Creamy Country Sausage Gravy made from scratch with ground pork and seasonings is the best comfort food when smothered over homemade buttermilk biscuits!
Why this sausage gravy recipe is the best:
Not all sausage gravy is the same. When we go out to breakfast, he’ll order a sample of the country gravy before committing to actually ordering biscuits and perfect gravy.
I’m sure you all have experienced country sausage gravy that sucks. Its either too thick or too thin or too starchy or the sausage is nasty. The best part?
This homemade sausage gravy is quick and easy to make and with very few ingredients, the flavor is outstanding!
How to make sausage gravy from scratch:
- You can buy seasoned breakfast sausage in bulk without any casing from most meat departments, however I prefer to start with plain ground pork and make my own sage breakfast sausage. Its the best damn sausage you’ll ever have.
- Make sure to use a good pan that will brown the meat nicely. I always cook my sausage gravy in my favorite Staub dutch oven. The pan drippings are what give this recipe so much flavor.
- Then you gotta add some more butter because you can’t have a good gravy without the right amount of fat! Do not substitute with margarine.
- Once you add the flour, be sure to let it cook for several minutes before adding the milk. You want it to mix with the fat and give off an amazing aroma
- I highly recommend using whole milk for a richer flavor
How to make biscuits and gravy:
- Always start with a Southern style gravy and it needs to be kept hot.
- Obviously, I think my country sausage gravy is the best, but I’ve seen tons of variations of white gravy made with bacon or a combination of sausage and bacon.
- Then, all you need is a fresh biscuit. I prefer to split my biscuits in half to maximize the amount of gravy I can let soak in.
- Freshly ground pepper is a must.
Consider yourself warned – this recipe is so good that you’ll no longer want to order them when dining out because all others will fail in comparison.
What to serve with Biscuits and Gravy:
- I love some kind of egg recipe to accompany my biscuits and gravy. I don’t like runny yolks running into that country sausage gravy, so I always serve them with some kind of scramble or omelet.
- If you’re not afraid of the carbs (hey, you’re eating biscuits and gravy, after all), a side of easy breakfast potatoes makes a nice addition, especially if you get an extra ladle full of gravy to smother those potatoes.
- It’s a good idea to add some color and produce to your plate as well. I make a fruit salad with a secret ingredient that pleases everyone. Or you balance out your biscuits and gravy with some wilted sauteed spinach.
Recipe video below!
Love biscuits and gravy? Well, then you’ll also love my Country Mushroom Gravy, Country Bacon Gravy, Biscuits and Gravy Casserole, and my Gluten Free Sausage Gravy!
If you make this recipe, I’d love to hear from you in the comments section below.
Country Sausage Gravy Recipe for Biscuits and Gravy
RECIPE VIDEO WILL AUTOPLAY
Ingredients
- 1 pound pork breakfast sausage (I highly recommend you make your own, recipe link in notes below)
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
Instructions
- In a large skillet over medium high heat, cook the bulk sausage until brown and crumbly. If excess oil, drain while keeping a solid tablespoon of the sausage oil in the pan. Add the butter and stir well until melted.
- Sprinkle sausage with flour, stir, and allow to cook for several minutes until the flour can absorb some of the fat and get golden brown.
- Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes.
Notes
- Sausage: You can buy in bulk from the meat counter at the grocery store, you can buy links and remove them from the casing, or you can make your own homemade breakfast sausage from ground pork and seasonings.
- Keep it warm: You'll want to serve the gravy hot. Because it's a cream based gravy with a fair amount of fat, it will get thicker as it cools. To keep warm, just heat over low heat on the stove until ready to serve.
- To store: Keep the extra gravy in an air tight container in the refrigerator. Should keep for 3-5 days.
NUTRITION INFORMATION
This post was originally created in March 2015 and has been updated for your reading pleasure.
My Dad would absolutely love this – it looks like the perfect thickness and so flavorful! I will definitely have to try this the next time I’m cooking for him!
