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This easy sausage gravy recipe combines browned pork sausage with milk, butter, and black pepper for a creamy, savory gravy. Serve the gravy warm over Homemade Biscuits for classic biscuits and gravy, or spoon it over toast, potatoes, or other dishes you enjoy.
Recipe Summary
- 🔪 Prep Time: 5 minutes
- 👨🍳 Cook Time: 10 minutes
- ⏱️ Total Time: 15 minutes
- 🍽️ Servings: 3 people
- 🏷️ Calories: ~352 calories
- 🍳 Cook Method: Pan-fry & Simmer
- ✨ Flavor Profile: Creamy, rich, and savory, with browned pork sausage, a smooth milk-based gravy, and plenty of black pepper with a hint of cayenne
- 🧩 Difficulty: Easy (Perfect for serving over biscuits, toast, or potatoes)
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Biscuit Gravy
When I’m in the US, biscuits and gravy is one of those comforting meals I enjoy having, especially with warm, fluffy biscuits and creamy sausage gravy. It’s a classic Southern American dish that I’ve come to appreciate, and it’s surprisingly simple to make at home.
For my biscuit gravy, I use pork sausage, milk, butter, and flour, then season it with plenty of black pepper and a pinch of cayenne pepper. I like having plenty of small pieces of sausage throughout the gravy, so you get a little sausage with every spoonful.
Serve it warm over freshly baked biscuits like my Homemade Biscuits and Red Lobster Biscuits for a comforting meal that is simple, hearty, and easy to make at home.
Sidenote: You may see biscuit gravy and sausage gravy used interchangeably. Biscuit gravy is a general term for gravy served with biscuits, while sausage gravy specifically means gravy made with sausage. The sausage version is the classic choice for biscuits and gravy, which is the version I’m sharing here.
Tips For Making The Best Sausage Gravy
Sausage gravy is simple to make, but a few small details will help you get the smooth, creamy consistency you’re looking for.
- Use your favorite sausage: The sausage is the main source of flavor in the gravy, so choose one you enjoy. Pork sausage is the classic choice, but you can also use breakfast sausage, Italian sausage, chicken sausage, or turkey sausage. Keep in mind that the seasoning and fat content will vary, so the flavor of the gravy may be slightly different.
- Adjust the flour for the consistency you like: I use 1 to 1½ tablespoons of all-purpose flour. Use 1 tablespoon for a slightly thinner gravy, or the full 1½ tablespoons if you prefer it thicker.
- Don’t make the gravy too thick: The gravy should be creamy and spoonable, not stiff. Keep in mind that it will thicken a little more as it cools.
- Taste before adding more salt: Sausage can vary in saltiness, so taste the finished gravy before adding extra salt. You may not need as much as you think.
- Adjust the consistency if needed: If the gravy becomes too thick, stir in a little milk to loosen it. If it is too thin, let it simmer a little longer until it reaches the consistency you like.
Ingredients You’ll Need
- Pork sausages
- Butter
- All purpose flour
- Milk
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Pro Tip #1: Choose Your Sausage
I used fully cooked pork sausage because it is more easily accessible, but raw sausage is preferred for this recipe. Both raw and cooked sausage work well for this recipe.
Pro Tip #2: Use Unsalted Butter
I recommend using unsalted butter because the sausage can already be quite salty, making it easier to control the saltiness of the gravy. You can use salted butter if that’s what you have, but you may need less added salt.
Pro Tip #3: Highly Recommend Whole Milk
I highly recommend whole milk because it gives the gravy a rich, creamy texture. You can use low-fat if you prefer, but the gravy will be slightly less rich. I don’t recommend skim milk, as it can make the gravy thinner and less creamy.
Pro Tip #4: Freshly Ground Black Pepper
Black pepper is an important part of sausage gravy, so I like using freshly ground black pepper for a more noticeable peppery flavor. You can adjust the amount to your taste.
Pro Tip #5: Cayenne Pepper
I add a pinch of cayenne pepper for a little heat. It is completely optional, so leave it out if you prefer a milder gravy.
How To Make Sausage Gravy
First, remove the casing from the sausage. If you need a little more help with this step, see my How To Remove Sausage Casing guide.
Next, chop the sausage into smaller pieces. This makes it easier to break apart with a fork in the next step.
Now, use a fork to break the sausage into smaller pieces. You want the sausage broken down into small pieces that will spread nicely throughout the gravy.
Set a saucepan over medium heat and add the butter. Let the butter melt completely before adding the sausage.
Add the sausage to the melted butter and cook until browned on the surface. Break up any larger pieces as they cook, and let the sausage cook through before moving on to the flour.
Pro Tip: Different sausages have different fat levels. If the sausage doesn’t release enough fat, add 1 tablespoon more butter.
Sprinkle the flour over the sausage and stir well until the flour is evenly incorporated.
Pro Tip: Make sure the flour is mixed well with the sausage and fat before adding the milk. This helps the flour blend smoothly into the gravy.
Pour in the milk and stir until well combined. Bring the mixture to a gentle simmer and cook until the gravy starts to thicken.
Pro Tip: The gravy should coat the back of a spoon but still be easy to pour. It will thicken slightly more as it cools, so don’t wait until it becomes very thick in the saucepan.
Add the black pepper, salt, and cayenne pepper, if using. Stir everything together, then taste the gravy and adjust the seasoning if needed.
Pro Tip: Taste before adding extra salt. Sausage can vary quite a bit in saltiness, so you may not need much additional salt.
Serve the gravy warm over freshly baked Homemade Biscuits or any other dishes you enjoy.
Frequently Asked Questions
I don’t recommend using cornstarch for this recipe. Cornstarch tends to make the gravy thicker and more gel-like, rather than giving it the soft, creamy consistency you want for serving over biscuits.
Yes. Biscuit gravy can be made ahead and refrigerated until you’re ready to serve it. It will thicken considerably when chilled, so reheat it gently and stir in a little milk to loosen it.
Store it in an airtight container in the refrigerator for 3 to 4 days. Reheat it gently and add a little milk if needed to bring it back to a creamy consistency.
I don’t recommend freezing it. Because the gravy is made with milk, the texture can change after freezing and thawing, and it may become slightly separated or grainy.
This recipe is 325 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Homemade Recipes You Might Like
Sausage Gravy
Ingredients
- 2 pork sausages
- 1 tablespoon butter
- 1-1½ tablespoons all purpose flour
- 1 cup milk
- ¼ teaspoon black pepper
- 1 pinch salt, or to taste
- 1 pinch cayenne pepper, optional
Instructions
- Remove the sausage casing. For an easy method, see my How To Remove Sausage Casing guide.
- Chop the sausage into small pieces.
- Break up the sausage with a fork into small pieces.
- Set a saucepan over medium heat. Add the butter and let it melt.
- Add the sausage and cook until browned on the surface.Pro Tip: If the sausage does not render enough fat, add. 1 tablespoon butter.
- Add the all purpose flour and stir well to coat the sausage. Pour in the milk and stir until well combined. Bring to a gentle simmer and cook until the gravy is slightly thickened.Pro Tip: The gravy should be thick enough to coat the back of a spoon but still pourable. It will thicken slightly more as it cools.
- Add the black pepper, salt, and cayenne pepper. Stir well to combine.
- Serve warm over biscuits.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
