Homemade Sausage Gravy is the ultimate breakfast comfort food! It’s quick and easy, made with just a few simple ingredients, and is so delicious served over biscuits or toast.
When you want a hearty and satisfying breakfast, there’s nothing like the southern classic of creamy sausage gravy served over biscuits or toast. BUT it’s not just for breakfast. You can have it for brunch or lunch, and it’s even a winner for dinner!
This is yet another one of those recipes that proves that simple recipes are sometimes the best recipes. You only need a few basic ingredients and about 20 minutes to make this super flavorful gravy that will definitely have you wanting seconds!
Sausage Gravy is one of my all-time favorite breakfast recipes. It’s definitely a little indulgent, so I don’t eat it every day (or even every week), which makes it even that much more special when I decide to make it. It’s such a treat!
Even though this is a quick and easy recipe that I could make any day of the week, I always seem to make it on the weekends. There’s nothing better on a lazy Sunday morning than a plate of Sausage Gravy and biscuits, maybe some scrambled eggs on the side…
…and then a nice long nap on the couch!
INGREDIENTS YOU NEED:
- Pork breakfast sausage (bulk not links)
- All-purpose flour
- Garlic powder
- Onion powder
- Celery salt
- Salt and pepper
HERE’S A QUICK LOOK AT HOW TO MAKE HOMEMADE SAUSAGE GRAVY:
TIPS AND TIDBITS:
- Tasty sausage equals tasty sausage gravy, so make sure you use sausage that you really enjoy!
- When you cook the sausage, don’t drain off the grease (unless, of course, it’s some ridiculously large amount – but a couple of tablespoons is good). You will need the grease to cook the flour which will, in turn, thicken your gravy.
- I recommend using whole milk for a nice creamy gravy. I’ve even been known to use half and half. If I’m going to do it, I’m going all in, baby!
- You can substitute seasoned salt for the spices.
- Although I wouldn’t recommend freezing it (milk-based recipes oftentimes get all separated and weird when frozen), you can definitely make this ahead of time and put it in the refrigerator. It will thicken up quite a bit in the fridge, so you may need to add some milk to thin in out when you reheat it.
This is also an excellent recipe if you need to feed a crowd for breakfast (it’s a favorite of mine for the holidays when family is staying with us). It’s just as easy to make a larger batch. Then just bake up some of your favorite biscuits (like my Homemade Buttermilk Biscuits) or make a bunch of toast, and breakfast is served!
I hope you try this recipe for Homemade Sausage Gravy and love it as much as I do. Thanks for visiting today!
Homemade Sausage Gravy
- ½ pound bulk pork breakfast sausage
- 2½ tablespoons all-purpose-flour
- 2 cups whole milk
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon paprika
- ⅛ teaspoon celery salt
- salt and pepper, to taste
- Cook the sausage in a large skillet over medium-high heat until cooked through and lightly browned. Note: Don't drain the grease unless there is an excessive amount (more than 2 to 3 tablespoons). You need the grease to cook the flour which will, in turn, thicken your gravy.
- Add the flour and continue to cook, stirring occasionally, for another minute.
- Add the milk and spices. Bring to a boil; reduce the heat and simmer until thickened. If the gravy gets too thick, add some milk. Taste and adjust seasonings if needed.
- Serve over biscuits or toast.
- The flavor of your sausage gravy will depend on the sausage you use. Make sure you use a quality sausage that has a good flavor.
- I recommend using whole milk for a creamy gravy. I have not tested this recipe using lower-fat milk.
- Seasoned salt can be used in place of the spices.
- I don’t recommend freezing the gravy (milk-based food can separate and take on a weird texture in the freezer), but you can make it ahead of time and put it in the refrigerator. It will thicken up quite a bit in the fridge, so you may need to add some of milk to thin it out when you reheat it.