Easy Sausage Gravy Recipe for Breakfast
There are some recipes that just feel like a warm hug, you know? The kind that instantly transport you back to childhood, to lazy Sunday mornings, or to a time when everything felt a little simpler. For me, that’s this sausage gravy recipe. It’s not just food; it’s pure comfort in a bowl. I remember my Grandma Edith making this for us, the smell filling her tiny kitchen and making my stomach rumble with anticipation. She’d always serve it over the fluffiest biscuits, and honestly, it was the highlight of my week. It’s a classic for a reason, and while there are a million variations out there, this is the one that always hits the spot. It’s hearty, ridiculously creamy, and has that perfect savory, slightly peppery kick that just makes you feel good from the inside out. If you’ve ever had it and loved it, or if you’re looking to discover your new go-to comfort food, you’ve come to the right place. This sausage gravy recipe is a lifesaver on busy mornings and a guaranteed crowd-pleaser.
What is sausage gravy?
So, what exactly is this magical stuff? At its heart, sausage gravy is a simple, rustic sauce made from breakfast sausage, flour, and milk. Think of it as a savory béchamel, but with the irresistible flavor of browned sausage infused throughout. It’s a staple in Southern cuisine, often referred to as “red-eye gravy” if coffee is added (though mine doesn’t have coffee, I like to keep it pure sausage goodness!), and it’s the ultimate topping for biscuits. It’s essentially a vehicle for pure, unadulterated flavor. The sausage provides a rich, meaty base, the flour acts as a thickener, and the milk creates that incredibly smooth, luscious texture. It’s hearty, it’s filling, and it’s surprisingly easy to whip up, which is why it’s become a favorite for quick breakfasts and brunches alike. It’s comfort food at its finest, a testament to how simple ingredients can create something truly spectacular.
Why you’ll love this recipe?
Why do I keep coming back to this sausage gravy recipe?
Incredible Flavor: This is the big one, right? The sausage, when browned properly, creates these little nuggets of savory perfection. As the flour and milk cook into it, all those delicious sausage drippings get incorporated, making the gravy unbelievably rich and flavorful. It’s got that perfect balance of savory, salty, and a hint of peppery spice that just sings. It’s not bland or boring; it’s a flavor explosion that will make your taste buds do a happy dance.
Surprisingly Simple: Don’t let the creamy texture fool you; this recipe is incredibly straightforward. You don’t need fancy techniques or a culinary degree. It’s mostly just browning sausage, stirring in flour, and then gradually adding milk. I’ve made this countless times when I’ve been half-asleep on a Saturday morning, and it’s always turned out perfectly. It’s one of those recipes that gives you a lot of bang for your buck in terms of effort versus reward.
Budget-Friendly Comfort: In today’s world, finding delicious meals that don’t break the bank is key. This sausage gravy recipe uses humble, everyday ingredients that are generally very affordable. A pound of breakfast sausage, some flour, and milk will feed a small army for a very reasonable price. It’s proof that the most comforting foods are often the simplest and most economical.
So Versatile: While biscuits are the classic pairing (and you absolutely cannot go wrong with that!), this gravy is surprisingly versatile. I’ll get to more ideas later, but think about drizzling it over hash browns, fried eggs, or even as a topping for some home fries. It’s a flavor enhancer for so many breakfast and brunch dishes. What I love most about this particular recipe is that it always turns out right, consistently creamy and flavorful, no matter how many times I make it. It’s the kind of recipe you’ll want to print out and keep in your go-to binder.
How to Make Sausage Gravy
Quick Overview
Making this sausage gravy is a breeze. You’ll start by browning your breakfast sausage in a skillet, breaking it up as it cooks. Then, you’ll drain off most of the grease, leaving just enough to cook the flour into a roux. Gradually whisk in your milk, letting it thicken into a creamy sauce, and season it just right. That’s it! In under 20 minutes, you’ll have a pot of rich, delicious sausage gravy ready to be devoured. It’s the perfect example of how simple steps can lead to incredibly satisfying results, and it’s so easy you’ll wonder why you haven’t made it more often.
Ingredients
For the Main Gravy:
1 pound breakfast sausage (I love using a mild or medium pork sausage, but spicy works great too if you like a little heat!)
1/4 cup all-purpose flour (this helps thicken it up beautifully)
2 cups milk (whole milk gives the creamiest result, but 2% works too!)
1/2 teaspoon black pepper (freshly ground is best for that little bite)
Salt to taste (breakfast sausage is usually salty, so taste before adding much!)
A pinch of garlic powder (optional, but I find it adds a nice depth)
Step-by-Step Instructions
Step 1: Brown the Sausage
Grab a good-sized skillet – I like using my cast iron for this because it heats so evenly. Place the breakfast sausage in the cold skillet and start cooking over medium heat. As it heats up, use your spatula or a wooden spoon to break it apart into crumbles. Let it cook until it’s nicely browned and cooked through, usually about 8-10 minutes. You want those little bits of sausage to get a bit crispy; that’s where all the flavor is!
