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Sausage Gravy Recipe – A Classic Comfort Food Made from Scratch

Few breakfast dishes are as hearty and satisfying as homemade sausage gravy. Rich, creamy, and packed with savory flavor, this classic Southern staple is traditionally served over warm, flaky biscuits. Whether you’re preparing a weekend brunch or a comforting family breakfast, learning how to make sausage gravy from scratch ensures a flavorful dish every time.

In this detailed guide, you’ll learn exactly how to prepare sausage gravy step by step, along with helpful tips to achieve the perfect consistency and flavor.

What Is Sausage Gravy?

Sausage gravy is a creamy white gravy made by cooking ground breakfast sausage and combining it with flour, milk, and seasonings. The sausage drippings form the base of the gravy, creating deep, savory flavor without needing extra broth.

The key to perfect sausage gravy lies in balancing richness, seasoning, and texture.

Ingredients You’ll Need

To make a traditional sausage gravy, gather the following:

1 pound ground breakfast sausage (pork sausage works best)
2–3 tablespoons all-purpose flour
2 ½ to 3 cups whole milk
½ teaspoon black pepper (adjust to taste)
Salt (if needed)
Optional: pinch of crushed red pepper flakes

Simple ingredients, but when combined properly, they create something extraordinary.

Step-by-Step Method to Make Sausage Gravy

Step 1: Cook the Sausage

Place a large skillet over medium heat. Add the ground sausage and break it apart using a wooden spoon or spatula.

Cook the sausage until it is fully browned and no pink remains. Stir occasionally to ensure even cooking. The rendered fat from the sausage is essential for flavor, so do not drain it unless there is excessive grease.

Tip: If your sausage is very lean, you may need to add 1 tablespoon of butter or oil to create enough fat for the gravy base.

Step 2: Add the Flour

Once the sausage is browned, sprinkle the flour directly over the cooked sausage.

Stir continuously so the flour coats the meat evenly and absorbs the fat. Cook this mixture for about 1–2 minutes. This step forms a roux, which thickens the gravy and removes the raw flour taste.

The mixture will appear slightly paste-like — this is exactly what you want.