The Cozy Cook

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!

A buttermilk biscuit slice in half and topped with Sausage Gravy with a fork on the side.

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.

A cast iron skillet with ground sausage cooking and flour being added to make sausage gravy.

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.

A skillet with sausage in it and milk and seasonings being added to make sausage gravy.

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”.

A cast iron skillet filled with creamy sausage gravy.

The Spices

The spices for sausage gravy are simple and compliment 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

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.

A skillet with a spatula stirring sausage gravy.

Tools For This Recipe

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  • 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 spoonsI love that these are magnetic. They keep my drawer neat.

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A buttermilk biscuit sliced in half with Sausage Gravy in the middle and on the side.

Sausage Gravy

5 from 2 votes
Learn how to make the BEST Sausage Gravy from scratch with just a few simple ingredients! Serve this with my homemade biscuits for the ultimate comfort food!

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”.

Video

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.

Nutrition

Calories: 67kcal, Carbohydrates: 2g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 143mg, Potassium: 60mg, Fiber: 1g, Sugar: 1g, Vitamin A: 81IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg

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4 comments on “Sausage Gravy”

  1. This is basically how my dad taught me to make sausage gravy! This is the REAL Southern Sausage Gravy; not at all what you wil eat at any chain restaurant. Accept no inferior commercial version and make this!!!

    • I am so happy to hear that Carol, thank you!!! I made it my mission to keep this simple and classic, thank you for appreciating it! 🙂 (And for the review!)- You’re the best! -Stephanie

  2. Just made these with your buttermilk biscuits and it was AMAZING! I used a maple sausage and melted the butter at the end per your instructions. I love what it did to the consistency. Thanks for the recipe!

    • I’m so happy to hear that Annie!! Maple sausage sounds incredible in this, I love the flavor it brings out! Thank you so much for taking the time to leave a review! -Stephanie

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