage , hot or mild
- ⅓ cup all-purpose flour
- 3 cups milk , 2% or whole
- 2 ½ teaspoons freshly ground black pepper , more to taste
- ½ teaspoon seasoned salt
Optional
- 1-2 poached eggs per serving
Bake your favorite biscuit recipe.
Cook the sausage in a skillet over medium heat until no longer pink. Drain grease and return sausage to the skillet.
1 pound pork sausage
Sprinkle flour over the sausage and stir so that the sausage soaks it all up.
⅓ cup all-purpose flour
Stir the sausage around and cook it for another minute or so, then slowly pour in the milk, stirring constantly.
3 cups milk
Continue to cook the gravy, stirring frequently, until it thickens. (This should take about 10 minutes.)
Add the seasoned salt and pepper and continue cooking until the gravy reaches your desired thickness.
2 ½ teaspoons freshly ground black pepper, ½ teaspoon seasoned salt
If the gravy gets too thick too quickly, you can add another ½ cup of milk.
🔢 Recipe Yield
This exact recipe should yield 6-8 servings, with everyone eating 1-2 biscuits each. I usually have one egg, one biscuit, and a scoop of gravy. My husband usually has two eggs, two biscuits, and an extra-large scoop of gravy.
🥫 How to Store Leftover Sausage Gravy
Once cooled, store leftover gravy in an airtight container in the refrigerator (up to 5 days) or freezer (up to 3 months.)
📋 Sausage Gravy Tips
- Sprinkle flour onto the sausage a little at a time to avoid clumps. Start with a small amount, then mix it into the sausage. Continue until all the flour has been added. I like to also add the milk a little at a time.
- Stir gravy continuously so it doesn't stick to the bottom of the pan or start to burn.
- Gravy thickens as it cools. I like to make it a little less thick because it will get thicker as it sits.
Serving: 0.5cup | Calories: 449kcal | Carbohydrates: 22g | Protein: 20g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 889mg | Potassium: 407mg | Fiber: 1g | Sugar: 9g | Vitamin A: 403IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 2mg