Simple Sausage Gravy is perfect to serve over toast, biscuits, potatoes, and more! You’ll love this versatile and quick gravy!
Sausage gravy and homemade biscuits is one of those breakfasts generally reserved for really special occasions: Christmas morning, New Years Day, the third Saturday of the month. You know, really special occasions. We’re in love with this simple sausage gravy because of how easy it is to make, and how warm and soothing it is, especially on a crisp morning.
You have a lot of sausage options when it comes to sausage gravy, and we prefer ground sausage. Use country style ground sausage for a plain option, or flavor things up with something like maple and sage ground sausage or a spicy Italian ground sausage. Pick a flavor that sounds good to you. If you live in an area where you can only find sausage in casings, you can slice up your sausage and have large pieces, or depending on the sausage, you might be able to remove it from the casing to have ground sausage. There is really no wrong way to enjoy sausage gravy.
How Can I make my sausage gravy gluten free?
This recipe uses 1/4 cup of all-purpose flour as the thickening agent. You can also thicken sausage gravy using 2 tablespoons of cornstarch in place of the flour for a gluten free option.
What should I serve sausage gravy on?
Sausage gravy is most commonly served over biscuits. You can also serve it over toast or potatoes. It goes really well over hash browns or fried potatoes for a great grain-free option.
Make Ahead Instructions:
Sometimes waking up in the morning and making breakfast is the last thing a person wants to do. To make your morning go smoother, you can make this recipe the night before and then just heat it up in the morning without losing any of its flavor.
Storage and Reheating Instructions:
Sausage gravy can be stored in an airtight container in the refrigerator for three to four days. Sausage gravy can also be frozen in airtight heavy-duty freezer bags for up to 1 month. Reheat large amounts in a saucepan on the stovetop over medium-low heat, or in the microwave in 30-second increments, until warmed through.
If you like this recipe, you may be interested in these other delicious breakfast recipes:
- Sausage and Apple Breakfast Strata
- The Best French Toast Ever
- Perfect Blueberry Pancakes
- Perfect Eggs Benedict
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I always make mine with minced onion when cooking the sausage. It tastes so much better than plain.
Mine is made with 1 can evaporated milk using ground sirloin or Jimmy Dean sage sausage.
If you use 1 cup milk and 2 cups water instead of all milk it will be less sweet‼️ My Mom taught me that years ago‼️❤️
This is a great recipe just the way it’s written. I did add about 1/2 teaspoon of sage to the sausage when cooking it to bring out the sausage flavor, and stirred in about 1/2 tablespoon of butter at the end before serving. It took the gravy to whole new level!
I’ve travelled all over the United States when i was driving truck and this has got to be the absolute best sausage gravy i have ever had and so simple . It’s these kind off things that make America a great place to live. That’s for sharing all of your recipes, i love your site and your food . Keep up the good work. And thank you again
I absolutely love your recipe shows!! I cant wait to make the sausage gravy! Keep the recipes coming! A daily go to page for sure!😃
Very easy recipe and turned out great! I used 1 lb Italian sausage and 1 lb grass fed beef (and reserved half of the cooked mixture for stuffed peppers). Overall seasonings used were Pappy’s, granulated garlic, granulated onion and white pepper. Thank you!
I love making this gravy!! I use Jimmy Deans Sage sausage. And before I add the flour, I add 2 or 3 tablespoons of butter to the cooked sausage and let it cook down for a minute before adding the flour. Deeeeeelish
I like using jimmy Dean’s sage sausage, & warmed up half&half. However the original is perfect.
I do the same thing. I have had to show several family members how to make sausage gravy after they tasted mine.
I drain sausage grease and replace it with butter. Also always use whole milk or half & half. Delish!
I also add a half a cube of butter and I use HOT Jimmy Dean sausage, it gives a great flavor and it’s not to spicy!
Jimmy deans is best I make it with hot sausage too
I find that Jimmy Dean sausage never has enough fat and I always use my saved Bacon grease to have enough. Never tried butter but I will next time. Thanks for the tip.
We always use butter because it makes a nice texture to the gravy & so smooth
what a neat recipe, easy and simple but tastes great. Thanks for posting.
Just a tip that’s worked over &’over for me is to heat the milk somewhat in a pourable pitcher or microwaveable dish before you pour it in the hot sausage/flour mixture. Smooth as silk if you stir continuously while pouring & cooking until ready to serve.
I always put the milk & flour in a shaker, shake it well . Then stir it into the sausage.
Very good! I used ground turkey sausage. I seasoned my meat instead of the gravy afterwards. I used some honey butter biscuits that but I think I would prefer toast or non sweet biscuits.