The absolute best biscuits and gravy come from an easy Sausage Gravy made from scratch with ground pork and seasonings. It is the best comfort food when smothered over homemade buttermilk biscuits!
Why this recipe is the best:
Not all sausage gravy is the same. I have frequently ordered biscuits and gravy at restaurants only to be disappointed when it is either too thick or too thin or too starchy or the sausage is not good.
This recipe is not only quick and easy to make and with very few ingredients, the flavor is outstanding!
This recipe has been viewed well over 2 million times and you can see from the 100+ comments how much people love this delicious breakfast recipe!
Ingredients needed:
- breakfast sausage
- butter
- all purpose flour
- whole milk
Here's how to make it:
- The sausage is cooked in butter (photo 1) because you can't have a good gravy without the right amount of fat!
- Once the sausage is sufficiently browned, you add the flour (photo 2). Be sure to let it cook for several minutes before adding the milk. You want it to mix with the fat and let it cook to the point where it gives off an amazing aroma.
- Finally, to make the gravy, add the milk (photo 3) and stir continuously over heat until the gravy thickens (photo 4).
Cooking tips for perfect results:
- 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.
- 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.
- Do not substitute the butter with margarine.
- I highly recommend using whole milk for a richer flavor, however nonfat or lowfat milk can be used.
How to make biscuits and gravy:
- Start with your favorite creamy breakfast gravy. Obviously this sausage gravy recipe is my favorite, but I've also made Country Bacon Gravy, Country Mushroom Gravy if you need a meatless version, and Gluten Free Sausage Gravy.
- Keep the gravy warm over very low heat until you're read to serve.
- Then, all you need is a fresh biscuit and you simply can't beat a homemade flaky buttermilk 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 this breakfast:
- 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!
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
Country Sausage Gravy made from scratch is delicious! The best biscuits and gravy are made from homemade flaky buttermilk biscuits and sausage gravy.
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CLICK TO PLAY RECIPE VIDEO
Hover to scale: 6 servings
Ingredients
- 1 pound pork breakfast sausage (I highly recommend you make your own, recipe link in notes below)
- 3 tablespoons butter
- ¼ 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
Calories: 373kcal | Carbohydrates: 9g | Protein: 15g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 583mg | Potassium: 348mg | Sugar: 6g | Vitamin A: 430IU | Vitamin C: 0.5mg | Calcium: 146mg | Iron: 1.1mg
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This post was originally created in March 2015 and has been updated for your reading pleasure.
Hershella
Very good and easy. I used Bob Evan’s sausages, time I will try Jimmy Dean. Chorizo sounds great as mention by Lauri, I'm going to try that too. Thanks for sharing.
Christine Hatton
Biscuits and sausage gravy has always been a childhood favorite of my husband. He loved this recipe, I did change the plain flour and used seasoned chicken flour instead , it was wonderful and a keeper!
Christy
I have made your recipe many, many times. It's my go-to sausage gravy recipe.I made it for sausage gravy biscuits for supper tonight and just wanted to let you know that my family loves your recipe!
Lauri
This was amazing!! I used Jimmy Dean Hot Breakfast sausage and sprinkled some fresh ground pepper! Major hit with the hubby! Biscuits and gravy is one of his favs! Next time I might experiment with 1/2 -3/4 of hot breakfast sausage and 1/3 chorizo. 🙂 Thank you so much for sharing this recipe!!
Susan
Can this be made ahead and refrigerated?
Krissy
It can. Just reheat low and slow. Cream gravy can break if you reheat too hot and too fast.
Mary
Can you double the recipe. I have a lot of family coming in the morning.
Krissy
Of course!
Linda
The sausage gravy was easy and quick to make. I fried minced onion with the sausage but my sausage wasn't very flavorful so for the leftovers, I added 1/2 teaspoon of poultry seasoning and black pepper.
Janet
Took this for a breakfast at work and people kept telling me it was the best gravy they had ever had. Most definitely will make this again!!!!
Tiffany
This recipe is easy and delicious!! I've been intimidated to make gravy, but this is foolproof! Thank you!
Cindy Cantwell
Today I made sausage gravy for the first time in my life. My husband thought it was outstanding! This recipe is definitely a winner!
Rob
We make a breakfast we call a big M , named for my dad , breakfast home fried potatoes covered in sausage gravy then eggs any way you like them the a piece of cheese with a side of biscuits and gravy .
Lisa Davies
This is how I make my gravy. Very easy and have never heard a complaint yet! I do use Jimmy Dean regular sausage. It gives it great taste and all the spices. Also make sure to cook the flour taste off. Sometimes I will drop a minced clove or 2 of garlic in when frying the sausage
JB
I have made this many times for my family and they love it!
Nicholas
This recipe is great, I have forgotten how good sausage gravy is.
Anna
Amazing!! Easy and perfect.
Keeper for sure
Lisa Van Hugendong
Oh my lawd. This was so good I had to back back for a third serving and cancel the rest of my day. This is the new standard!
Kathy
I had a craving for sausage gravy and used your recipe. This was an amazing “dinner” breakfast with a side of scrambled eggs. My belly is very happy.
Side note: perfect meal to use up milk before it’s expiration!