There’s something cozy about Old Fashioned Sausage Gravy and Biscuits—when I worked at a popular brunch spot here in the South it was always a top seller! This superbly simple 6-ingredient, one-pan breakfast recipe comes together with just a few minutes of effort, is perfect for meal prep, and is certain to satisfy even the hungriest of tummies.
There were many recipes I learned working at Marche Artisan Foods in Nashville, TN: from breakfast poutine and this homemade sausage gravy recipe to peach toast with ricotta and honey and avocado tartines, there was no shortage of yummy breakfast-y meals to choose from.
But, while certain treats (like the strawberry toast with mascarpone and balsamic reduction) were seasonally dependent, you could always count on old-fashioned sausage gravy to be on the menu. And, after making it for years (with literally thousands of homemade biscuits under my belt), it continues to be one of my favorite go-tos.
All you need is one skillet, a handful of basic ingredients, and about 20 minutes to make a batch. It reheats like a dream, making it fantastic for lazy weekend brunches. And, while I love to make homemade buttermilk biscuits from scratch, it’s a snap to pop open a can of refrigerated biscuit dough or whip up biscuit shortcakes from a mix to keep things simple. Biscuits and gravy FTW!
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Why You’ll Love This Southern Sausage Gravy Recipe
- Quick & Easy - One skillet, 6 ingredients and 20 minutes are all that stands between you and quart of the best white sausage gravy you’ve ever had.
- Budget-Friendly - Considering a pound of Jimmy Dean sausage runs about $4-6, you can make enough gravy to serve 8 people for well under $1 per serving. If you use refrigerated biscuits AND add a fried egg on each, you’re still ringing in at an average of just $1.50 per person!
- Crowd-Pleasing Classic - I spent 10 years slinging brunch at Marché, and this old fashioned sausage gravy was always a top-seller—even when it was 90 degrees outside! So long as you are among meat-eating friends, I can almost guarantee your guests will enthusiastically join the Clean Plate Club.
Ingredients & Substitutions
- Bulk Hot Breakfast Sausage - While I love buying locally sourced, ethically raised ground pork sausage, Jimmy Dean or Bob Evans sausage gravy is still super yummy. You’re welcome to swap in your favorite kind of spicy sausage (e.g. Italian) if you like. If it’s in casings, remove them first. Sausage patties also work if you break them up.
- Avocado Oil - This is my go-to neutral oil since it has the heart-healthiest profile, but if you’re on a budget, canola oil is much cheaper and is still considered healthy.
- All-Purpose Flour - Also known as “plain flour,” this is what thickens our gravy to perfection.
- Whole Milk - Using higher fat dairy milk offers a richer flavor and better texture, but you can swap in 2% milk if you like.
- Dried Sage & Paprika - These are optional inclusions, but I think they make the sausage gravy really pop. That said, breakfast sausage is already pretty heavily seasoned, so feel free to omit them if you prefer.
- Salt & Black Pepper - You shouldn’t need a ton of salt since sausage is already quite salty. That said, a hefty sprinkling of freshly ground black pepper is a must to achieve restaurant-worthy flavor.
How to Make Old Fashioned Sausage Gravy
Step 1: Brown Sausage in the oil in a large skillet over medium heat, breaking it up with a spatula as you go.
Step 2: Add Flour to the pan and cook for about 1 minute, until the flour is no longer white and smells a bit nutty.
Step 3: Add Milk, starting slowly at first (about a cup) to incorporate the flour. Continue to add the milk and whisk/stir until smooth. Reduce the heat to medium/low.
Step 4: Add Seasonings and allow the gravy to simmer, stirring occasionally to keep the bottom from scorching, until nice and thick.
Step 5: Taste & Serve. Once your country gravy is thickened enough to coat the back of a spoon, give it a taste and adjust the seasonings if needed. If the gravy has reduced too much, add a splash of milk to loosen. Serve over a split biscuit with a fresh crack of pepper and a fried egg. Enjoy!
Optional Variations & Dietary Adaptations
- Pork-Free - If you can get your hands on it, beef breakfast sausage is delicious. You’re also welcome to swap in turkey sausage or chicken sausage if you like. Just make sure it’s raw so you can get the classic crumbles. If you can’t find any of those options, make your own using whatever type of ground meat you like and season heavily with ground sage, paprika, garlic and onion powders, a touch of cayenne for heat, and salt.
- Meat-Free - You are also welcome to swap in vegan sausage if you like. Note that you’ll likely need to use at least twice as much oil to achieve a similar richness.
- Dairy-Free - Simply swap in your favorite unsweetened, full-fat plant-based milk. I recommend using creamy oat milk or cashew milk for the best consistency. You can also use thinner options like almond milk, but I’d recommend adding a splash of vegan cream to give it more body. You may also need to add a bit more flour or add a cornstarch slurry at the end.
