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.
Love this and watching you cook.
If you use a good sausage, there just isn’t enough fat. I usually add a TBS or two of bacon grease to help with the roux. I guess lots of us do what our mommas did. My mom used to only make milk gravy, no sausage, but with bacon grease as the fat. Once I had it with sausage, there was no going back! I only have milk gravy with mashed potatoes, now. hahaha.
Great with fresh biscuits
an easy way also is one heaping table spoon of flour to 1 cup of milk and how ever much sausage you want. Need more just do the same thing again you can also mix it up in a glass and pour it on the sausage make sure your meat it done first
Try cooking the rue until its a brown color. Very slowly so you don’t scorch it. Put canned cream and water. You can make up a lot of rue and freeze in small batches and just put in pot and add milk for a real time saver.
😋😋😋😋😋 making me hungry! Love an over easy egg on top of my biscuit then the gravy. Comfort food 💕
Made it yesterday and very good!! So easy!!
Excellent recipe!
Simple to make and delicious.
Going to make the biscuits next:)
Good and easy
That’s the way I’ve been making sausage gravy for over 50 years! I don’t have to make it again to know how good it is.