Biscuits and gravy is a classic weekend breakfast staple. This easy Homemade Sausage Gravy recipe only takes 20 minutes to prepare and is as good as any breakfast joint. Serve over fresh hot biscuits and you’re set!
Best Sausage Gravy Recipe
This sausage gravy with biscuits is everything that’s right about weekend brunch. This gravy comes together in about 20 minutes, just enough time to bake your biscuits and let them cool a bit.
This recipe is a classic southern breakfast that every home cook should have in their recipe box. Trust me, one bite and you’ll be hooked! Cook the sausage, make the roux, thicken it up. It’s easy enough that even older kids can get in on the fun.
How to Make Sausage Gravy
Cook the sausage: Place a large skillet over medium heat and add some breakfast sausage (not links) and use a spatula to break it. Brown the sausage and let it cook until it’s golden brown with no pink remaining. Don’t drain the grease because you’ll need that to make the gravy.
Make the roux: Add some butter to the skillet and let it melt, then sprinkle flour over the sausage. Stir until the flour disappears, then add milk, stirring constantly until no lumps of flour are visible. Use any kind of milk you have on hand, just know that the higher the fat content, the richer the gravy will be.
Thicken the gravy: Stir in the rest of the milk and bring to a boil. The gravy will begin to thicken, but be sure to stir often to prevent the milk from scalding.
Season: Flavor the gravy with seasonings, including salt and pepper, garlic powder, paprika and sage. Pro tip: I always taste before adding salt; different brands of sausage, like Jimmy Dean, can be saltier than others.
Serve: Spoon the sausage gravy over warm over homemade biscuits, slices of bread or even mashed potatoes.
About the spices
I used a few extra spices in this recipe to give it a flavor boost. The combination of salt, garlic powder, and paprika is kind of like making a quick seasoned salt. It adds a depth of flavor to the gravy that’s really nice.
How to serve biscuits and gravy
While your sausage gravy is simmering, bake your biscuits. You can use the canned variety if you prefer, but making homemade biscuits is almost as easy! To serve, split biscuits in half and lay the halves on a plate. Some like to butter the biscuits so you can do that if you want. Spoon the sausage gravy over the biscuits, using a little or a lot. The biscuits soak up the gravy and soften them, making them just melt in your mouth.
Here are some of our favorite sides to serve with biscuits and gravy:
Sausage gravy and biscuits can be served as a stand alone meal for breakfast or dinner. But if you want to round out your plate, serve with some scrambled eggs, hash browns and fresh fruit. If you want to try something really different but totally delicious, try pouring sausage gravy over mashed potatoes.
Store gravy in the fridge, covered tightly, for 3-5 days, and in the freezer for up to 3 months. Reheat gravy on the stove or in the microwave separately from the biscuits, stirring halfway through heating.
Mixing flour with a fat, like butter or the grease from the sausage creates a roux that acts as the thickener for the gravy. Once you add the milk, it bubbles and reduces and becomes a thick gravy.
If your gravy is too thin, you can add a cornstarch slurry to thicken it. Mix a tablespoon of water with a tablespoon of cornstarch, then add it to the skillet. Turn the heat to medium and let it bubble and simmer until it’s thickened to your liking.
More Breakfast Recipes to Try
- Baked Cinnamon French Toast Casserole
- Loaded Breakfast Tater Tot Casserole
- Baked Egg Muffins
- Bakery Style Chocolate Chip Muffins
- 1 pound breakfast sausage
- 2 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 2 ½ cups milk
- 1 teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon paprika
- Fresh sage finely chopped, for garnish
- Place a large skillet over medium heat. Once the pan is hot, add the sausage. Use a wooden spoon to break up the sausage. Cook for 8 to 10 minutes or until no longer pink and nicely browned.
- Add butter to skillet and stir until melted. Sprinkle flour over sausage and stir to coat. Cook for 1 minute.
- Pour in 1 cup of milk. Stir to incorporate the flour and prevent lumps. Pour in the rest of the milk and stir.
- Bring to a simmer and cook until gravy thickens, about 8 to 10 minutes, stirring frequently to prevent the milk from scalding.
- Remove gravy from heat. Stir in pepper, salt, garlic powder, and paprika. Sprinkle with sage before serving, if desired. Serve warm over biscuits.