Homemade Sausage Gravy from Scratch (Perfect for Biscuits and Gravy!)
This homemade sausage gravy recipe is made from scratch with real, whole ingredients. Just milk, flour, spices, and crumbled sausage come together in a creamy, rich gravy—perfect for serving over my fluffy sourdough biscuits. Ready in 15 minutes!
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I’ve always loved biscuits and gravy—it’s the kind of comfort food I would always order at a breakfast spot. But let’s be honest… sometimes it was amazing, and sometimes it was a letdown. When I finally decided to make it from scratch at home, I was shocked by how easy it actually is to make the gravy—and how much better it tastes with real, whole ingredients.
This homemade sausage gravy is creamy, flavorful, and made with just five simple ingredients. No shortcuts, no packets, and no preservatives—just old-fashioned comfort food at its best. Whether you’re serving weekend brunch, feeding a crowd, or just craving something cozy, this recipe is a keeper.
And don’t forget the biscuits! This gravy pairs perfectly with my homemade sourdough biscuits, which are tender, golden, and just right for soaking up every last spoonful.
Why You’ll Love This Sausage Gravy
Ingredients You’ll Need
- 1 lb breakfast sausage (or your favorite crumbled sausage). For a homemade option use my Maple Breakfast Patties Recipe.
- 2 cups milk
- 2 Tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
Optional: pinch of cayenne or crushed red pepper for spice
How to Make Homemade Sausage Gravy (Step-by-Step)
This rich and creamy sausage gravy comes together in just a few simple steps. Here’s exactly how to make it:
1. Brown the sausage
In a large skillet over medium heat, cook the sausage, breaking it up with a wooden spoon as it browns. Cook until fully cooked through and no longer pink—about 7–10 minutes. I like to use a high sided saute pan for this as it will hold the milk better when added.
2. Sprinkle on the flour
Once the sausage is browned and slightly crispy, sprinkle the flour evenly over the top. Stir constantly for 1–2 minutes, allowing the flour to absorb the fat and coat the sausage. This forms the base of your roux and helps thicken the gravy.
3. Slowly add the milk
Reduce the heat to medium-low. Gradually pour in the milk while stirring continuously to avoid lumps. It will look thin at first, but it thickens as it simmers.
4. Season and simmer
Add the salt and pepper, then stir to combine. Let the gravy simmer gently for about 5–7 minutes, stirring occasionally, until it’s thick and creamy. If it gets too thick, add a splash more milk until you reach your desired consistency.
5. Taste and adjust
Give it a quick taste and adjust the seasoning if needed—add a pinch more salt, pepper, or even a little cayenne for heat if you like.
6. Serve hot over biscuits
Ladle the warm sausage gravy over freshly baked biscuits. I love serving it with my homemade sourdough biscuits for the ultimate from-scratch breakfast.
Tips for Success
- Use quality sausage: The flavor of your gravy depends heavily on the sausage. Choose a well-seasoned breakfast sausage you love—mild or spicy, depending on your preference.
- Don’t drain the fat: The fat rendered from the sausage adds richness and helps the flour create a proper roux, which thickens the gravy beautifully.
- Sprinkle, then stir: Sprinkle the flour evenly over the sausage and stir well to coat it. Let it cook for a minute or two to get rid of the raw flour taste before adding the milk.
- Add milk slowly: Pour the milk in gradually while stirring constantly. This helps prevent lumps and creates a smooth, creamy gravy.
- Simmer gently: Once the milk is added, let the gravy simmer until it thickens to your liking. If it gets too thick, you can always stir in a splash more milk.
Recipe Variations
- Feel free to add a pinch of cayenne or red pepper flakes for some extra heat.
- Try it with your favorite crumbled turkey sausage for a lighter option.
- Stir in a tablespoon of butter at the end for extra richness.
Serving Suggestions
- With biscuits (of course!): This gravy was made for pouring over warm, flaky biscuits. Try it with my homemade sourdough biscuits for the ultimate combo.
- Over hash browns or breakfast potatoes: Switch things up by spooning gravy over crispy potatoes for a hearty breakfast bowl.
- As part of a brunch spread: Pair with scrambled eggs, fruit, and fresh-squeezed juice for a full weekend brunch.
- For breakfast-for-dinner: Sausage gravy isn’t just for mornings—serve it with biscuits and roasted veggies for a cozy, satisfying dinner.
- Add a spicy twist: Like heat? Stir in a pinch of cayenne or red pepper flakes, or use hot sausage for an extra kick.
How to Store & Reheat
- If you don’t eat it all right away you can store leftover sausage gravy in an airtight container in the fridge for up to 4 days.
- To Reheat – Place in a saucepan on the stove and add a splash of milk to loosen the gravy.
My Favorite
Breakfast Recipes You’ll Love
Let Me Know If You Try It!
I’d love to hear what you think of this Sausage Gravy. Did you serve it with my Sourdough Biscuits? Another Way? Leave a comment below, a 5 star rating, or Tag me on instagram @my.colorado.kitchen so I can see your delicious creations!
Sausage Gravy
This homemade sausage gravy recipe is made from scratch with real, whole ingredients. Just milk, flour, spices, and crumbled sausage come together in a creamy, rich gravy—perfect for serving over my fluffy sourdough biscuits. Ready in 15 minutes!
Ingredients
- 1 lb breakfast sausage (or your favorite crumbled sausage)
- 2 cups milk
- 2 Tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
Instructions
Step 1: Brown the sausage. In a large skillet over medium heat, cook the sausage, breaking it up with a wooden spoon as it browns. Cook until fully cooked through and no longer pink—about 7–10 minutes. I like to use a high sided saute pan for this as it will hold the milk better when added.
Step 2: Sprinkle on the flour. Once the sausage is browned and slightly crispy, sprinkle the flour evenly over the top. Stir constantly for 1–2 minutes, allowing the flour to absorb the fat and coat the sausage. This forms the base of your roux and helps thicken the gravy.
Step 3: Slowly add the milk. Reduce the heat to medium-low. Gradually pour in the milk while stirring continuously to avoid lumps. It will look thin at first, but it thickens as it simmers.
Step 4: Season and simmer. Add the salt and pepper, then stir to combine. Let the gravy simmer gently for about 5–7 minutes, stirring occasionally, until it’s thick and creamy. If it gets too thick, add a splash more milk until you reach your desired consistency.
Step 5: Taste and adjust. Give it a quick taste and adjust the seasoning if needed—add a pinch more salt, pepper, or even a little cayenne for heat if you like.
Step 6: Serve hot over biscuits. Ladle the warm sausage gravy over freshly baked biscuits. I love serving it with my homemade sourdough biscuits for the ultimate from-scratch breakfast.
Notes
Recipe Variations
- Add a pinch of cayenne or red pepper flakes for heat.
- Try it with turkey sausage for a lighter option.
- Stir in a tablespoon of butter at the end for extra richness.
How to Store & Reheat
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove with a splash of milk to loosen.
Serving Suggestions
- Classic: Over fresh biscuits
- Twist: Over roasted potatoes or scrambled eggs
- Crowd-pleaser: As a brunch potluck dish in a slow cooker
Nutrition Information:
Yield: 5 Serving Size: 1/2 CupAmount Per Serving: Calories: 356Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 86mgSodium: 1250mgCarbohydrates: 9gFiber: 0gSugar: 6gProtein: 20g
Nutrition facts are calculated automatically and are approximate.