- Gluten-Free - Feel free to swap in a high-quality cup-for-cup gluten-free flour blend (e.g. Cup4Cup, Better Batter, or Bob’s Red Mill). Sweet rice (mochiko) flour can also be used. Alternatively, you can thicken the gravy using a cornstarch or potato starch slurry.
- Extra Rich - If you’re not worried about fat and calories, consider swapping out the oil for butter or a tablespoon of bacon grease. It’ll yield a richer, slightly creamier white gravy consistency that’s delightful. Other ways to amp up the richness include adding a splash of heavy cream to the milk, or swapping in half & half.
Expert Tips
- Brown the sausage properly. Don’t rush this step—let the sausage develop deep golden brown bits (aka fond) in the pan. That’s where a ton of flavor comes from and it will carry through the entire gravy.
- Leave enough fat in the pan. After cooking the sausage, you should have about 2–3 tablespoons of fat left. If there’s too much, spoon some off; if there’s too little, add a bit of oil or butter. This ensures your roux has the right balance for a silky gravy.
- Cook the flour well. Make sure to cook the flour to avoid a “raw flour” taste. It should take on a light golden color and smell slightly nutty before adding the milk—this is your cue that the roux is ready.
- Add milk gradually. Whisk in the milk a little at a time to prevent clumping. The mixture will seize at first—just keep whisking and adding slowly until it smooths out, then you can pour in the rest more confidently.
- Use whole milk for best results. Whole milk creates the richest, creamiest texture. Lower-fat milk will work, but the gravy won’t be quite as luscious.
- Season in layers. Sausage brings salt, but taste as you go and adjust with salt and plenty of freshly cracked black pepper. A pinch of cayenne or red pepper flakes can add a subtle kick if you like a little heat.
- Simmer to your ideal thickness. The gravy is ready when it coats the back of a spoon, but you can simmer longer for a thicker consistency—or thin it out with a splash of milk if it gets too thick.
- Stir frequently to prevent scorching. Once the milk is added, keep the heat at medium-low and stir often to avoid sticking or burning on the bottom of the pan.
- Toast your biscuits. Split and toast the biscuits before adding the gravy. That little bit of crisp texture helps prevent sogginess and gives you the perfect contrast to the creamy gravy.
- Serve immediately. Sausage gravy thickens as it sits, so it’s best enjoyed fresh off the stove once it reaches your ideal consistency. If needed, reheat gently with a splash of milk to loosen it back up.
Serving Suggestions
There’s nothing better than a warm, peppery sausage gravy poured over something carb-y and comforting. Here are some of my favorite ways to serve it:
- The Classic Brunch Plate - Spoon the gravy generously over split hot biscuits and serve with fried eggs and a side of crispy home fries or hash browns. The ultimate comfort food! Consider adding a side of fresh fruit for color.
- Biscuits & Gravy Breakfast Bowl - Layer chopped canned biscuit dough in a bowl, top with sausage gravy, and finish with a soft scrambled or fried egg. Add a sprinkle of cheese or green onions if you’re feeling fancy.
- Over Toast - No biscuits? No problem. Thick-cut toasted bread (especially sourdough discard sandwich bread or Texas toast) makes a great base for soaking up all the creamy gravy.
- Breakfast Pizza - Use sausage gravy as the “sauce” on a pizza crust made with 00 flour sourdough pizza dough, then top with raw eggs, shredded cheese, and extra sausage. Bake until melty and golden and the eggs are set.
- Over Breakfast Potatoes - Drizzle the breakfast gravy over crispy roasted potato wedges or baked home fries for a super satisfying, quasi-poutine situation.
- Sausage Gravy Breakfast Casserole - Layer biscuit dough, cooked sausage, cheese, and sausage gravy in a baking dish, top with a simple egg and milk custard, then bake until set. Perfect for holidays or meal prep.
- Chicken Fried Steak or Chicken - Take things in a savory, Southern diner-style direction and serve the gravy over crispy chicken fried steak or fried chicken.
- Over Waffles - For a sweet-and-savory twist, pour sausage gravy over a crisp waffle. It sounds a little out there, but it works! Feel free to use my healthy pumpkin pecan waffle recipe, but skip the pecan syrup topping.
- Breakfast Sandwich Upgrade - Add a spoonful of sausage gravy to a breakfast sandwich with eggs, cheese, and a biscuit or English muffin for another layer of rich, breakfast-y flavor.
Storage Instructions
- Refrigeration: Allow the homemade gravy to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days.
