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.
Don
WOW....I have made this at least 10 times and people rave. And I'm not even a good cook. This is the best sausage gravy recipe out there. Thank you so much for making me look good.
Don
Janet Dugan
Don, if you learn to cook good recipes correctly, you ARE a good cook!
Donna ganter
Love love love. Entire family loves it and always requests it. Very easy and so satisfying.
Christy
Go to for our breakfast gravy! When I’m in a hurry I use precrumbled frozen sausage. So easy! And just as good!
Sallyann Schwab
This is a great recipe. I serve it over mashed potatoes for dinner.
Sarah
Is it possible to freeze this & then reheat?
Krissy
I'm sure you could but I never have. Just be sure to thaw fully before reheating.
Missy
My gravy was kind of runny and did not thicken, I followed the recipe exactly. What do you suggest to do to thicken it or do differently?
Krissy
Did you use whole milk? My only guess is that maybe your sausage created more grease than what I'm used to? I always go by the rule of thumb that the flour to fat ratio for the roux is about 1:1. Next time you can eyeball the flour amount and make sure the roux is thick enough. Then add the milk in small amounts at a time, whisking after each addition, and then stop when it has reached your ideal thickness. Hope that helps!
Annette
Found your recipe in my panic after discovering I didn’t have gravy mix. Now I’m never buying mix again!!
Krissy
Definitely not! I never use gravy mix for any kind of gravy!! Glad you like the recipe. 🙂
Dale Martin
Very good Recipe my family loves it🇺🇸
Kathy
Great gravy recipe that we all thoroughly enjoyed! I even had to share it with my sisters. Yummy!!
Mary from Fenton MO
I made this today for my family, everyone enjoyed it and practically licked their plates. I forgot to cook the sausage in butter so I added the butter after the sausage was good. I think that was a good mistake by the way it tasted. I never was a sausage gravy fan because most tasted to floury, Bob Evans old fashioned dark sausage gravy changed my mind. I’ve been on a quest to match it, this one is very close, just not dark like Bob Evans.
Salome
Best and most flavorful biscuits and gravy I’ve had. Loved it
Dee Davis
Thank you Krissy, so many favor recipe that I love & made before,
but many time it was turn out not that good. I am so glad to see your recipe that I really going to make it, specially Monkey Bread, and Gravy with Biscuits. So glad that you have an video to make it easier to follow step by step, thank you again.
Serena
I found that if you use a little bit of evaporated milk with your whole milk into the gravy makes it really best
Krissy
I have recently become a fan of cooking with evaporated milk more often. I agree!
Ginger
I would omit the butter and use bacon drippings instead. A bit more flavor.
Vicki
Oh. My. Goodness!! This is the best I’ve ever made and Rhett best recipe I have found! Thank you!
John
When I read these words that Krissy wrote, "I love to create the BEST versions of your favorite recipes." I knew right then her recipes were great.
I have made this recipe and several others of hers, You simply can not go wrong. I do not have to know every recipe but the ones I learn must be very good. "If you want it done right, do it right!!" Simple words to live by. Thank you.
Anne
I have never made sausage and gravy before but no one would know that, as it turned out delicious. Tastes like I have made this many times!!! My family wants this meal again and so do I.
Christina
I am a novice gravy maker, but a seasoned gravy eater, & let me tell you, this is an excellent recipe! It was very easy to follow, whip up, & consume.😋 We all loved it! I might use just a smidge - & I mean a smidge - less butter next time, but then again maybe not. Thanks so much for a knock-out sausage gravy recipe!
Lori
This recipe is so delicious! I also like to add a little worcestershire sauce. Yummy! Thank you!
Greg Sharpe
Having southern roots. And living in the Southwest. I am picky about my biscuits and gravy. I am so glad I found the gravy recipe. It’s really good. All I did was added a touch of salt.
Thank you.
lauren
great recipe!!! i added paprika, garlic, sage and of course salt and pepper. so yummy for my breakfast poutine 🙂