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 dont use flour I use corn starch and a gallon of milk, jd hot sausage is the best sausage to use. My kids all know how to make this also.
I use half and half instead of milk. I also season my sausage/flour with a little garlic salt and lots of fresh cracked black pepper before adding half and half the season again. So tasty!
CLOSE TO MY HUSBAND’S…ADD 1 HALF CAN CR IF MUSH SOUP,DASH WORCESTERSHIRE AND A DROP OR 2 OF HOT SAUCE…REALLY GOOD..LIKE TO SERVE WITH SOUTHERN BABY GRAND BISCUITS…NOT FLKEY😀😀🤩🤩
One of my favorite meals that my husband & I make frequently. You can never go wrong. We have even cooked white rice for dinner & poured sausage gravy over it. A great meal
Yum yum yummy!! Grew up on this stuff, filled the belly. This is closest receive to my mom’s !! Great jib
Substituting a biscuit mix like Bisquick instead of flour works really well too. I’m not sure why but the taste has a little more flavor.
This is a perfect gravy for biscuits and gravy! I make it meatless by using Morning Star Farms sausage patties thawed in the microwave. I crumble the sausages, add a splash of olive oil and proceed with the recipe. Sausage has always upset my stomach but this meatless version is delicious and no tummy issues!
My dad taught me the secret to best milk gravy is to brown the flour till almost burnt. This gives the gravy better flavor. Brown the sausage remove from pan. Brown the flour in the grease, add milk , season, cook till right thickness then add the sausage back in. Great flavor. Try it you’ll see how more flavorful. My dad was from Oklahoma 😃😃
This is how my sister made it but I could never tell how much flour to put in. So I just brown the sausage and season it then add the amount of milk for how much gravy I want. Then when it has simmered and starts to boil I mix a couple of tablespoons of cornstarch with a little milk or water and add it gradually while stirring. I know this is not the official way to do gravy but I use cornstarch in all my gravies and it seems to work well for me.
Cornstarch mixes well with cold water while, flour mixes with hot grease
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