This Sausage Gravy recipe is a timeless comfort-food favorite and a breakfast staple that’s simple to make and full of flavor. Ground pork sausage forms the savory base, joined by a creamy milk sauce and balanced with a touch of rubbed sage and a hint of red pepper flakes for warmth. The gravy is rich and hearty, with little crisp bits of sausage throughout, and it’s made to be spooned over warm, flaky biscuits for a satisfying morning meal. Fast and forgiving, this recipe is easy to scale up for a crowd and adaptable to your preferred level of spice or consistency.
If you enjoy classic breakfast dishes, this gravy pairs beautifully with a variety of morning menus. Try it alongside crisp breakfast potatoes, soft scrambled eggs, or simple jammy eggs for a complete plate. It also makes a great topping for biscuits and gravy brunches when friends or family gather.
Kelley’s Tips
Before You Get Started
- Use a good-quality sausage: The sausage does most of the flavor work in this gravy, so pick a seasoned ground pork sausage you enjoy. For more heat, choose a hot or spicy variety; for a milder profile, use a sweet or breakfast-style sausage.
- Mind the consistency: Gravy thickens as it cools. If it feels too thick while it’s hot, stir in extra milk or a splash of chicken broth a little at a time until you reach the desired pourable texture.
- Taste and adjust: Start with the basic seasonings, but taste as you cook. A pinch of extra salt, a crack of black pepper, or a dash more sage can lift the final dish. Red pepper flakes add subtle warmth without overpowering the savory notes.
Ingredients
- Ground pork sausage: The base of the gravy. The fat and seasonings from the sausage contribute both flavor and texture.
- All-purpose flour: Used to form a roux and thicken the sauce to a creamy, spoonable consistency.
- Milk: Whole milk gives the richest, creamiest result, but lower-fat milks work if preferred—expect a slightly lighter texture.
- Chicken broth: Adds depth without making the sauce overly heavy; it rounds out the dairy and carries the sausage flavor.
- Red pepper flakes: A small pinch brings a gentle heat that balances the dish without making it spicy.
- Rubbed sage: A classic herb for sausage gravy, sage brings an earthy note that pairs well with pork.
- Salt and black pepper: Essential for seasoning; add to taste at the end to suit your palate.
- Homemade biscuits: Fresh, flaky biscuits are the ideal vehicle for this gravy. Store-bought biscuits work in a pinch, but warm, homemade biscuits make the dish special.
How to make the best sausage gravy
- Brown the sausage: Heat a large skillet over medium-high. Add the sausage and cook until it’s no longer pink, breaking it into bite-sized pieces as it browns. Allow some of the meat to crisp slightly for texture.
- Make the roux: Sprinkle the flour over the cooked sausage and stir to combine. Cook the mixture for 2–3 minutes, stirring often, to remove the raw flour taste and develop a nutty base for the gravy.
- Add liquids and spices: Gradually pour in the milk and chicken broth while stirring, then add the sage, red pepper flakes and black pepper. Reduce heat to medium and continue stirring until the gravy thickens, about 6–8 minutes. If it becomes too thick, thin with a splash more milk or broth.
- Finish and serve: Taste and season with salt and additional pepper if needed. Serve the gravy hot over split, buttery biscuits and enjoy immediately.
Frequently Asked Questions
Can I use turkey sausage instead of pork sausage?
Yes. Turkey sausage makes a lighter version of the gravy but tends to be leaner, so you may want to add a tablespoon of butter or a splash of oil while cooking to help with flavor and mouthfeel. Season well to compensate for the lower fat content.
Can I make the gravy ahead of time?
Yes, you can prepare the gravy ahead and refrigerate it for up to 48–72 hours. When reheating, warm slowly on the stove over low heat and stir in a little milk or broth to restore a smooth, pourable texture.
How do I store leftover gravy?
- In the refrigerator: Cool the gravy completely, transfer to an airtight container, and refrigerate up to 3 days.
- To reheat: Gently warm on the stovetop over low heat, stirring and adding a splash of milk or broth as needed to loosen the sauce.
What to serve with Sausage Gravy
- Homemade biscuits or drop biscuits
- Scrambled or fried eggs
- Breakfast potatoes or hash browns
- Light sides such as fresh fruit or a green salad for a contrast of flavors
More savory breakfasts to try!
- Ham and cheese scones
- Egg muffin cups
- Eggs Benedict
- Pulled pork breakfast tostadas
- Shakshuka
- Mini quiches
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Sausage Gravy
Ingredients
- 1 lbs ground pork sausage
- 3/4 cup all purpose flour
- 5 cups milk
- 1 cup chicken broth
- 1/8 tsp red pepper flakes
- 1/4 tsp black pepper
- 1/4 tsp rubbed sage
- salt and pepper, to taste
- homemade biscuits, for serving
Instructions
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Heat a large skillet over medium-high heat. Add the sausage and cook until no longer pink, breaking it up as it cooks so the pieces are small and evenly browned.
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Sprinkle the flour over the cooked sausage and stir to combine. Cook for 2–3 minutes, stirring frequently, to remove the raw flour flavor and develop a lightly toasted roux that will thicken the sauce.
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Gradually pour in the milk and chicken broth while stirring to incorporate. Add the red pepper flakes, rubbed sage, and black pepper. Reduce heat to medium and stir frequently until the gravy thickens, about 6–8 minutes. If needed, thin with a little more milk or broth.
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Taste and season with salt and additional black pepper if desired. Serve the gravy hot over split, buttery biscuits and enjoy immediately.
Nutrition Information
Carbohydrates: 33 g
Protein: 30 g
Fat: 40 g
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