Made with just three basic ingredients (plus salt and pepper!), this homemade sausage gravy is perfect for spooning over flaky buttermilk biscuits. It’s a quick and easy recipe that takes just 20 minutes to prepare and perfect for weekend breakfasts or holiday brunches!

Overhead view of biscuits and sausage gravy.

If you’ve been using store-bought shortcuts to make your sausage gravy all these years, prepare to be amazed at just how fast and easy it is to make from scratch.

This homemade sausage gravy requires just a few basic ingredients and comes together in 20 minutes flat. The hardest part about this recipe is cooking the breakfast sausage (which isn’t even hard at all!).

I love to serve this gravy over my homemade buttermilk biscuits, but it’s delicious on top of so many different things. This is the perfect recipe to have on hand when you need a quick and filling breakfast, especially on weekends. Although truth be told, I love to make this for an easy weeknight dinner too!

Recipe Video

Overhead view of salt and pepper, milk, ground sausage, and flour.

Ingredient Notes & Substitutions

Sausage

You’ll want to use ground breakfast sausage, not Italian sausage or sausage links. My personal favorite brands to use are JC Potter and Jimmy Dean!

Milk

Whole milk creates the richest, creamiest gravy. I have tested this recipe with low-fat and non-dairy milks too, and although they do work, the gravy is much thinner. I highly recommend sticking with whole milk for best results.

Overhead view of browned sausage in a skillet.
Overhead view of sausage gravy in a skillet.

Tips For Making Sausage Gravy

  • Cook the meat first (and don’t drain the fat!) Make sure the sausage is fully cooked and browned and don’t be tempted to drain the fat. The fat is mixed with flour to create a roux, which is what thickens your gravy.
  • Allow the flour to cook long enough. You want the flour to fully absorb the fat; if you see any white streaks still, don’t add the milk just yet. Once the flour has fully absorbed the fat and has turned golden brown, you can move onto the next step. This will prevent your gravy from having a weird raw flour taste and will ensure it thickens up properly too.
  • Stir well as you’re pouring in the milk. You don’t want any lumps in your gravy!
  • Let it thicken. It will take a few minutes for the gravy to thicken, but keep in mind that it will continue to thicken even more after you take it off the heat too.
  • Season to taste. Everyone’s taste is different, so feel free to season this with however much salt and pepper you prefer. I don’t love a lot of pepper in mine, but my husband does! I usually use less in the gravy and let him add more on top of his portion.
A biscuit smothered in sausage gravy on a plate.

Can I Make This Ahead Of Time?

This sausage gravy is best eaten right after you make it, but you can store it in the fridge for one to two days. It will thicken up quite a bit in the fridge, so I recommend thinning it out with some milk when you reheat it.

What To Serve With It

I personally think that buttermilk biscuits and gravy are the perfect pair, but you can serve this sausage gravy with a variety of different dishes.

If you’re looking for an easier option, my buttermilk drop biscuits are delicious with this gravy. They don’t require any rolling or cutting either, so they’re beginner friendly!

You can also spoon this gravy over hash browns or crispy breakfast potatoes and serve it with scrambled eggs for a protein-packed breakfast.

Overhead view of sausage gravy in a skillet.

I promise you’ll never use a gravy mix again after you try this recipe! If you make it, don’t forget to leave a comment below to let me know how it turned out. Enjoy!

A biscuit topped with sausage gravy.

Sausage Gravy Recipe

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Made with just three basic ingredients (plus salt and pepper!), this homemade sausage gravy is perfect for spooning over flaky buttermilk biscuits.
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Ingredients

Servings: 6 servings
  • 1 pound breakfast sausage
  • ¼ cup all-purpose flour spooned & leveled (32 grams)
  • 3 cups whole milk
  • Salt & pepper to taste

Instructions
 

  • Heat a large skillet over medium heat. Add the sausage to the skillet, breaking it up into smaller pieces, and cook until it’s completely browned and no pink remains. Don’t drain the grease from the pan!
    1 pound breakfast sausage
  • Sprinkle the flour on top of the cooked sausage, stir and cook for about 1 minute.
    ¼ cup all-purpose flour
  • Slowly pour in 1 cup of milk, stirring well, until fully combined. Then, slowly pour in the remaining 2 cups of milk, making sure to stir well. Continue cooking and stirring for a few more minutes until the gravy has thickened, then season with salt and pepper to taste.
    3 cups whole milk,Salt & pepper to taste
  • Remove from the heat and serve over warm biscuits, hashbrowns, etc.

Notes

Storage Instructions: Leftover sausage gravy can be stored in an airtight container in the fridge for up to 2 days. Reheat on the stove or in the microwave, adding a little extra milk as needed to thin it out.
Milk: I prefer to use 3 cups of milk, but if you prefer a thicker gravy you can reduce the milk to 2 ½ cups.
Cuisine: American
Course: Breakfast
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

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