Step 2: Drain the Grease
Once the sausage is browned, carefully drain off most of the excess grease. You don’t want a greasy gravy! I usually leave just about 1-2 tablespoons of the rendered fat in the pan. This little bit of fat is crucial for making our roux. It’ll add so much flavor to the base of the gravy.
Step 3: Make the Roux
Sprinkle the all-purpose flour evenly over the browned sausage and the remaining drippings in the skillet. Stir it constantly with a whisk or spoon for about 1-2 minutes. You’re essentially cooking out the raw flour taste and creating a paste, or a roux. It should look a little clumpy and smell slightly toasty. This step is important for thickening the gravy properly and ensuring a smooth texture without any floury aftertaste.
Step 4: Gradually Add Milk
Now comes the creamy magic! Slowly start whisking in the milk, a little bit at a time. Pour in about half a cup to start and whisk vigorously to break up any lumps of flour and sausage. Once that’s incorporated and smooth, gradually add the remaining milk, whisking continuously. Keep the heat on medium-low to prevent scorching.
Step 5: Simmer and Thicken
Continue to cook the gravy, stirring frequently, until it reaches your desired consistency. This usually takes about 5-8 minutes. The gravy will start to thicken as it heats. If it gets too thick, you can always whisk in a little more milk. If it’s not thick enough, you can let it simmer a bit longer or make a quick slurry of a tablespoon of flour mixed with a tablespoon of cold water and whisk that in, letting it cook for another minute.
Step 6: Season and Taste
Once the gravy has thickened to your liking, it’s time to season! Stir in the black pepper and the pinch of garlic powder, if you’re using it. Now, here’s the most important part: taste it! Breakfast sausage can vary in saltiness, so start by tasting the gravy before you add any salt. Add salt gradually, tasting as you go, until it’s just right. You want a perfectly balanced flavor.
Step 7: Serve Hot!
Your delicious sausage gravy is ready! Serve it immediately over warm, fluffy biscuits. The steam rising from the gravy, the rich aroma, and the sight of it cascading over those biscuits is just pure happiness. It’s best enjoyed fresh and hot!
What to Serve It With
Oh, the possibilities are endless, and this is where the fun really begins! While a heaping ladle of sausage gravy over warm, flaky biscuits is my absolute favorite and what I grew up with, it’s so much more than just a biscuit topper.
For Breakfast: Naturally, the classic is warm, buttery biscuits. But don’t stop there! Try it over a stack of pancakes or waffles for a savory twist. A couple of perfectly fried eggs on the side are a must for some people. I’ve also seen people spoon it over crispy hash browns, and let me tell you, it’s a game-changer. It elevates simple breakfast potatoes into something spectacular. My kids will ask for this poured over their scrambled eggs sometimes, and I’m not even kidding, they devour it!
For Brunch: For a more elegant brunch spread, consider serving it alongside some crispy bacon, fresh fruit salad, and maybe some home fries. You could even serve it as a component of a breakfast casserole. It’s a hearty addition that makes your brunch feel extra special and comforting, perfect for hosting friends or family.
As Dessert (Hear me out!): Okay, this might sound a little unconventional, but sometimes, after a big meal, I crave something savory and rich but not overly sweet. If you make a less peppery, slightly milder version (maybe using a sage-infused sausage), it can be a surprisingly satisfying contrast to a sweet dessert, especially for those who don’t have a huge sweet tooth.
For Cozy Snacks: On a rainy afternoon, or when you just need a little pick-me-up, a small bowl of this gravy with some crusty bread for dipping is pure bliss. It’s that satisfying, stick-to-your-ribs kind of comfort that just warms you up from the inside out. It’s my go-to when I need something quick, easy, and incredibly satisfying on a chilly evening.
Top Tips for Perfecting Your Sausage Gravy
I’ve made this sausage gravy recipe more times than I can count, and over the years, I’ve picked up a few tricks that I think really make a difference. These are the little things that turn a good gravy into an absolutely *great* one.
Choosing the Right Sausage: This is probably the most important starting point! I usually go for a good quality pork breakfast sausage, either mild or medium. If you like a little kick, a spicy sausage is fantastic, but just be aware that it will influence the heat level of the gravy. Avoid pre-cooked sausage crumbles if you can – the fresh stuff browns better and gives you more flavorful drippings to work with. I also find that sausages with sage have a wonderful aroma and flavor that complements the gravy perfectly.
Don’t Skimp on Browning: Really let that sausage get nicely browned and a little bit crispy. Those browned bits stuck to the bottom of the pan, called the “fond,” are packed with flavor. They’ll dissolve into the gravy and add an incredible depth that you just can’t achieve otherwise. Don’t rush this step!
