Best Sausage Gravy Recipe


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Enjoy the Best Sausage Gravy recipe over your favorite homemade buttermilk biscuits! It’s easy, takes only 20 minutes, and makes the perfect delicious weekend breakfast.

Sausage Gravy

This white gravy with sausage recipe will remind you of the best Mom and Pop diners in the South. It’s hearty, so delicious, and couldn’t be any easier to make. There are a couple of important tips (don’t skimp on the pepper, and be sure to let that roux rest), but you’ll have it on the table in hardly any time and everyone will want seconds!

A bowl of gravy next to biscuits.

How Do You Make Sausage Gravy From Scratch?

Learn how to make sausage gravy easily! This homemade sausage gravy is packed full of flavor, but comes together in minutes and only needs 7 ingredients.

Start by browning the pork sausage crumbles, then adding in the butter, flour, salt, garlic powder, and plenty of black pepper. Mix until the sausage is coated in a roux, then take that off the stove and let it rest for 10 minutes.

I know it might seem weird to take it off the stove and let it rest, but so much flavor magic happens in those 10 minutes. The flavors really mingle together and get absorbed into the flour, and the resulting gravy is so so so much better. It’s definitely worth the time.

After that, just return it to the stove, heat it and slowly add the milk while whisking it. Let it simmer for a couple of minutes until it thickens, and then serve it while it’s warm.

This is a thick gravy, and we’re using a 1 part flour to 8 parts milk ratio. If you want a thinner gravy, you can thin it out at the end by adding up to 1/2 cup cold water. Just add it a little at a time and whisk constantly until the gravy is silky smooth and fully mixed.

Looking to try a fun new flavor addition? Try dicing up some jalapeno and sautéing it with with sausage. It has a delicious kick that’s not too overpowering.

What To Serve It With

The classic way to serve this Southern sausage gravy is over homemade buttermilk biscuits to make the best breakfast recipe. Here’s a great video tutorial showing you how to make your own.

It’s also delicious served over toast, roasted potatoes, fried chicken, chicken fried steak, or over french fries (kind of like a Southern poutine).

Cooked crumbled sausage coated in roux.

How Long Does It Last?

Store it in an airtight container in the refrigerator. It should last for 3 to 4 days.

Can You Freeze Sausage Gravy?

Yes! Sausage gravy freezes well. Here are some tips to make sure it freezes and thaws perfectly:

  • Let it cool before freezing it (since it contains both meat and dairy, don’t leave it out to cool too long), then store it in a freezer bag.
  • To reheat it, open the bag and place the frozen gravy in a nonstick skillet to reheat it over medium heat. Place a lid on the skillet, and let it thaw and then come to a simmer, then stir it so it’s reincorporated before serving.
  • A couple of notes: You may need to tear the bag off of the frozen gravy, and it’s important to use a nonstick skillet because it will likely scorch or burn if you use one that isn’t nonstick. 
Pouring sausage gravy onto a plate of biscuits.

Make It For 2 Or To Feed A Crowd

This recipe is super adaptable and the amounts can be multiplied or divided depending on the number of people you’re serving. If you only want to make enough for 2, divide all the ingredients by 3. If you need enough to feed a crowd, double all of the ingredients.

Gravy in a white bowl on a blue and white napkin.

How Do You Make Gravy From Scratch Without Flour?

If you’re wondering what is the best substitute for flour in gravy, the answer is cornstarch. Cornstarch is an amazing thickener, and can definitely be used in place of flour in this recipe. Since cornstarch is a more powerful thickener than flour, you’ll only need half as much (in this case, you would only need 2 Tablespoons of cornstarch).

You can make this gravy gluten free by using cornstarch instead of flour. Just be sure that you’re also using certified gluten free sausage and spices.

Biscuits and gravy on a small plate.

Can You Use Water Instead Of Milk In Gravy?

White gravy gets its creaminess, flavor, and thickness from the dairy in it. In order to be a true white gravy, it needs to use milk (or a milk substitute) instead of water.

What Kind Of Sausage Should You Use?

