How to Make Sausage Gravy


If you have ever wanted to know how to make sausage gravy this recipe is perfect for you. First off I will start by explaining what sausage gravy is. Sausage gravy is basically a combination of milk, butter, and flour with pieces of sausage in it. Sausage gravy originated in the South and has become very popular. This gravy is typically served over biscuits but it goes great on eggs or toast as well. It is always a great treat for breakfast. For the type of sausage, you can use just plain pork sausage, maple flavored sausage or really any flavored sausage you might enjoy. If you want to add a little heat, the addition of a little hot sauce or red pepper flakes spices up this gravy nicely. Enjoy.

Ingredients:
1 (12 ounce) package pork sausage (or maple flavored sausage)
3 tablespoons butter
ΒΌ cup all-purpose flour
3 cups milk
salt and pepper (to taste)

Cooking Instructions:


Step 1: Heat a large deep skillet to medium high heat. Add sausage, and break up into small pieces with a metal spatula while cooking. Cook until sausage is evenly browned. Remove the sausage from the pan with a slotted spoon reserving the fat drippings in the pan. Set sausage pieces aside.
Step 2: Add butter to the pan and stir until melted. Add flour and stir until smooth. Reduce heat to medium and cook until light brown. Gradually whisk in milk, and cook until the mixture has thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat and simmer for 12 to 15 minutes. If the mixture becomes too thick, add a little more milk.
Step 3: Serve over biscuits, or eggs and toast.
(Makes 6 Servings)

       

16 Responses to “How to Make Sausage Gravy”

  1. Andrea — April 5, 2011 @ 9:24 am

    I love your blog, my sister in law made these last weekend and I wanted a recipe. Thank you! I’m very excited to try the chinese buffet you did. Thanks for the great pictures!

  2. Candace — April 7, 2011 @ 6:15 am

    I love sausage gravy (yes, I live in the south) but the gravy isn’t like it used to be. The sausage is so lean now. I end up adding pork fat to make the gravy.

  3. Andrea @ sweetpondering — April 20, 2011 @ 8:01 pm

    I’ve had this recipe bookmarked since I first saw it and now plan on making it for dinner! I’m sure it will be amazing! Thanks for the recipe!

  4. Harlow — August 26, 2011 @ 8:58 am

    This was amazing. I used maple sasuge and 3 table spoons syrup When browning. And 2 table spoons pepper when I added the 3rd cup of milk. I can’t wait to eat it again.

  5. james boyer — November 8, 2011 @ 6:34 am

    best i ever had made it for my help. now they love me thank u so

  6. Chelsea — December 25, 2011 @ 7:11 am

    This was amazing thank you!!

  7. Tee — January 3, 2012 @ 10:22 am

    This gravy is fabulous. Turns out perfect every time. I make it every Saturday morning and sometimes for supper. My husband and kids can’t get enough, and it’s so easy.

  8. Shingleton — February 25, 2012 @ 6:23 pm

    So glad I found this recipe, have been looking for a good gravy recipe and this one turned out perfect!

  9. Mike — April 29, 2012 @ 6:29 am

    Finally a sausage gravy that is not complicated and even and old fart like me can make.. This taste better than what I pay for at my favorite Restaurant. Thanks, you rock.

  10. Denise — July 10, 2012 @ 8:39 am

    Thanks so very much for this easy recipe! I have NEVER had success in making any type of gravy before and yet was able to stir this delicious gravy mixture right up. I was wondering if you have something easy for say mashed potato gravy or something to go with a roast? There again,I have never had any success with those types of gravy either. Thank you!
    Thank you!

  11. Leeda — August 1, 2012 @ 11:52 am

    MY FAM BAM LOVED THIS FOR BREAKFAST THANK YOU SO MUCH! ;-)

  12. Terry A. — September 29, 2012 @ 1:56 pm

    So very good. In fact im making some tonight for tomarrows breakfast. I added 2 tbl of bacon greese and this really turned on the flavor.
    Great recipe and fast.
    Thank you again.
    Terry

  13. Andrew — November 19, 2012 @ 2:47 pm

    Why the deviation from your old 2008 recipe? I love that one. But I’ll give this one a shot.

  14. Bobby — November 19, 2012 @ 9:57 pm

    Andrew – I have no real reason, I just wanted to post a different version. Both versions are very good. Let me know which one you prefer.

  15. Andrew — November 20, 2012 @ 1:15 pm

    Made this one last night, but still threw in some red pepper flakes and used garlic salt. Interestingly I thought back and didnt really notice the missing Worcestershire sauce and I used 2% milk. Came out great, very thick still which i was worried about with the 2. It tasted great and it was a little easier (simpler) than the first one.

    I actually make it with gluten free flour mix without the xanthum gum and then use gluten free bisquick for the biscuits and it comes out great. My wife is gluten intolerant.

  16. chuck — December 24, 2012 @ 10:44 pm

    This was amazing but I took a razor blade and sliced some garlic paper thin so it melts away with the butter for the gravy this gives great flavor

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