Mastering the Roux: When you add the flour to the drippings, make sure to cook it for at least a minute or two, stirring constantly. This “toasts” the flour, cooking out that raw, starchy taste. You want it to smell slightly nutty, not like raw dough. This is key to a smooth, silky gravy without any unpleasant texture.
Whisk, Whisk, Whisk: The secret to lump-free gravy is gradual addition of the milk and constant whisking, especially at the beginning. Start with about half a cup and whisk until it’s smooth, then add another half cup, and so on. A good whisk is your best friend here! If you do end up with a few small lumps, don’t panic – you can usually whisk them out, or strain the gravy at the end if it’s really bothering you.
Milk Matters: While whole milk will give you the richest, creamiest result, I’ve successfully made this with 2% milk and even a mix of milk and half-and-half in a pinch. For a dairy-free option, you can try unsweetened, unflavored almond milk or soy milk, but it might alter the richness and texture slightly. Experimentation is key!
Seasoning is Key: As I mentioned, breakfast sausage is already salty. Always, always taste your gravy before adding salt. You can always add more, but you can’t take it away! The black pepper is non-negotiable for me; that little bit of spice really wakes up the flavors.
Consistency Control: If your gravy ends up too thick, just whisk in a tablespoon or two of milk at a time until it’s perfect. If it’s too thin, you can let it simmer a little longer to reduce, or, as a last resort, make a quick slurry of 1 tablespoon flour mixed with 1 tablespoon cold water and whisk it into the simmering gravy, letting it cook for another minute or two. This will thicken it up without making it taste pasty.
Storing and Reheating Tips
One of the best things about this sausage gravy recipe is that it reheats beautifully, making it perfect for leftovers. Here’s how I like to store and reheat it to keep it tasting as good as the day it was made:
Room Temperature: Honestly, I don’t recommend leaving it out at room temperature for more than an hour or two. Like most creamy sauces, it’s best to get it into the fridge relatively quickly to maintain freshness and safety.
Refrigerator Storage: Once it’s cooled down a bit, transfer any leftover sausage gravy to an airtight container. It should keep well in the refrigerator for about 3-4 days. I find that glass containers are great because they don’t hold onto odors and you can easily see what you have. Make sure the lid is sealed tightly to prevent it from drying out or picking up other fridge smells.
Freezer Instructions: This gravy freezes surprisingly well! Let it cool completely, then transfer it to a freezer-safe container or a good quality freezer bag, squeezing out as much air as possible. It should stay good in the freezer for about 2-3 months. When you’re ready to use it, thaw it in the refrigerator overnight.
Reheating: The best way to reheat is gently on the stovetop over low to medium-low heat. Stir it frequently. If it seems a little thick after refrigeration or thawing, you can whisk in a splash of milk or water to loosen it up to your desired consistency. Microwaving is also an option, but I find the stovetop method gives you more control and a creamier result. Just be sure to stir it well halfway through to ensure even heating.
Glaze Timing Advice: If you’re making something like biscuits and gravy and planning on reheating them together, I’d recommend storing the gravy separately and reheating it before spooning it over fresh, warm biscuits. This keeps the biscuits from getting soggy. If you’re freezing, definitely freeze the gravy on its own and add it to freshly made or reheated biscuits when ready to serve.
Frequently Asked Questions
Final Thoughts
There you have it – my go-to recipe for the most comforting, delicious sausage gravy you’ll ever make. It’s simple, it’s satisfying, and it’s packed with that nostalgic flavor that just makes everything feel a little bit better. Whether you’re serving it over fluffy biscuits for a lazy Sunday brunch or as a quick and hearty breakfast on a busy weekday, this recipe is a winner. It’s proof that sometimes, the most incredible meals come from the most straightforward ingredients and a little bit of love.
If you give this sausage gravy recipe a try, please let me know how it turns out! I absolutely love hearing from you all, and seeing your creations is the highlight of my day. Drop a comment below, or share your own tips and tricks. And if you’re looking for more comforting recipes, be sure to check out my recipes for fluffy buttermilk biscuits or my easy breakfast casserole! Happy cooking!
Sausage Gravy
Ingredients
Method
- In a large skillet, cook the sausage over medium-high heat. Break it up into small pieces with a meat masher or spatula as it cooks. Cook until the sausage is browned and cooked through. Drain excess grease, if needed. I recommend leaving a little bit of grease in for extra flavor.
- Reduce the heat to medium. Add the butter to the pan with the sausage. Allow it to melt completely.
- Sprinkle the flour over the sausage and butter mixture. Stir well to coat the sausage evenly with the flour. Cook for about 1 to 2 minutes, stirring constantly, to cook off the raw taste of flour.
- Gradually pour in the milk, stirring constantly to avoid lumps. Continue to cook, stirring occasionally until the gravy thickens and reaches your desired consistency, about 5 to 7 minutes.
- Stir in the dried sage and thyme. Add salt and pepper, to taste.
- Remove the pan from the heat. Serve hot over warm biscuits or toast. Sprinkle freshly chopped parsley on top, if desired.
