Biscuits and gravy is a classic weekend breakfast staple at my house. 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!
I love making a big breakfast on the weekends, and biscuits and gravy is almost always on the menu, along with some fluffy Baked Egg Muffins and a delicious Fruit Salad.
Best Sausage Gravy Recipe
Comfort food on a weekend morning is my favorite way to start the day. There’s something wonderful about a lazy morning with food from the heart. This sausage gravy with biscuits is everything that’s right about weekend brunch. This gravy comes together in about 20 minutes, just enough time for your biscuits to cook and cool a bit. Grab a fork and get ready to dig in. You do not want to miss this recipe!
This recipe is a classic that every home cook should have in their recipe box. It may also be why I can get my husband to hit up his “honey do” list even on a Sunday. I make him biscuits and gravy and he’s on board with pretty much anything after that. 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
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Place a large skillet over medium heat and add some breakfast sausage (not links). Use a wooden spoon to break up the sausage and let it cook until it’s golden brown with no pink. Don’t drain the grease because you’ll need that to make the gravy.
- Add some butter to the skillet and let it melt, then add the flour to the cooked sausage. Stir until the flour disappears, then pour in some milk and stir 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.
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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.
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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.
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Serve warm over homemade biscuits.
Recipe Notes
I used a few extra spices in this sausage gravy 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.
In the past, I didn’t use the garlic powder and paprika just the salt and pepper, and this gravy was still delicious. That being said, even my husband commented on how good the gravy was this time. He didn’t know why it was better, but he noticed. I’m keeping the upgrade.
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 and when eaten together are pure heaven.
What goes with biscuits and gravy?
Sausage gravy and biscuits can be served as a stand-alone meal. However, if you want to fill things out, some hash browns, sweet potato hash, scrambled eggs or breakfast potatoes and fresh fruit are always great additions to your plate. Want to try something totally different but totally delicious? Try pouring sausage gravy over mashed potatoes.
How long will sausage gravy last in the refrigerator?
Storage: Stored properly in an airtight container, sausage gravy will usually around 3 to 5 days. In the freezer, it will last 3 months.
Reheating: Reheat the gravy on stove or in the microwave separately from the biscuits, stirring halfway through heating.
More Breakfast Recipes to Try
- Baked Cinnamon French Toast Casserole
- Loaded Breakfast Tater Tot Casserole
- Baked Egg Muffins
- Bakery Style Chocolate Chip Muffins
Sausage Gravy
Ingredients
- 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
Instructions
- 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.
My first time ever making sausage gravy, it turned out great! Thank you!
You are so welcome Stephanie! Thanks for stopping by.
Amazing ❤️ Thank you for the recipe !
You are so welcome Ali! Thanks for stopping by.
Are you supposed to drain the sausage before continuing with the rest of the recipe.?
No, the grease is what helps to make the gravy.
I have to disagree with the garlic powder. Was not happy with that flavor. Everything else was great.
I appreciate your feedback Carol. Everyone’s tastes are a little different.
This is awesome! My family looooooved it.
Thank you Sheri! Sounds like a winner!
Love this recipe turns out perfect ever time !!!
Nice! Thanks for stopping by Mitchellshoemaker.
Great article! I personally love biscuits and gravy. Usually when I fix biscuits and gravy, I love eating it, with some eggs and country fried taters, or hash browns.
Thanks John! I totally agree with that combination. YUM!
It’s so much better with bacon grease instead of butter….. Southern girl thang😀
Your recipe is so similar to how i make mine, except I add an onion diced to the sausage as it browns and add thyme instead of sage. Thyme adds less salt to the flavor than sage. Don’t forget a few dashes of tabasco or hot sauce of your choice. It adds a bit of zing without the heat. Give this to try, i know you’ll never make it any other way again