Easy Sausage Gravy Recipe

A plate of biscuits covered with creamy sausage gravy. The biscuits are fluffy and golden, with pieces of cooked sausage visible in the thick, peppered gravy. Another biscuit is in the background on the wooden surface.

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This homemade Southern sausage gravy is rich, creamy, and packed with bold black pepper and savory sausage flavor. Made from scratch with just a few simple ingredients, it's the perfect classic comfort food for biscuits and gravy. Ready in under 20 minutes, it's an easy, crowd-pleasing breakfast you'll want to make again and again.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Brunch, Sauce

Cuisine: American, Southern

Servings: people

Author: kara

Ingredients

1 pound breakfast sausage pork, preferably with sage
1 tablespoon unsalted butter
¼ cup all-purpose flour
2½ cups whole milk add more for thinner consistency
½ teaspoon salt or to taste
½-¾ teaspoons freshly cracked or ground black pepper start with ½ and adjust to taste for more (up to ¾-1 teaspoons)
¼ teaspoon garlic powder optional, but adds depth
¼ teaspoon crushed red pepper flakes optional, for a slight kick

Instructions

In a large cast iron skillet over medium heat, brown the sausage, breaking it up with a spoon as it cooks. You want it nice and crumbly with deep brown bits for flavor. Don’t drain the fat. This is where the magic starts.
(1 pound breakfast sausage)
Once the sausage is browned, add the butter. Let it melt and mix it to combine it with the sausage.
(1 tablespoon unsalted butter)
Once the butter is melted, sprinkle the flour evenly over the meat. Stir well to coat the sausage and let it cook for 2-3 minutes. This cooks off the raw flour taste and starts building that roux-like base.
(¼ cup all-purpose flour)
Gradually stir in the milk, about ½ cup at a time, whisking constantly to avoid lumps. Scrape up any flavorful bits from the bottom of the pan.
(2½ cups whole milk)
Add salt, black pepper, garlic powder, and red pepper flakes (if using). Keep whisking until the gravy thickens—about 5–7 minutes over medium-low heat. If it gets too thick, add a splash more milk.
(½ teaspoon salt, ½-¾ teaspoons freshly cracked or ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon crushed red pepper flakes)
Give it a taste and adjust the salt or pepper as needed. You want a peppery backbone without overwhelming the creamy richness.
Serve hot over fresh, buttery biscuits.

Video

Notes

Sausage tip: A breakfast sausage with sage gives classic Southern flavor, but you can use mild or spicy depending on your taste. Avoid lean sausage unless you're okay adding extra butter or fat to make up for it.
Consistency tip: The gravy will thicken as it sits. If it gets too thick, just stir in a splash of milk until it loosens back up.
Make ahead: You can make the sausage gravy up to 2 days in advance. Store in the fridge and reheat gently with milk to restore the creamy texture.
Freezer-friendly: This gravy freezes well! Let it cool completely, then store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Serving idea: Serve over warm biscuits for a classic Southern breakfast, or spoon over toast, hash browns, or eggs.

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