Name: The Best Creamy Sausage Gravy Recipe (Easy & Classic!)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb Sage Sausage (Breakfast Sausage); ⅓ cup All-Purpose Flour; 3-4 cups Whole Milk; ½ tsp Seasoned Salt; ¼ tsp Ground Thyme (Optional); ¾ – 1 tsp Black Pepper, freshly ground (be generous!)

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What is the one dish that defines a truly great Southern-style breakfast? For millions, the answer is a plate of flaky, hot biscuits smothered in a rich, peppery, and incredibly savory creamy sausage gravy. It’s the ultimate comfort food, a hearty meal that feels like a warm hug. But many people are intimidated by making gravy from scratch, fearing lumps or a bland, pasty flavor.

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Brown the Sausage
Step 2: Make the Roux (The Gravy Base)
Step 3: Slowly Add the Milk
Step 4: Simmer Until Thickened
Step 5: Season to Perfection

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1: Can I use a different kind of sausage?
Q2: My gravy is lumpy! How do I fix it?
Q3: My gravy seems too thin or too thick. What do I do?
Q4: Can I use a non-dairy milk?

The Best Creamy Sausage Gravy Recipe (Easy & Classic!)

Description
Ingredients
Instructions
Notes
Nutrition
Did you make this recipe?

Forget those fears! This easy sausage gravy recipe is here to show you just how simple it is to create a perfectly smooth, flavorful, and satisfying gravy in your own kitchen in about 20 minutes. Using just a handful of simple ingredients, we’ll build a rich, savory sauce packed with browned sausage that’s perfect for biscuits, toast, or potatoes. Get ready to master the king of breakfast gravies!

Ingredients

This recipe uses the flavorful fat rendered from the sausage to build a classic, rich gravy. Simple, powerful ingredients are all you need.

Ingredient	Amount/Quantity	Notes
Sage Sausage (Breakfast Sausage)	1 lb	Choose a quality pork sausage you love the flavor of
All-Purpose Flour	⅓ cup	This creates the roux that thickens the gravy
Whole Milk	3-4 cups	Whole milk provides the creamiest, richest result
Seasoned Salt	½ tsp	Adds a more complex flavor than plain salt
Ground Thyme (Optional)	¼ tsp	Complements the sage in the sausage
Black Pepper, freshly ground	¾ – 1 tsp	Be generous! Pepper is a key flavor

Timing

This classic breakfast staple comes together incredibly fast, making it perfect for a lazy weekend morning or even a special weeknight “brinner”!

Preparation Time: 5 minutes
Cooking Time: 15-20 minutes
Total Time: Approximately 20-25 minutes

Step-by-Step Instructions

Follow these simple, foolproof steps to create a rich, creamy, and lump-free sausage gravy.

Step 1: Brown the Sausage

Place a large, heavy-bottomed skillet (a cast-iron skillet is perfect for this) over medium-high heat. Add the sage sausage and cook, breaking it apart with a wooden spoon or spatula as it browns. Continue to cook for 8-10 minutes, or until the sausage is fully cooked through and nicely crumbled.

Actionable Tip: A potato masher is a fantastic “secret weapon” for breaking up ground sausage quickly and evenly in the pan!

Step 2: Make the Roux (The Gravy Base)

Once the sausage is browned, do not drain the fat! This flavorful fat is the foundation of your gravy. Reduce the heat to medium-low. Sprinkle the ⅓ cup of all-purpose flour evenly over the cooked sausage and its rendered fat. Stir continuously for about 1-2 minutes.

Actionable Tip: This step, “cooking out the flour,” is essential. It cooks off any raw, pasty flour taste and toasts the flour in the sausage fat, which adds a wonderful nutty depth of flavor to your gravy.

Step 3: Slowly Add the Milk

While stirring or whisking constantly, slowly pour in the milk. Start with about 3 cups. Adding the milk gradually while stirring vigorously is the number one secret to a perfectly smooth, lump-free gravy.

Actionable Tip: If you’re nervous about lumps, pour in the first cup of milk and whisk until it’s completely smooth and thick before gradually adding the rest.

Step 4: Simmer Until Thickened

Increase the heat slightly to medium and continue to stir or whisk frequently as the gravy comes up to a gentle simmer. Let it bubble gently, stirring, for 3-5 minutes, or until it has thickened to your desired consistency. The gravy will thicken significantly as it simmers and will also thicken more as it cools.

Actionable Tip: If the gravy becomes thicker than you like, simply whisk in the remaining 1 cup of milk (or more, a splash at a time) until it’s perfect for you.

Step 5: Season to Perfection

Once the gravy is at your ideal thickness, stir in the seasoned salt, ground thyme (if using), and a generous amount of freshly ground black pepper. Taste the gravy and adjust the seasonings if needed. Some like it extra peppery!

Actionable Tip: The amount of salt needed will depend on how salty your sausage is. Taste first, then add more if needed.

