Sausage Gravy Recipe

A white bowl of biscuits smothered in sausage gravy garnished with sage leaves.

This homemade Sausage Gravy Recipe is rich, hearty, and perfect over your next batch of flaky biscuits. Whether you make the biscuits from scratch or take a store-bought shortcut, don't cut the corners on your gravy!

Course Breakfast

Cuisine American

Cook Time 15

Total Time 15

Servings servings (1/2 cup each)

Calories 317kcal

Author Meggan Hill

Ingredients

1/3 cup all-purpose flour
1 teaspoon ground fennel
1 teaspoon ground sage
Salt and freshly ground black pepper
1 pound ground pork sausage (see note 1)
4 cups whole milk
8 biscuits for serving (see note 2)

US Customary - Metric

Instructions

In a small bowl, combine flour, fennel, sage, and 1 1/2 teaspoons pepper. In a large skillet over medium-high heat, cook sausage until no longer pink, about 8 minutes. Break up any clumps with a wooden spoon and do not drain.
Sprinkle flour mixture over sausage and cook, stirring constantly, until flour has been absorbed, about 1 minute.
Slowly stir in milk and simmer until gravy has thickened, about 5 to 7 minutes. Season with salt to taste (I like 1 teaspoon). Serve over split biscuits.

Notes

Sausage: Look for unseasoned pork sausage; you'll be adding your own seasonings.
Biscuits: Buttermilk Biscuits, 3-Ingredient Homemade Biscuits, or even store-bought biscuits. I also have a tutorial on the best biscuit cutters if you bake often.
Yield: This recipe makes 5 cups gravy, enough for 8 generous servings of a heaping 1/2 cup gravy. It's enough gravy for 8 biscuits.
Storage: Transfer leftover gravy to an airtight container and refrigerate for up to 4 days. Reheat in a saucepan on your stovetop, thinning with milk if the gravy appears too thick.
Freezer: The gravy is best made to order, the day you need it.

Nutrition