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This homemade Sausage Gravy Recipe is rich, hearty, and perfect over your next batch of flaky biscuits. Whether you make the biscuits from scratch or take a store-bought shortcut, don’t cut the corners on your gravy!
Meggan’s notes
Sausage gravy is easy to make, but it’s all about the technique! As a classically-trained chef, I’m an expert sauce maker who has been down this road before, and I am so excited to show you the way.
Whether this is your first time making sausage gravy or you’ve been making it for years, this ratio has the right fat-to-flour ratio so you get the right consistency for your gravy, perfect for drizzling over your next batch of biscuits. You’ll also get plenty of flavor from pork sausage and spices, and the recipe tastes just like the one you know from your favorite breakfast spot.
Make your biscuits first because this gravy comes together fast. Speaking of biscuits, I have several recipes for homemade biscuits to offer below, but feel free to take a shortcut and buy store-bought. No shame in taking shortcuts to feed the ones you love. The sooner the biscuits are done, the sooner you can feed them!
Table of Contents
Ingredient notes
- Sausage: Look for unseasoned pork sausage; you’ll be adding your own seasonings.
- Biscuits: Buttermilk Biscuits, 3-Ingredient Homemade Biscuits, or even store-bought biscuits. I also have a tutorial on the best biscuit cutters if you bake often.
Step-by-step instructions
- In a small bowl, combine flour, fennel, sage, and 1 ½ teaspoons pepper. In a large skillet over medium heat, cook sausage until no longer pink, about 8 minutes. Break up any clumps with a wooden spoon and do not drain.
- Sprinkle flour mixture over sausage and cook, stirring constantly, until flour has been absorbed, about 1 minute.
- Slowly stir in milk and simmer until gravy has thickened, about 5 to 7 minutes. Season with salt to taste (I like 1 teaspoon).
- Serve over split biscuits.
Recipe tips and variations
- Yield: This recipe makes 5 cups gravy, enough for 8 generous servings of a heaping ½ cup gravy. It’s enough gravy for 8 biscuits.
- Storage: Transfer leftover gravy to an airtight container and refrigerate for up to 4 days. Reheat in a saucepan on your stovetop, thinning with milk if the gravy appears too thick.
- Freezer: The gravy is best made to order, the day you need it.
Frequently Asked Questions
Use plenty of fresh spices for flavor. This recipe also uses whole milk for extra richness. A high-quality pork sausage will infuse the gravy with flavor, too.
Country gravy is made without sausage. Instead of relying on sausage fat for the roux, country gravy uses butter.
Admittedly, Biscuits and Gravy is pretty beige. Garnish with fresh sage, parsley, rosemary, or fennel fronds, if you have one handy.
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Sausage Gravy Recipe
Ingredients
- 1/3 cup all-purpose flour
- 1 teaspoon ground fennel
- 1 teaspoon ground sage
- Salt and freshly ground black pepper
- 1 pounds pork sausage (see note 1)
- 4 cups whole milk
- 8 biscuits for serving (see note 2)
Instructions
- In a small bowl, combine flour, fennel, sage, and 1 ½ teaspoons pepper. In a large skillet over medium-high heat, cook sausage until no longer pink, about 8 minutes. Break up any clumps with a wooden spoon and do not drain.
- Sprinkle flour mixture over sausage and cook, stirring constantly, until flour has been absorbed, about 1 minute.
- Slowly stir in milk and simmer until gravy has thickened, about 5 to 7 minutes. Season with salt to taste (I like 1 teaspoon). Serve over split biscuits.
Notes
- Sausage: Look for unseasoned pork sausage; you’ll be adding your own seasonings.
- Biscuits: Buttermilk Biscuits, 3-Ingredient Homemade Biscuits, or even store-bought biscuits. I also have a tutorial on the best biscuit cutters if you bake often.
- Yield: This recipe makes 5 cups gravy, enough for 8 generous servings of a heaping ½ cup gravy. It’s enough gravy for 8 biscuits.
- Storage: Transfer leftover gravy to an airtight container and refrigerate for up to 4 days. Reheat in a saucepan on your stovetop, thinning with milk if the gravy appears too thick.
- Freezer: The gravy is best made to order, the day you need it.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I strongly suggest letting the flour to oil get a rich brown color not just cook for a minute. This is the true key to the best gravy ever. It’s all about a dark rich rue. 😉
Thanks, Elizabeth! 😊 – Meggan
Delicious
Thanks, Brenda! Take care! – Meggan