Nutritional Information

Nutritional information is an estimate per serving (about ¾ cup) and can vary greatly based on the fat content of your sausage and the amount of milk used.

Calories: Approx. 350-450 kcal
Protein: 15 g
Carbohydrates: 10 g
Fat: 28 g
Saturated Fat: 12 g
Sodium: High (from sausage and seasoned salt)

Healthier Alternatives

This is a classic comfort food, but you can make a few adjustments if you’re looking for a lighter version:

Leaner Protein: Substitute the pork sausage with a leaner turkey sausage. Note: You may need to add 1-2 tablespoons of butter or oil to the pan when browning the turkey sausage to ensure you have enough fat to make the roux.
Lower-Fat Milk: You can use 2% or 1% milk instead of whole milk. The gravy will be slightly less rich and creamy, but still delicious. Avoid skim milk, as it can result in a thin, watery gravy.
Gluten-Free: Use a measure-for-measure gluten-free all-purpose flour blend to make the roux. Ensure your sausage and seasonings are also certified gluten-free.

Serving Suggestions

The number one way to serve this creamy sausage gravy is, of course, generously ladled over hot, flaky buttermilk biscuits!

Biscuits and Gravy: The classic! Split open warm biscuits and cover them with the hot gravy.
Over Toast: No biscuits? No problem! This gravy is fantastic spooned over thick slices of toasted sourdough or white bread.
Breakfast Casserole: Use it as a rich, savory sauce in a breakfast casserole with eggs, hash browns, and cheese.
With Potatoes or Grits: Serve over creamy mashed potatoes, crispy fried potatoes, or a bowl of cheesy grits for the ultimate comfort meal.
Garnish: A simple sprinkle of extra black pepper or fresh chopped chives is all you need.

Common Mistakes to Avoid

For perfect, lump-free gravy every time, avoid these common pitfalls:

Draining the Sausage Fat: The fat is not the enemy here; it’s pure flavor and the essential ingredient for your roux! Solution: Keep the rendered fat in the pan! If your sausage is exceptionally greasy, you can drain off a little bit, but you need at least 3-4 tablespoons of fat to combine with the ⅓ cup of flour.
Dumping in Cold Milk All at Once: This is a recipe for a lumpy, separated gravy. Solution: Add the milk slowly, especially at first, while whisking constantly. Using room temperature or slightly warm milk (not cold) can also help it incorporate more smoothly.
Not Stirring Enough: Gravy made with a roux can scorch on the bottom of the pan quickly, and will form lumps if left unstirred as it heats. Solution: Stir or whisk frequently (almost constantly) as the gravy comes to a simmer and thickens.
Under-seasoning: This gravy needs a bold flavor to stand up to the biscuits. Solution: Be generous with the black pepper! It’s a key component of classic sausage gravy.

Storing Tips

Leftover sausage gravy reheats beautifully, making for an easy breakfast the next day!

Refrigerate: Let the gravy cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
Reheat: Gravy will thicken considerably when cold, becoming almost solid. Reheat it gently in a saucepan over medium-low heat, adding a splash of milk or water as you stir, until it’s smooth and warmed through. You can also reheat it in the microwave, stirring every 30-45 seconds.
Freezing: You can freeze sausage gravy! Let it cool completely and store it in a freezer-safe, airtight container or ziptop bag for up to 3 months. Thaw overnight in the refrigerator before reheating gently as described above.

Conclusion

This Easy and Creamy Sausage Gravy is a cornerstone of American comfort food for a reason. It’s rich, savory, peppery, and incredibly simple to make from scratch in just 20 minutes. Whether you’re making a classic biscuits and gravy breakfast or looking for a hearty sauce for potatoes, this recipe is a foolproof winner that will bring smiles to the table every time.

Ready to make the best sausage gravy of your life? Give this recipe a try and let us know what you served it with in the comments below! Don’t forget to rate the recipe and subscribe for more easy, delicious comfort food classics!

FAQs

Q1: Can I use a different kind of sausage?

Yes! While sage-flavored breakfast sausage is classic, you can use regular/plain pork sausage, hot sausage (for a spicy kick!), or even Italian sausage (which will give it a different, fennel-forward flavor).

Q2: My gravy is lumpy! How do I fix it?

Don’t panic! If your gravy is lumpy, you can often fix it by whisking vigorously. If that doesn’t work, carefully pour the gravy through a fine-mesh sieve into another pot to strain out the lumps (you’ll lose the sausage crumbles, though). The best fix is prevention: add the milk slowly and whisk constantly.

Q3: My gravy seems too thin or too thick. What do I do?

This recipe is very forgiving! If your gravy is too thick, simply whisk in more milk, a splash at a time, until it reaches your desired consistency. If it’s too thin, let it simmer gently for a few more minutes, stirring, as it will continue to thicken.

Q4: Can I use a non-dairy milk?

You can try using an unsweetened, plain plant-based milk like almond or oat milk, but be aware the flavor and richness will be different from gravy made with whole milk. Ensure it’s unsweetened to avoid a strange flavor.