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.
One of the best comfort foods ever! Was going to make a quick dinner of sausage and gravy with biscuits, hubby was so excited. Turns our we didn’t have any milk, he was like, Dang! It’s also good with hamburger in place of the sausage.
Southern girl here. Exactly right. And if you can’t tolerate milk, substitute water. I do it all the time…
I love biscuits and gravy but rarely ever make it
This recipe has to be good…the “stayathomechef” has lots of great recipes. Never had one fail! I.am going to make this for sure. If it doesn’t look good, make it anyway. Gravy has never been accused of having great eye appeal. But ladle it over some homemade biscuits….and then tell us what ya think! You can’t miss with “thestayathomechef” if you follow her recipes!
I love this over biscuits and also grits. I made this gravy for some over night guests before they left the next morning, along with biscuits and a fruit platter. They passed!!! On the gravy and biscuits and only had fruit. My husband and I were delighted, and we had gravy and biscuits for lunch and breakfast the next day.
You could use half half, makes for creamier gravy
I make my gravy with hot Jimmy Dean sausage. It’s delicious for those who like a little spice in their gravy.
Simple, I use Bisquick, richer than flour.
I use Bisquick too. It has shortening in it with gives it that little extra fat it needs. I always brown my roux before adding the milk as well. I have also used gluten-free Bisquick when making this at my friend’s house as her daughter has Celiac disease. I like to serve this gravy over chicken fried steak. My family loves it.
I would think you would drain cooked sausage on paper towel. Then put back in pan to add flour and other ingredients.
Hi Mary. You need the fat. The flour absorbs the fat to make the roux.
This is how I make my sausage gravy. The one thing I do that helps stop lumps is I heat my milk a bit in the microwave or sit it out awhile before I’m going to use it. It really blends in much better than when it’s cold!
Had it in the Marines and it was good. I make it today but I use Jimmy Dean sausage and mire garlic that enhances the taste.