I like to use mild Italian sausages, but sometimes I’ll use spicy sausages for a little kick. If you use ground pork, you’ll need to add a lot more seasonings to replace the flavor found in sausage. You could also use turkey sausage or vegetarian sausage if you’d prefer.

Can You Make This In The Instant Pot?

Yes! The saute function on the Instant Pot works perfectly for this recipe.

A side image of thick sausage gravy in a white bowl.

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

Click here to pin this recipe for later!

A Pinterest pin image with two pictures of sausage gravy and title text.

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Yield: 6 servings

Best Sausage Gravy Recipe

The best sausage gravy recipe on a plate of biscuits.

Enjoy my Grandma's classic Biscuit Sausage Gravy recipe over your favorite homemade buttermilk biscuits!

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 25 minutes


  • 1/2 pound ground pork sausage
  • 2 Tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon freshly cracked black pepper
  • 1/2 teaspoon fine sea salt (plus more to taste)
  • 1/4 teaspoon garlic powder
  • 2 cups milk


  1. Heat a large skillet over medium-high heat. Add the sausage and brown until there is no pink visible.
  2. Add the butter and stir it around to melt it. Once the butter has melted, stir in the flour, pepper, salt, and garlic powder (stir for about 2 minutes). Once it has reached a uniform consistency and the sausage crumbles are evenly coated, remove the skillet from the heat and let it rest for 10 minutes.
  3. Return the skillet to the stove, and heat over medium heat. Slowly pour in the milk while whisking continuously. Let the gravy cook until it has thickened, stirring occasionally (about 5 minutes).
  4. Taste and adjust seasonings.


This is a thick gravy. If you want a thinner consistency, add up to 1/2 cup cold water and whisk it in until it’s fully incorporated. Heat until the gravy is warm.

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 227Total Fat: 16.9gCarbohydrates: 8.8gNet Carbohydrates: 8.5gFiber: 0.3gSugar: 4.5gProtein: 10.2g

Nutrition information isn’t always accurate.


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Try making this easy, delicious, and quick homemade sausage gravy recipe this weekend!

The best sausage gravy recipe on a plate of biscuits.

13 thoughts on “Best Sausage Gravy Recipe”

  1. Shazam! This is hands down, the VERY BEST sausage gravy recipe… My husband is insisting I share it with him because it’s so good. That says it all! Go Grandma and thank you so much for sharing it!

    • Hi Kimberly, So happy to hear you and your husband enjoyed the sausage gravy so much! It’s definitely one of my favorite recipes. Thanks so much for taking the time to leave feedback! -Alexa

  2. I am cooking chicken fried steak and mashed potatoes for 50 people as a fund raiser. How much should I multiply your recipe.

    • Hi Connie, I’ve never made that large of a batch, so I can’t say for sure. It also really depends on how much gravy each person is going to eat. I would guess somewhere in the 8x – 10x range. The only thing I’d really watch out for is freshly cracked black pepper. I’m a little worried that ingredient wouldn’t translate well to a batch that large, I’d probably start with a lot less pepper, and then add to your taste preference so it doesn’t end up too spicy. Hope that helps! -Alexa

      • I just made this recipe and had to triple it. IT WAS WONDERFUL!!! I was pretty easy to do. My family of 7 includes 4 adults, 2 teenage boys and 1 child. I made 20 biscuits. With NO leftovers.
        Tytyty ❤️

  3. Hey I’m a cook and I make my sausage gravy with fennel Italian seasoning onion powder garlic powder a couple of teaspoons of chili flakes and milk and butter to make roux and salt and pepper give it a try it’s amazing I’ve looked at so many recipes and have not found any like quite like mine okay have a good

  4. I’ve made biscuits and gravy for a very long time and this is the best method and recipe. The only thing I added was some bacon grease and crumbled bacon because I’ve always made it that way but thank you so much. I will be using this recipe from now on!

  5. Made this for dinner tonight- just doubling the ingredients as I was working with 1lb of sausage. The only thing I did differently was added paprika.
    So tasty! Will definitely make again


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