Get my Cookbooks! Sausage Gravy
Learn how to make the BEST Sausage Gravy from scratch with just a few simple ingredients! Serve this with my homemade buttermilk biscuits for the ultimate comfort food!
Be sure to try my Chicken Pot Pie recipe for your next comfort food endeavor!
I’m pretty excited to be adding this to my (delicious) collection of gravy recipes. If you’ve ever had sausage gravy before, you’re probably doing backflips in your head at the idea of making this at home. And if you haven’t tried it yet…. get excited.
When I first started making this, every part of me wanted to experiment by adding different things to it. But I decided to keep it old fashioned and simple instead. And now, I don’t think I can possibly make it any other way. Let’s get to it.
How to Make Sausage Gravy From Scratch
See recipe card below this post for ingredient quantities and full instructions.
Cook and crumble the sausage. Sprinkle flour over it and stir to incorporate. Cook for 2 minutes, until you can no longer smell flour.
Gradually add the half and half and milk, a little bit at a time. Use a silicone spatula to “clean” the bottom of the pan.
Add the seasonings. Bring the sauce to a gentle boil, then reduce to a simmer.
Gently stir and loosen any remnants on the bottom of the pan as it simmers. It will continue to thicken more and more. Once your desired thickness is obtained, remove from heat.
Taste, and add any additional salt/pepper if desired.
Optional: Melt 2 Tablespoons cold butter at the end for a silky, velvety finish. This is a technique that chefs use called “monter au beurre”.
The Spices
The spices for sausage gravy are simple and complement the other ingredients perfectly. We’ll use: Garlic Salt, Seasoned Salt, Ground Sage, and Black Pepper.
Red Pepper Flakes make a nice (optional) addition as well.
Make-Ahead Method
- This recipe can be prepared 1-2 days in advance. Let it cool and store it in an airtight container in the fridge.
- Reheat it in a skillet on the stove top and be prepared to add a splash or two of milk if you need to thin it out.
Pro Tips
- Any kind of sausage can be used for this recipe, I like using sweet breakfast sausage.
- For an additional kick, add a pinch or two of red pepper flakes along with the seasonings.
- Onions/Garlic can be sautéed with the sausage as well.
- If the gravy becomes too thick, add a splash of milk. This may be particularly helpful if reheating from a cold state.
What To Serve with Sausage Gravy
- Buttermilk Biscuits
- Homemade Mashed Potatoes
- Fluffy Scrambled Eggs
- Hashbrown Casserole
- Skillet Potatoes
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. As with most gravies, this doesn’t reheat quite as well from a frozen state.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Cast Iron Skillet– Conducts heat really well and is what I love using for this recipe.
- Silicone Spatula– Used to ‘clean’ the bottom of the pot and work any meat remnants into the gravy for extra flavor. I use these every time I cook.
- Gravy Boat- I have this handy one which keeps the gravy warm with a candle on the bottom!
- Pinch bowls. I always like to measure out my seasonings and other ingredients ahead of time.
- Measuring spoons. I love that these are magnetic. They keep my drawer neat.
Try These Next
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- Breakfast Tacos
-
- Homemade Pancakes
-
- Blackberry Cobbler
-
- Buttermilk Biscuits
-
- Fluffy Scrambled Eggs
-
- Hashbrown Breakfast Casserole
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Sausage Gravy
Ingredients
- 1 lb. ground sausage, see note 1
- 1 ½ cups whole milk
- 1 ½ cups half and half, see note 2
- 1/3 cup flour
- ½ teaspoon garlic salt
- ¼ teaspoon ground sage
- ¼ teaspoon seasoned salt
- ½ teaspoon black pepper
- 2 Tablespoons cold butter, optional
Instructions
- Cook and crumble the sausage over medium-high heat until there is just a small amount of pink left. Decrease heat to low and let it finish cooking, (this gives us a little bit more drippings).
- Sprinkle the flour over the sausage and stir to incorporate. Increase heat to medium and cook for 2 minutes, until you can no longer smell flour.
- Gradually add the half and half and milk, a little bit at a time. Use a silicone spatula to “clean” the bottom of the pan.
- Add the seasonings. Bring the sauce to a gentle boil for one minute, then reduce to a simmer.
- Gently stir and loosen any remnants on the bottom of the pan as it simmers. It will continue to thicken more and more. Once your desired thickness is obtained, remove from heat.
- Taste, and add any additional salt/pepper if desired.
- Optional: Melt 2 Tablespoons cold butter at the end for a silky, velvety finish. This is a technique that chefs use called “monter au beurre”.
Notes
- Note 1- I love using sweet breakfast sausage, but any variety will work well!
- Note 2- All whole milk or all half and half can be used if needed.
More PRO Tips:
- Onions/Garlic can be sautéed with the sausage as well.
- If the gravy becomes too thick, add a splash of milk. This may be particularly helpful if reheating from a cold state.
- This recipe makes approximately 36 ounces, which is equal to about 4 1/2 cups. The nutrition information is per ounce and includes the optional addition of butter at the end.
Make-Ahead Method
- This recipe can be prepared 1-2 days in advance. Let it cool and store it in an airtight container in the fridge.
- Reheat it in a skillet on the stove top and be prepared to add a splash or two of milk if you need to thin it out.
Hey , stephanie it’s your number one fan again. I just want to say this
was another great recipe , but more importantly you have
made me feel much more accomplished in the kitchen and I really wanna thank you for that.XO
You’re the best Emma! I’m so happy you liked it! Isn’t it the best when you had a good day in the kitchen!? Thanks again for the great comments!!!💖
STEPHANIE! Sausage gravy and biscuits are something that I try to avoid eating because, let’s face it, it’s not the healthiest breakfast. I was watching Pioneer Woman and she made it. I knew you had a recipe for it, so I tried your recipe instead. Your seasonings are PERFECT as usual. I used all whole milk per your notes and skipped the butter at the end to save some calories. It is so good! My Dad was a big SOS fan from his Army days. He would have loved this! Which reminds me to try your hamburger gravy sometime. Omg what a Sunday morning treat!
I’m soooo happy that you loved it Renee!! This one is one of my hidden gems, I just LOVE it!! You’re right, my hamburger gravy would be fun to try sometime too, my dad was also a big SOS fan, they used to have it in the mess hall when he was in the air force! 🙂 Thank you so much for letting me know how it came out!! 🙂
This is the best homemade sausage gravy ever! Love the flavor the sage adds.
Excellent!! I am soo happy to hear that Claudia! Thank you so much for taking the time to leave a review, I really appreciate it!! 🙂 -Stephanie