My hubby is the BIGGEST sausage gravy fan. I’m gonna surprise him with this for breakfast!
Thank you for sharing such a wonderful gravy recipe. It is just like my mom used to make it.
I adore biscuits and gravy! We make it all the time, and this one looks fantastic!! YUM!
This country sausage gravy looks like a perfect comfort food for Sunday brunch. I’m sure my kids and husband would love it.
Biscuits and gravy is my favorite!!! Love it for breakfast lunch or dinner!!!
Gravy is my favorite thing to have for breakfast. I cant wait to try your recipe!
This is my favorite breakfast!!!
I love that you have included the nutrition information! Love this recipe so much. I’m only wondering what size a serving would be for this recipe. I would really appreciate it since I have started a Keto Diet and would love to eat this during my diet once in a while. Thank you!
So simple, yet soooooo good…I love to tinker with recipes but this is one of the very, very few, I make as written (using sage sausage)….thanks, this is awesome!
My family loved this recipe. As a women born in the south my parents have made this dish often, but I always found their recipe to be a bit too hot or spicy so to say. I followed this recipe to a T and my hubby and our children loved it (even my super picky 4 year old) I give this 5 stars. We will be having this more often 😊
It seems silly that a good white gravy recipe is so hard to find. Trust me, I’ve looked forever. This one is DELICIOUS! I made it with homemade venison sausage, over a buttermilk biscuit with a little hot sauce and it was super good!! Thanks for a great easy recipe!
Absolutely love biscuits and gravy and have them whenever I can. My gravy game however has never been that great. Well that all changed today when I came across your recipe!! It turned out perfect!! This is now and forever my go to recipe!
I really struggled with gravies until I found this recipe! Now it’s my go to and I never change a thing… although tonight, we’re hqving breakfast for dinner and I think I’m gonna add some bacon to it as well.
This is what has been know throughout the midwest as cream gravy since the start of time. It is best with cream.Just add a little garlic and onion powder. Also remove the sausage and cook the butter and flower for about 5 or 6 minutes add the cream that is why it is called cream gravy thin add sausage back in..
I believe I made a “grave-y” mistake (pun intended! LOL) because I used sausage with bacon to make the breakfast sausage. I’ve only ever had biscuits and gravy about twice in my entire life, both at restaurants… The first time was absolutely scrumptious, and the second was only so-so.
I love bacon more than sausage, so I assumed I would like this even more since I’d read and heard to cook the sausage with bacon fat to lend more flavor to sausage gravy anyways. I also ran out of milk at 1.5 cups, and used some heavy cream mixed with water to make up the difference.
Alas, it had a punch of flavor, but it was strange and weird, rather than delicious. What a bummer. No one else in my family will eat it, so I’ll probably never attempt it again… 🙁
I’m still rating this as 4 stars, because it’s most likely a fine recipe without my changes/substitutions.
Thanks for sharing this is now one of our home staples. My dad is from the south and he raves about this recipe.
Ben eating Homemade buiscuits & sausage gravy since I was a child. Nothing than a fresh batch of buiscuits & gravy with over easy eggs on top.
When you say to make your own sausage, what are the measurements for the spices you use? I’m going to attempt your biscuit and gravy recipe, it looks good!
Here’s my breakfast sausage recipe: https://selfproclaimedfoodie.com/sage-breakfast-sausage/
I use almond milk and it’s very good!
Easy Peasy! I used Jimmy Dean Sage sausage and Pillsbury frozen buttermilk biscuits.
I have made this twice. Each time it tasted perfect.
This was great. I am a huge sausage and gravy fan. This is my #1goto recipe. Thanks for sharing.
These turned out great!
I need to quadruple the recipe for my family. How long should they cook for?
About the same cooking time if you increase recipe… you’ll just need a bigger pan.
This was very tasty!!! I would make again. My picky 8 yo even enjoyed it.
This is the best gravy, and so easy! Thank you for sharing!
Absolutely amazing will definitely make again ! Way better then any restaurant. Thankyou