Sausage Gravy

If you are having a craving for biscuits and sausage gravy! This is the only recipe you’ll ever need!

We have a whole lot of traditions up in here. One of them is, on Sunday’s when the kids are with me, I always make Sausage Gravy and Biscuits. The kids friends seemingly prefer to be here on Sunday mornings.

Tip: If you are like me and feeding a group of mouths, be sure to grab 2 cans of biscuits. I’ve made homemade biscuits a handful of times, I will be sharing that recipe in the coming weeks, but, until then, grab the two cans!

When it comes to purchasing the sausage for this recipe, I prefer the mild ground sausage. However, you can also use maple, sage or spicy Italian ground sausage if you prefer. You can also use ground turkey for a healthier version, you will need to add a little oil as turkey doesn’t contain fat.

how can i make my sausage gravy gluten free?

Simply swap the all-purpose flour out for 2 tablespoons of cornstarch for a gluten free option.

tips for making the perfect sausage gravy

• I use a Mix N Chop to break down the meat. It makes life way easier.
• If cooking in a cast iron skillet (which I normally do), it takes a bit longer than a copper or similar style skillet to cool. 

what should i serve my sausage gravy on?

Sausage gravy is typically served over biscuits. However, you can serve over toast, potatoes and goes well topped over crispy hashbrowns and even fried potatoes!

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ingredients needed to make sausage gravy

It takes just three simple ingredients to make my sausage gravy recipe:

• Sausage
• Flour
• Milk – you can substitute the milk for half and half as well for a creamier gravy
• Salt and Pepper to Taste – I hardly ever use salt, however I go a little heavy on the pepper

how to make the easy gravy

1. Brown the sausage - In a skillet, brown your ground sausage. DO NOT DRAIN. You need the fat from the sausage to thicken the gravy.

2. Bake off the flour - Once the sausage is browned and crumbly, add in the flour. Mix well into the sausage and allow to cook off for about a minute.

3. Make the gravy -  Once the flour has soaked up the fat, pour in the milk or half and half. Bring to a boil and remove from the heat.

4. Allow the gravy to cool as it will thicken, trust me.

storage and reheating instructions

You can store sausage gravy in an air tight container in the refrigerator for up to 3 days. It can also be kept frozen for up to a month.

Reheat in a saucepan over medium-low heat or in the microwave in 30 second increments. When re-hearting you may get a little separating of milk from the flour. This is perfectly fine, add about a tablespoon of milk or heavy cream at a time until you get the consistency that you desire.

Watch the video below where Marci shows you the step by step of this recipe. It sometimes helps to have a visual, especially when it comes to cooking! You can find my complete collection of recipes on YouTube, Facebook, Tiktok and on the website with the corresponding recipes.