- Freezing: You can freeze sausage gravy, but the texture may change slightly due to the dairy. Let it cool completely, then store in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently. The gravy will be quite thick, so add a splash of milk as needed to loosen it back to your desired consistency. You can also reheat it in the microwave in 30-second intervals, stirring in between and adding a little milk if needed.
- Pro Tip: Avoid high heat when reheating—it can cause the gravy to scorch or separate. Slow and steady is the way to go!
FAQs
You can, but the consistency might change a bit due to the dairy. If it’s gritty after defrosting, whisk well and add a splash of cream to help bring it back together.
Sausage gravy tastes better when you build flavor at every step—brown the sausage well for deep, savory notes, cook the roux until lightly golden to avoid a raw flour taste, and season generously with black pepper and salt. I also like to boost the flavor with additional spices like dried sage and paprika. Using whole milk and letting the gravy simmer until thick and creamy also makes a big difference.
The best milk for sausage gravy is whole milk. It gives you a rich, creamy texture and classic flavor. If you don’t have regular milk, 2% milk works fine, but is slightly less rich. Skim milk is not ideal—it can turn out thin and less flavorful. You can also use half & half for a super decadent version. (Or mix half & half with skim milk to add some body!)
I’ve found that sausage gravy won’t thicken the same way without flour. The flour combines with the sausage fat to create a roux, which is what gives the gravy its signature thick, creamy texture. You can thicken it using something like a cornstarch slurry or even a bit of cream cheese, but the consistency will be slightly different than classic sausage gravy.
More Savory Breakfast Recipes
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Old Fashioned Sausage Gravy
Equipment
Ingredients
- 1 pound Bulk Breakfast Sausage preferably spicy
- 1 tablespoon Avocado Oil or canola oil, butter, or bacon fat
- ¼ cup All-Purpose Flour see notes for GF
- 3 ½ cup Whole Milk
- 1 teaspoon Black Pepper freshly cracked, or more to taste
- 1 teaspoon Dried Sage optional
- ½ - 1 teaspoon Paprika optional
- ½ teaspoon Salt or more to taste
For Serving
- 8 Biscuits
- 8 Eggs optional
- Parsley or Scallions for garnish
Instructions
- Brown the sausage in oil over medium heat.1 pound Bulk Breakfast Sausage, 1 tablespoon Avocado Oil
- Add the flour to the pan and cook until golden brown and nutty-smelling, about 1 minute.¼ cup All-Purpose Flour
- Add the milk while whisking constantly, drizzling it in slowly at first to prevent clumping. Continue to add the milk until all has been added to the pan, then reduce the heat to medium-low.3 ½ cup Whole Milk
- Add the pepper, sage & paprika (if using), and salt. Whisk to combine, then allow the gravy to simmer until it reaches your preferred consistency—at least thick enough to coat the back of a spoon.1 teaspoon Black Pepper, 1 teaspoon Dried Sage, ½ - 1 teaspoon Paprika, ½ teaspoon Salt
- Once the gravy is thickened, give it a taste and adjust the seasonings if needed. If the gravy has reduced too much, add a splash of milk to loosen. Serve over a split biscuit with a fresh crack of pepper, a fried egg, and a sprinkle of something green. Enjoy!8 Biscuits, 8 Eggs, Parsley or Scallions
Notes
- Pork-Free - Beef breakfast sausage, turkey sausage or chicken sausage all work. Just make sure it’s raw so you can get the classic crumbles. If you can’t find any of those options, make your own using whatever type of ground meat you like and season heavily with ground sage, paprika, garlic and onion powders, a touch of cayenne for heat, and salt.
- Meat-Free - Swap in vegan sausage. Note that you’ll likely need to use at least twice as much oil (or add a knob of butter) to achieve a similar richness.
- Dairy-Free - Swap in your favorite unsweetened, full-fat plant-based milk. I recommend using creamy oat milk or cashew milk for the best consistency. You can also use thinner options like almond milk, but I’d recommend adding a splash of vegan cream to give it more body. You may also need to add a bit more flour or add a cornstarch slurry at the end.
- Gluten-Free - Feel free to swap in a high-quality cup-for-cup gluten-free flour blend (e.g. Cup4Cup, Better Batter, or Bob’s Red Mill). Sweet rice (mochiko) flour can also be used. Alternatively, you can thicken the gravy using a cornstarch or potato starch slurry.
- Refrigeration: Allow the homemade gravy to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days.
- Freezing: You can freeze sausage gravy, but the texture may change slightly due to the dairy. Let it cool completely, then store in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently. The gravy will be quite thick, so add a splash of milk as needed to loosen it back to your desired consistency. You can also reheat it in the microwave in 30-second intervals, stirring in between and adding a little milk if needed.
- Pro Tip: Avoid high heat when reheating—it can cause the gravy to scorch or separate. Slow and steady is the way to go!
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