It’s one of those hearty, stick-to-your-ribs kinda things that just gets you going in the morning. For me, it just tastes like home.
And my super quick and easy method doesn’t require any draining and it all cooks in one skillet – making it a cinch to make.
A few things to keep in mind:
This recipe uses a pound of bulk breakfast pork sausage. You know the kind in the plastic tube thing? We like to use the mild sausage since we never know who might show up at the breakfast table, but the hot sausage works just as well. In fact, it adds even more flavor to the gravy.
You can use bulk turkey sausage here, but it won’t render out enough fat to make the gravy. So you’ll need to add about 3 tablespoons of butter to the sausage as it cooks.
As you’re browning the sausage – you need to actually get some brown color on it. Don’t just cook it through. Let it sit still in the pan some so it can get some of those browned bits on it. That adds tons of flavor.
To make the gravy, we need to make a roux. And being that we’ve got all that fat rendered out of the sausage, we’ve got a head start. There’s no need to spoon the sausage out or drain the grease away. Simply sprinkle the flour right over the sausage and grease right in the pan. Then stir, stir, stir. We need to cook the flour a bit without letting it brown. This usually takes 2 to 3 minutes.
Next, you’ll gradually add in the milk, stirring well after each addition. Some folks like a thick gravy, so using about 2 cups of milk will be enough. Others like it thinner, so you can add up to 1/2 cup (or more) to the gravy to get it thinner. I like to use whole milk here, but 2% or skim will work in a pinch.
Reduce the heat to a simmer and allow the gravy to thicken.
When it comes time to season, a little salt may be necessary depending on the amount of salt in your sausage. Black pepper is a must, for me, so I’m pretty generous with it. Again, this is a personal preference, so add it until it tastes right to you.
Now, the gravy will thicken even more as it sits, so feel free to stir in a little more milk to thin it out if it starts getting too thick.
There you have it! You just made sausage gravy!! Grab the biscuits and enjoy!
Sausage Gravy
Ingredients
- 1 pound bulk ground pork breakfast sausage (mild or hot)
- 1/4 cup all-purpose flour
- 2 to 2 1/2 cups milk
- salt
- pepper
Instructions
- In a large skillet over medium-high heat, crumble and brown the sausage. Don't just cook it, but actually allow it to brown some. It adds flavor. Do not drain the grease away.
- Sprinkle the flour over the sausage and stir. Cook for 2 to 3 minutes, stirring constantly.
- Gradually add the milk, stirring well after each addition. Reduce to a simmer and allow the gravy to thicken, stirring frequently. For thicker gravy, add about 2 cups total. For thinner gravy, add more milk. Add salt and lots of black pepper to taste. Serve immediately.
Notes
Shirley Farish says
Mercy me, this sounds so good to me. I will add the hot sausage to my grocery list. Thanks for sharing.
Sherrie Letto says
I grew up on sausage gravy and biscuits, too. 😋 Sometimes I make breakfast for dinner and this is always a quick, yummy go to. I just can’t understand why people would buy the jarred gravy when this is so easy and good. 🤷♀️
Stacey says
It is pretty easy, right?? We’re big fans of breakfast for supper at our house!
Winnie Mom says
I’ve been making peppered sausage gravy with biscuits for what seems like ages. If I don’t use the hot sausage I will add some crushed pepper flakes for just a little kick. In winter months will fix this for supper with grits and or potatoes and eggs too. Didn’t grow up eating this but after moving to the deep south, I’ve enjoyed cooking and eating this a lot.
My late husband used to make a peppered gravy using dried beef to have with biscuits or sometimes just toast.
Thanks for sharing.
Stacey says
Thank you!
Vickie says
We live in “Southern” Il which has a lot of great country, Southern cooks. My dear Mother made sausage gravy just as you describe above and you are right, it is home. Thank you for sharing your recipe and story with us and for the memories that came with it. Your photos look like you took pictures of the food she cooked, iron skillet and all!
Stacey says
That’s quite a compliment! Thanks, Vickie!
Cindy S says
Love me some Biscuits and gravy, and we like all the kinds sausage, tomato, chocolate. We only ever got the chocolate on special occasions, like Christmas morning and such. I still make sausage gravy and biscuits for weekends or at harvest. It makes a wonderful breakfast or supper after a long days work, and it really hangs with you. Grandma would always make it to go along with the big breakfast she took to the field to feed everyone that came to help with harvest. Love all of your recipes and the memories they bring back!!
Stacey says
Thanks so much, Cindy!!
D Gould says
Breakfast or dinner once a month minimum, for last 25+ years! I sometimes crave it enough to have it 3-4 times! And make it this exact way, although I do merely cook it through, good either way. I also HAVE to have sausage from “down on the farm!” But it really is simple. And soooo delicious!
Stacey says
We sure love breakfast for dinner!
Carolyn P says
This recipe is the way I’ve been making my sausage gravy for over 50 years. I have always get a nice brown crust on most of the sausage. I never drain, but occasionally there won’t be enough fat and I may need to add a bit of butter. Like this recipe states, stir the flour right in with the meat. When you’re ready to add the milk, one way to add extra richness to the gravy is to use evaporated milk, such as Carnation. If the gravy gets too thick, it can always be thinned down some by adding water or regular milk.
Like you stated, I like to spoon some over my scrambled eggs and, of course, homemade biscuits!
Stacey says
Thanks for sharing your tips, Carolyn!
Margie Marcia Masih says
I make sausage gravy the same way…I make the biscuits first so they will be done about same time.i love boiled pot…then sliced and fried in butter,scrambled eggs with cheese,and fried mush with sausage gravy poured over…all these things I named off is a great meal anytime of day.
Stacey says
Yum! That sounds amazing!