Can I make sausage gravy ahead of time?

Absolutely! Sausage gravy holds up well in the fridge and even develops more flavor as it sits. Just reheat it gently on the stovetop, adding a bit of milk if needed to loosen the consistency.

What type of sausage works best for gravy?

Traditional pork breakfast sausage is classic, but feel free to use your favorite—hot, mild, sage, or even turkey or chicken sausage. Each one brings its own spin to the dish, so don’t be shy to swap depending on your taste or what’s in the fridge.

How do I fix gravy that gets too thick?

No worries! Simply stir in a splash or two of milk while reheating until it reaches your desired consistency. The flour continues to thicken as it cools, so thinning it out is completely normal.

Can I make this dairy-free?

Yes—use your favorite unsweetened non-dairy milk (like oat or almond milk). The end result will be lighter but still plenty creamy, especially if you use a sausage with a bit more fat.

Simple Sausage Gravy Recipe

Name: Simple Sausage Gravy Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Southern American
Ingredients: 1 pound ground pork sausage; 1/4 cup all-purpose flour; 3 cups milk; Salt, to taste; Black pepper, to taste

Homemade sausage gravy is the kind of comfort food that instantly transports you to a cozy Southern kitchen. It’s creamy, hearty, and so deeply savory you’ll want to mop every drop up with a buttery biscuit. The best part? This sausage gravy recipe is ridiculously simple, coming together in just about 10 minutes with only a handful of pantry staples. Perfect for busy weeknights or lazy weekend brunches, it’s satisfying, reliable, and endlessly delicious—basically the warm hug your breakfast table needs.

Why You’ll Love This Recipe

Unbeatable Simplicity: You won’t find an easier gravy—all it takes is one skillet, a few basic ingredients, and less than 15 minutes from start to finish.
Ultimate Comfort: This dish is the heart and soul of hearty breakfast, the kind you crave when you want something rich, creamy, and filling.
Versatile: While it’s traditional over biscuits, this gravy is magic poured over everything from toast to fried potatoes.
Customizable: Adjust the seasoning, use your favorite sausage, or try alternative milks. It’s a recipe that welcomes experimentation.

Ingredients You’ll Need

Let’s talk about the handful of ingredients that make this gravy sing:

Ground Pork Sausage: The flavorful foundation. Choose a good-quality breakfast sausage—mild, hot, or sage, depending on your mood. Patties or links can work too, just remove the casings.
All-Purpose Flour: Essential for thickening the gravy. Make sure every bit of sausage is coated—no raw flour aftertaste here.
Milk: This is what gives the gravy silky body. Whole milk makes it rich and lush, but 2% will do if that’s what you have.
Salt and Pepper: The only seasoning you need. Always taste at the end before adding more; sausage brings plenty of saltiness.
Optional additions include a pinch of cayenne for gentle heat, fresh herbs for brightness, or a splash of heavy cream for added decadence.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Craving something new? Here are a few tasty twists:

Spicy Sausage Gravy: Use hot breakfast sausage, or add cayenne or crushed red pepper flakes for a fiery twist.
Herbed Gravy: Stir in chopped chives, thyme, or parsley for a fresh pop at the end.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose—just check for any clumping and whisk well.
Turkey or Chicken Sausage: Lighten it up by swapping pork for poultry sausage; just note the gravy will be a tad less rich.
Creamy Upgrade: Add a splash of cream or half-and-half along with the milk for a more decadent finish.

How to Make Simple Sausage Gravy

Step 1: Brown the Sausage

Start by heating a large skillet over medium-high heat. Add ground sausage and break it up with a spatula, letting all those lovely bits brown evenly. Give it about 8 minutes, until it’s golden and cooked through. The sausage should be crumbly, with no pink remaining.

Step 2: Add the Flour

Scatter the all-purpose flour directly over the sausage. This is where the magic starts: stir it in well, making sure no dry spots of flour remain. The flour will soak up the fat and start forming the base for your roux.

Step 3: Pour in the Milk

Slowly add the milk, stirring constantly to avoid lumps. Keep the mixture moving as you pour so your gravy stays smooth and silky. Bring it up to a gentle boil—this won’t take long on medium heat.

Step 4: Simmer and Thicken

Once boiling, reduce the heat to low and let your gravy bubble gently for 2 to 3 minutes. Watch the transformation! It’ll thicken right up and develop a creamy texture. If it gets too thick, just splash in a little extra milk to loosen.

Step 5: Season and Serve

Taste your gravy. Add salt and pepper as needed—remember, sausage can be salty, so season mindfully. Serve the gravy piping hot over split biscuits, crunchy toast, or even hashbrowns.

Pro Tips for Making the Recipe

Don’t Drain the Fat: The fat from the sausage is crucial—it helps blend the flour and gives your gravy that classic flavor and unctuousness.
Go Slow with the Milk: Adding it gradually while stirring prevents any lumps and ensures a smooth, creamy gravy.
Keep Stirring: Stir throughout, especially after adding the milk, for even thickening and to avoid sticking at the bottom.
Adjust Consistency: If the gravy thickens too much as it stands, just stir in a splash of milk before serving to return it to perfect creaminess.

How to Serve

Sausage gravy is heavenly spooned over homemade Southern biscuits (my top pick!), but don’t stop there. Pour it over toasted English muffins, bagels, or crunchy sourdough for a quick breakfast. Got leftover country potatoes or hashbrowns? A generous ladle of this gravy makes them irresistible. For a hearty dinner twist, try it served over chicken-fried steak or alongside scrambled eggs—pure comfort any time of day.

Make Ahead and Storage

Storing Leftovers

Leftover sausage gravy keeps beautifully. Transfer cooled gravy into an airtight container and refrigerate for up to 3 days. The flavors deepen and it reheats deliciously.

Freezing

Sausage gravy can be frozen, though the texture may change slightly. Spoon it into freezer-safe containers, let cool completely, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, pour gravy into a skillet or saucepan and warm gently over low heat, stirring often. Add a splash of milk if it has thickened too much. It can also be reheated in the microwave in short bursts, stirring in between.

FAQs

Can I make sausage gravy ahead of time?

Absolutely! Sausage gravy holds up well in the fridge and even develops more flavor as it sits. Just reheat it gently on the stovetop, adding a bit of milk if needed to loosen the consistency.
What type of sausage works best for gravy?

Traditional pork breakfast sausage is classic, but feel free to use your favorite—hot, mild, sage, or even turkey or chicken sausage. Each one brings its own spin to the dish, so don’t be shy to swap depending on your taste or what’s in the fridge.
How do I fix gravy that gets too thick?

No worries! Simply stir in a splash or two of milk while reheating until it reaches your desired consistency. The flour continues to thicken as it cools, so thinning it out is completely normal.
Can I make this dairy-free?

Yes—use your favorite unsweetened non-dairy milk (like oat or almond milk). The end result will be lighter but still plenty creamy, especially if you use a sausage with a bit more fat.

Final Thoughts

If you’re searching for a no-fuss breakfast staple or a comforting breakfast-for-dinner treat, this simple sausage gravy recipe delivers every time. It’s rich, endlessly satisfying, and comes together faster than you’d think. Whether you stick to the classic biscuits and gravy or try new pairings, you’ll love how easy and flavorful this dish is. Don’t wait for a special occasion—grab a skillet, and give it a try tonight!