Homemade Sausage Gravy is one of those warm, delicious dishes I remember my mama making in my childhood. Flavorful gravy over flaky, warm biscuits could get me moving even on chilly days. When I became an adult and learned how to do it myself I was amazed at how incredibly easy it was to make and now I regularly enjoy the site of my own husband and children wolfing down my Homemade Sausage Gravy with smiles on their faces. If you love sausage gravy too but have been intimidated, thinking it was difficult to make then I am here to make it easy for you! Biscuits..now that’s another matter entirely, I have not been able to make a great biscuit recipe so I rely on the canister of ready made ones for my base- use your favorite recipe if you have one.
Homemade Sausage Gravy
Ingredients:
- 1 lb. mild pork sausage
- 2 1/2 cups whole milk
- 1/4 cup all purpose flour
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Directions:
In a large skillet over medium heat brown sausage until cooked throughout, break into small pieces.
Stir in flour and cook for 1 minute.
Add milk, salt, pepper and simmer for 5-7 minutes over low until gravy begins to thicken.
Serve over your favorite biscuits or even toast.
Make your own homemade biscuits too using our Homemade Bisquick recipe
Do you have a favorite breakfast recipe from your childhood? Share it with us!
- 1 lb. mild pork sausage
- 2 1/2 cups whole milk
- 1/4 cup all purpose flour
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- Serve over your favorite biscuits or even toast.
- In a large skillet over medium heat brown sausage until cooked throughout, break into small pieces.
- Stir in flour and cook for 1 minute.
- Add milk, salt, pepper and simmer for 5-7 minutes over low until gravy begins to thicken.
Sheila says
I add diced onion when browning sausage and then about a Tbsp of Worcestershire sauce when adding milk and a little bit of garlic powder or salt.
Cornelia Cooley says
I add about 1 tbsp of Worcestershire sauce to mine .
Mike says
No. 1st use bob Evans sage sausage or whatever sausage is in your area that has sage. If it don’t, that’s fine you can add sage. Cook through breaking it to small pieces add sage spice. When it’s all cooked put heat on low and add flour til it’s all coated really well. Almost to the point you think you added too much (when it’s no longer sticking to the sausage but collecting to the bottom of the pan). Add your milk so it’s even with the sausage. Keep on a low heat and cook til it starts to thicken to a consistency your looking for. It it gets too thick you can always add more milk. But when I said add sage, if you like it a lil on the spicy side (southern style) don’t be shy on the sage. Scoop and enjoy on the biscuits or toast of your choice. Add salt and pepper to taste. There’s many ways too cook it, but if you want a good southern biscuit and gravy do not forget the sage. You will thank me later.
Deborah Jarzynka says
Yep, that’s my reciepe but I add the milk to the cooked sausage and heat till just start to simmer.
Mean while I take flour put in cup, add enough milk to make a paste…..mix till very creamy and ALL lumps are gone. Add little more milk till just runny and pours outta cup.
Add to simmering sausage and milk. Stirring till gravy is to desired thickness.
This way of mixing I never have lumps.
Terry Moore says
Do we need to drain greasy from sausage
Brett says
I do.
Jim says
My milk never thickened! What can I do to make it do that after all the steps have been done?
Jody says
Hi Jim, If your gravy did not thicken up you just need to add more flour. You do not want to add flour directly to your hot gravy, instead mix 2 T. flour and 2 T. water until well combined, stir slowly into your mixture-this should do the trick!
Linda Cundiff says
One of my tricks is just browning the heck out of the sausage with 4 tbsp of butter with a lot of pepper for flavor. Some onion salt. Then my mom pours her milk in before she even does the flour. Then she gets one of them shakers and puts flour and water in it and makes it into a thickening agent. She lets the milk boil in the big pot. The whisks in her flour agent and keeps stiring it in. Usually we add 4oz of flour to water if its a lil thicker and you cant shake it add a lil more water shake it up and pour it in and cook for about a minute to get the floury taste out. 😀 And, you got a big pot of gravy.
brenda says
add cream of mushroom soup!!
Oliver says
No!!! No!!! No!!!! If u making it from scratch! ! Don’t add cream of mushroom! !! Make it right, u won’t regret it!
Tally erp 9 says
Sounds amazing!!!
Sharon Downey says
My favorite biscuit recipe is the one on the Bisquick box. Really don’t care for the ones out of the can.
I look forward to trying your recipe for gravy.
Jamie says
My husband would love this! Pinned it to try for him one morning. Thank you for sharing it with us at the #HomeMattersParty