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Whip up this easy and flavorful sausage gravy to go along with your favorite biscuits for a filling and comforting breakfast or brunch.
I don’t know about you, but I’ve had some questionable biscuits and gravy in my life.
You know what I’m talking about. Dry biscuits topped with gloppy, flavorless gravy. It’s not good.
But you know what is good? Knowing how to make delicious sausage gravy!
Honestly, it’s one of those dishes that is really easy to make and can be so delicious when it’s done well. All it takes is a handful of simple ingredients and about 20 minutes to make.
EASY AND DELICIOUS SAUSAGE GRAVY
Depending on where you live, biscuits and gravy are probably a staple on breakfast and brunch menus.
I can get caught up in thinking that anything that is usually on a restaurant menu (like eggs benedict) is hard to make, but that’s so often not the case at all!
Sausage gravy is one of those things that is actually really simple and when done right, can be so flavorful. Pair it with your favorite biscuits for the best comfort-food breakfast.
If you’ve never tried making sausage gravy at home, don’t worry. I’m going to walk you through it. Soon, you’ll be impressing all of your family with a delicious brunch!
HOW TO MAKE SAUSAGE GRAVY
Homemade sausage gravy is so good when it’s done right. It’s easy to make, so let’s talk about it!
What sausage should you use?
Obviously the key ingredient in this recipe is sausage, but what kind of sausage should you look for?
You want to look for country sausage or breakfast sausage. It will come in one-pound tubes or sometimes in wrapped packs directly from the grocery store butcher.
It’s the same kind of sausage you’d want to use for sausage balls or in make-ahead breakfast casserole.
If you can avoid it, don’t grab sausage links or sausage patties. You can break these up (remove the casings on the links first) to turn into sausage gravy, but it will be a lot more work. Grab the bulk ground sausage if you can find it.
Country sausage often comes in mild, medium, and hot versions. Use whichever your family likes; keep it mild if you don’t want any heat, or grab medium or hot if you like things spicy.
Other ingredients you’ll need
Aside from the sausage, you will also need:
- 2 tablespoons butter
- ½ of a medium onion, finely diced
- 1 clove garlic, minced
- Heaping ¼ cup flour
- 3 cups whole milk
- ½ tablespoon dried sage
- Salt and pepper to taste
I have had sausage gravy that didn’t include onion, garlic, or sage, but I’m gonna tell ya: it was bland, ok? Trust me, it’s worth chopping up an onion for the extra flavor here.
Flour is what will thicken up our gravy, so it’s definitely needed in this recipe. I also prefer to use whole milk, but you could use reduced-fat milk if it’s what you have on hand.
Making this recipe
Grab a high-sided skillet or a dutch oven and brown the sausage over medium-high heat. Be sure to break the sausage up as it cooks.
Once the sausage is brown, don’t drain the fat – we will need it for our roux in a bit.
Add the butter and onion to the pan, cooking over medium heat until the onion is soft and translucent. This will take about 3-4 minutes. Add the garlic and cook for another minute.
Sprinkle the flour all over the sausage mixture and stir so all of the ingredients are coated in the flour. Cook for 1-2 minutes, stirring constantly, to help cook the flour a bit.
Slowly add in the milk and the sage and cook, stirring constantly, until the gravy comes to a simmer and starts to thicken.
Let the sausage gravy simmer for a few minutes until it is thick and creamy. Season with salt and pepper to taste.
If you want a thinner gravy, simply add more milk, a splash at a time, until it is your desired consistency.
Serve the gravy warm over your favorite biscuits, such as buttermilk drop biscuits, Bisquick biscuits, or sweet potato biscuits.
MAKE-AHEAD AND REHEATING TIPS
If you’re planning a big breakfast or brunch, you may want to prep your sausage gravy ahead of time.
This sausage gravy will keep in an airtight container in the refrigerator for up to 3 days. You can also freeze it in an airtight container or zip-top freezer bag for up to 3 months. Let it thaw in the refrigerator overnight.
To reheat, place the gravy in a saucepan over low heat. As it reheats, whisk it occasionally to bring the gravy back together.
Sometimes when sausage gravy is reheated it can be a bit on the thick side, so just add a few splashes of milk to thin it out if needed.
If you want to keep your gravy warm for a biscuits and gravy buffet, pour it into a slow cooker on warm and let your guests serve themselves!
Sausage Gravy
Equipment
Ingredients
- 1 pound country or breakfast sausage
- 2 tablespoons butter
- ½ of a medium onion finely diced
- 1 clove garlic minced
- ¼ cup flour heaping
- 3 cups whole milk
- ½ tablespoon dried sage
- Salt and pepper to taste
Instructions
- In a large high-sided skillet or a dutch oven, brown the sausage over medium-high heat, breaking it up as it cooks.
- Add the butter and onion, cooking over medium heat until the onion is translucent, 3-4 minutes. Add the garlic and cook for 1 more minute.
- Sprinkle the flour all over the sausage mixture and stir to coat all of the ingredients. Cook for 1-2 minutes, stirring constantly. Slowly add the milk, followed by the dried sage; cook, stirring constantly, until the mixture comes to a simmer and starts to thicken. Let simmer for a few minutes until thick and creamy. Taste and season with salt and pepper as desired.
- Serve warm over biscuits.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
