Hey y’all! Ready to whip up a hearty, comforting Breakfast Sausage Gravy that’s just like grandma used to make? This creamy, peppery gravy is pure Southern comfort—ideal for topping flaky biscuits, piling atop toast, or making any morning feel extra special. It’s quick enough for busy weekdays, yet satisfying enough for luscious weekend brunches. Let’s get cooking!
Why You’ll Love This Breakfast Sausage Gravy
- Super easy and quick to make—ready in just 20 minutes!
- Rich, creamy texture with bold flavor from savory sausage and spices.
- Perfect for large family breakfasts or a cozy meal for one.
- Ingredients are pantry staples—no fancy equipment required.
- Pairs beautifully with biscuits, grits, hash browns, or eggs.
Breakfast Sausage Gravy Ingredients
- 1 pound (450g) pork breakfast sausage—mild or spicy
- 1/4 cup (30g) all-purpose flour
- 2 1/2 cups (600ml) whole milk
- 1/2 teaspoon kosher salt (plus more to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- Pinch of crushed red pepper flakes (optional, for heat)
How to Make Breakfast Sausage Gravy
Step 1: Brown the Sausage
In a large skillet or cast iron pan over medium heat, crumble the breakfast sausage and cook for 6-8 minutes, stirring occasionally, until the sausage is browned and cooked through. Do not drain the fat—this forms the base of your gravy’s flavor.
Step 2: Add Flour to Make a Roux
Sprinkle the flour evenly over the cooked sausage. Stir constantly for 2-3 minutes until the flour absorbs the fat and turns slightly golden, forming a roux that will thicken your gravy.
Step 3: Stir in the Milk
Gradually pour in the milk while whisking or stirring, scraping up any browned bits from the bottom of the pan. Continue stirring until the mixture is smooth and begins to thicken, about 4-5 minutes.
Step 4: Season and Simmer
Add salt, black pepper, and red pepper flakes if using. Lower the heat and let the gravy gently simmer, stirring frequently, until it reaches your desired thickness—about 3-5 more minutes.
Step 5: Serve
Taste and adjust seasoning if needed. Serve your Breakfast Sausage Gravy hot over fresh biscuits, toast, or your favorite breakfast base.
Breakfast Sausage Gravy Notes
- For extra richness, swap half the milk for light cream. Learn more about making perfect roux here.
- Use your favorite breakfast sausage—pork, turkey, spicy, or mild all work well.
- If the gravy gets too thick, just add a splash of milk to loosen it up.
Breakfast Sausage Gravy Variations
- Turkey Sausage Gravy: Swap pork sausage for lean turkey sausage for a lighter twist.
- Gluten-Free: Use gluten-free flour blends, like those discussed here, in place of all-purpose flour.
- Cheesy Gravy: Stir in 1/2 cup of grated sharp cheddar at the end for a delicious cheesy upgrade.
Required Equipment for Breakfast Sausage Gravy
- Large skillet or cast iron pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Whisk
Storage Instructions & Shelf Life
Let leftover Breakfast Sausage Gravy cool completely, then transfer to an airtight container. Refrigerate for up to 3 days. To reheat, warm gently in a saucepan over low heat, adding a splash of milk if needed to loosen the consistency. Freezing is not recommended as the texture may become grainy.
Suggested Pairings & Serving Recommendations
- Serve over classic Southern buttermilk biscuits for a traditional treat.
- Layer atop crispy hash browns or fried potatoes for a hearty breakfast plate.
- Pair with fried eggs or a side of fresh fruit for a complete meal.
Pro Tips for Perfect Breakfast Sausage Gravy
- Use whole milk for the richest, creamiest results. Learn more about milk’s role in cooking here.
- Taste as you go—especially when seasoning with salt and pepper, as sausage brands vary in flavor.
- If your gravy gets too thick after standing, thin it with warm milk and whisk until smooth.
Breakfast Sausage Gravy FAQ
- Can I make Breakfast Sausage Gravy ahead?
- Absolutely! Make it up to 3 days in advance and reheat gently with extra milk to restore its creamy texture.
- What kind of sausage works best?
- Mild or hot pork breakfast sausage is classic, but any breakfast sausage you love will be delicious in this recipe.
- Can I double the recipe?
- Yes, this recipe easily doubles—just use a larger skillet and allow a few extra minutes for simmering.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Ingredients
- 1 pound pork breakfast sausage
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- Chopped fresh chives for garnish (optional)
Instructions
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1In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
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2Add the butter to the pan and stir until melted and combined with the sausage fat.
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3Sprinkle the flour over the sausage and fat, stirring constantly to form a roux. Cook for 1-2 minutes until the mixture is golden.
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4Gradually whisk in the milk, stirring to prevent lumps. Cook, stirring frequently, until the gravy is thickened, about 5-7 minutes.
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5Season with salt, black pepper, and crushed red pepper flakes if using. Remove from heat and serve hot over biscuits. Garnish with chopped chives if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
410 caloriescal
Protein:
18gg
Fat:
31gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
13gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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