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.
This gravy was wonderful and real easy to make. The taste was excellent. I also used Tennessee Pride mild sausage. It was out right yummy!
I always use “easy” as my first word when searching for recipes. And this one is definitely that, especially for those of us who AREN’T from the South, are novice chefs/cooks, &/or had never made sausage gravy.
I used Tennessee Pride sausage, & my mother, who I made it for, said it was the best biscuits & gravy she ever had.
Thank you for your awesome, easily understood, and amazingly delicious recipes! xoxo
Perfection for B’s and G’s
This is REALLY good! The instructions helped me make the best gravy yet! Thank you for helping me finally be successful with gravy!
Great simple way to make the gravy. I’ve always been intimidated by gravy. My father-in-law raves about this and your biscuits. I never heard of grating butter! Genius!!
I just made it this way and I couldn’t believe how easy and delicious! I also couldn’t believe only a quarter cup of flour was enough, well it was! It thickened up just like recipe said! So excited only using such a small amount of flour! Yahoo 😃
I have found RB Rice’s sausage to be my families’ favorite. I add lots of pepper and use drop biscuits.
I use Bob Evans or Owen’s sausage… and with the flour I add 1/8 tsp ea. of onion and garlic powder. I also crush pepper at this time as well.
Also, evaporated milk and whole together puts it over the top.
I’ve always been intimidated making gravy. Made this Christmas morning at the request of my son. He loved it. Success. Most of all. Super easy.
I add a little Poultry seasoning it takes on a more sausage taste.