Breakfast Sausage Gravy is the definition of comfort food. It's the hearty breakfast to get any day off to a great start. This gravy is simple, quick to make, and comes out perfect every time!
Looking for more comfort foods? Check out my Beef and Green Bean Dinner!
The best way to lure a teenager out of bed before noon on a Saturday is to cook up a big pan of sausage gravy and pop in some biscuits. It gets them every time. (My Cheesy Hash Brown Casserole is good at getting teens out of bed early also!)
We use this classic recipe to celebrate all kinds of holidays. It's a family tradition to make on Christmas morning, birthdays & whenever guests come for a weekend.
You can use your favorite store-bought biscuit or try this recipe from Mom On Timeout Perfect Biscuits Every Time. They are delicious.
What you will need
- Pork Sausage
- Salt & Pepper
How to make Sausage Gravy
In a large skillet, brown the sausage. Do not drain, the drippings give you the rich smooth flavor that makes all the difference.
Reduce to medium-low heat and add butter to sausage.
Once butter is melted, sprinkle flour over the sausage, and stir. The mixture will thicken to a paste and coat the sausage. Cook for approximately 2 minutes.
Raise heat to medium-high and add half the milk, salt, and pepper. Once the milk begins to absorb, add in the remaining milk.
Continue to cook, stirring frequently, until the gravy is thick and bubbly.
Serve immediately over your favorite biscuits.
Can this gravy be made ahead?
Absolutely! You can make this gravy the night before. Be sure to cool the gravy completely before storing it in an airtight container. Rewarm in a skillet over low heat until the gravy is hot all the way through. Often, I will add a little milk to thin out the gravy just a bit.
Freezing is an option for any leftover gravy. Store in an airtight container or in a freezer bag. It is good in the freezer for up to 3 months.
Breakfast Sausage Gravy
Breakfast Sausage Gravy
- 1 pound Ground Pork Sausage I use medium.
- 2 tbsp Butter
- ¼ c Flour
- 2 cups Milk
- ¼ tsp Salt optional
- ½ tsp Pepper
- In a large skillet, brown the sausage.
- Add butter.
- Once butter is melted, sprinkle the flour over the sausage, stirring until the mixture is a pasty thick consistency. Cook for approximately 2 minutes.
- Raise heat to medium-high and add half the milk, salt and pepper. Once the milk begins to absorb, add in remaining milk. Continue to cook over medium heat, stirring frequently, until the gravy is thick and bubbly.
- Serve immediately over your favorite biscuits.
Pardon me if I missed it somehow, but do you use all purpose or self-rising flour?
I’ve been disappointed with my longtime favorite canned sausage gravy recently (can’t always cook from scratch !). This looks like it has potential to be a game changer!!
I always use all purpose flour. I promise this recipe is seriously almost as easy as opening a can. Can't wait to see what you think!