Easy Homemade Sausage Gravy is a simple to make recipe that is mouthwatering and contains only 4 ingredients. Serve it with refrigerated biscuits for an even quicker stove to table meal.
Easy Homemade Sausage Gravy
Sausage gravy is one of those delicious, creamy, flavorful dishes that I rarely make because I like it too much and therefore eat too much of it when I make it. It’s a vicious cycle. 😉
The first time I had this was at an all-you-can-eat breakfast buffet and my breakfast world was turned upside down. I couldn’t believe how tasty it was and assumed it would be extremely hard to make, but it isn’t.
There are many recipes that have more ingredients than the ones I used for this recipe but honestly, this simple recipe has all the flavor you could want and takes almost no time to make, which is just the kind of recipe I prefer. More time with my family and less time in the kitchen is always a plus in my book and is perfect for a holiday morning just like this make-ahead french toast casserole (another family favorite).
I first made this for Christmas three years ago and only now am getting around to sharing the recipe but better late than never.
What to Serve with Homemade Sausage Gravy
My favorite way to serve sausage gravy is over freshly baked biscuits. I have made homemade biscuits but to save even more time, I served these with ready-made refrigerated biscuits. The big ones.
You can also serve sausage gravy over top of scrambled eggs, hash browns, grits, and home fries but if you are being adventurous try a little bit on something new and let me know what you tried it on and how you liked it. I’m always looking for interesting ways to serve basic recipes.
Some Basic Sausage Gravy Questions
Can Sausage Gravy Be Made The Night Before
Reheating Sausage Gravy is easy and yes, it can absolutely be made the night before. As a matter of fact, you can make this homemade sausage gravy up to 1 day, 24 hours, in advance and keep it in the refrigerator in an airtight container letting it cool down first before refrigerating.
When you’re ready to serve it, place it in a saucepan and reheat over low heat stirring occasionally until heated through.
What Kind of Sausage Can Be Used
I used plain ground pork sausage for this recipe but you can use any ground sausage you prefer. You can use hot, mild, maple-flavored, just about any flavor that you want as long as you use ground pork sausage, you are good to go.
How To Make Easy Homemade Sausage Gravy
- Cook the sausage well. I now use a cast iron skillet to make this but any heavy large skillet will work. Brown the sausage until there is no pink remaining.
- After the sausage is fully cooked, sprinkle the flour over the sausage and stir in well. The flour will stick to the fat on the meat and this is what will allow the gravy to thicken.
- Pour in the milk slowly stopping occasionally to whisk.
- Once the milk has been added and fully incorporated (whisked throughout), cook the sausage and gravy over low heat for 2 to 3 minutes until the gravy is fully thickened.
- Serve immediately or allow to cool and store in the refrigerator for up to 24 hours. See tips above for reheating.
This easy Homemade Sausage Gravy is a simple to make recipe that is mouthwatering and contains only 4 ingredients. Stovetop to table in under 30 minutes. Brown ground pork in a large skillet until it is no longer pink. Turn off heat and sprinkle flour over the cooked pork. Stir flour into pork until it is fully absorbed. Slowly whisk in milk, a little at a time until fully incorporated. Cook over medium heat stirring constantly until the sausage gravy is thick and bubbly. Serve warm.
Serving Size 1
Amount Per Serving Calories 235 Total Fat 17g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 10g Cholesterol 54mg Sodium 494mg Carbohydrates 8g Net Carbohydrates 0g Fiber 0g Sugar 1g Sugar Alcohols 0g Protein 13g
This easy Homemade Sausage Gravy is a simple to make recipe that is mouthwatering and contains only 4 ingredients. Stovetop to table in under 30 minutes.
Brown ground pork in a large skillet until it is no longer pink.
Turn off heat and sprinkle flour over the cooked pork.
Stir flour into pork until it is fully absorbed.
Slowly whisk in milk, a little at a time until fully incorporated.
Cook over medium heat stirring constantly until the sausage gravy is thick and bubbly.
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