There’s something deeply comforting about a warm, creamy sausage gravy that just wraps you in cozy vibes. This Sausage Gravy Recipe is a downright classic for breakfast or brunch — thick, flavorful, and perfect over biscuits, toast, or even fried potatoes. Trust me, once you make it from scratch, you’ll never want the canned stuff again.

A black cast iron pan filled with creamy beige sauce that has small brown bits mixed throughout, showing a thick and smooth texture. A wooden spoon is scooping some sauce near the edge of the pan, resting inside it. The pan sits on a white marbled surface with a blue and white checkered cloth nearby, adding a soft touch to the setting. The overall look is warm and inviting, showing a rich, thick sauce ready to serve photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sausage Gravy Recipe
Top Tip
How to Serve Sausage Gravy Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sausage Gravy Recipe

Why You'll Love This Recipe

I have to say, I think the real magic of this sausage gravy comes from how simple it is, yet so rich and satisfying. It’s one of those recipes that turns any morning into something special. Plus, it’s surprisingly forgiving, so if you’re new to making gravy, this’ll be a confidence booster.

Simple Ingredients: Just a handful of pantry staples come together to create big, comforting flavors.
Perfectly Creamy Texture: The combination of milk, half and half, and optional butter gives it a velvety smooth finish.
Flexible & Customizable: You can tweak the spices or add onions and garlic to make it your own.
Great Make-Ahead: You can prep it in advance and reheat easily, which is a lifesaver on busy mornings.

Ingredients & Why They Work

Each ingredient here plays its part in balancing richness, flavor, and texture. Picking a good quality sausage really shines through, and the mix of whole milk and half and half creates the perfect creamy consistency without feeling too heavy.

Flat lay of raw ground pork sausage in a natural crumbly mound, a small white ceramic bowl filled with whole fresh milk, a small white ceramic bowl filled with creamy half and half, a small white ceramic bowl holding smooth white all-purpose flour, a small white ceramic bowl containing black peppercorns, a small white ceramic bowl with ground sage powder, a small white ceramic bowl with seasoned salt, a small white ceramic bowl holding garlic salt, two cold sticks of unsalted butter with clean edges on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground sausage: I usually use Jimmy Dean regular; it has just the right seasoning and fat content to make the gravy flavorful and luscious.
Whole milk: Adds creaminess without being too rich alone — it balances the half and half nicely.
Half and half: This is the secret to silky richness without turning the sauce into a heavy cream bomb.
Flour: The thickening agent — make sure you cook it after sprinkling so you don’t get that raw flour taste.
Garlic salt, ground sage, seasoned salt, black pepper: These spices add depth and a little kick, essential to give the gravy character.
Cold butter (optional): Stirring this in last makes the gravy super silky, a chef’s little trick called monter au beurre.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to think of sausage gravy as a blank canvas — versatile and forgiving. Sometimes I add sautéed onions or a little fresh garlic for a flavor boost. You can also adjust seasoning based on your preferences or the sausage you pick.

Variation: When I want a little herbaceous note, adding extra sage or even a dash of thyme makes the gravy taste super cozy and homey.
Spicy Kick: You can throw in crushed red pepper flakes or hot sauce if you like a little heat—it pairs surprisingly well with the rich sausage.
Dairy Alternative: Have you tried using a blend of milk and a mild plant-based milk? It works in a pinch, but the texture won’t be as rich.

Step-by-Step: How I Make Sausage Gravy Recipe

A single biscuit with a golden brown top, split in half with the bottom layer holding a thick creamy white gravy filled with small brown sausage bits, spilling slightly onto a white plate with a speckled pattern and a light brown rim. A silver spoon rests beside the gravy on the plate, and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Sausage Just Right

Start by heating your pan over medium-high heat and breaking up the ground sausage as it cooks. Cook until there’s just a little pink left — that’s important because it means there’s still some fat rendered in the pan to use for the gravy’s base. Then lower the heat so the sausage finishes cooking gently. This slow finish gives you more flavorful drippings, which makes the gravy richer.

Step 2: Sprinkle Flour and Cook Out the Raw Taste

Sprinkle the flour evenly over the sausage and stir well to coat everything. Turn the heat up to medium and cook for about 2 minutes. You want to lose that raw flour taste here, so watch that you don’t let it brown or burn — just a gentle cooking until the smell of raw flour disappears.

Step 3: Gradually Add Dairy and Seasonings

Slowly pour in the half and half and whole milk while stirring constantly. Use a silicone spatula to scrape the bottom of the pan so nothing sticks or lumps up. Add your garlic salt, ground sage, seasoned salt, and black pepper to the mix now.

Step 4: Simmer and Thicken

Bring the mixture to a gentle boil for a minute, then reduce heat to a simmer. Stir occasionally, loosening any bits stuck on the pan’s bottom. The gravy will thicken more as it simmers — this is your cue to watch it closely so it doesn’t get too thick.

Step 5: Finish with Butter for Extra Silkiness (Optional)

If you want that luxurious finish, stir in 2 tablespoons of cold butter right at the end. This method, called monter au beurre, makes the gravy smooth and glossy — a professional touch that elevates this humble dish in a big way.

Top Tip

I've made sausage gravy more times than I can count, and over those years, I’ve honed a few tricks that really make a difference. These tips will help you get the best flavor and texture every time you make this sausage gravy recipe.

Don’t Rush the Flour Cooking: That 2-minute cook for the flour is key. Skipping it leaves the gravy tasting floury, which nobody wants.
Slow Finish on Sausage: Letting the sausage finish on low heat after most of the pink disappears gives you better drippings and richer taste.
Use Cold Butter Last: Adding cold butter at the end (monter au beurre) creates a silky finish that’s worth the extra step.
Adjust Thickness with Milk: If your gravy thickens too much, just thin it out with a splash of milk — especially when reheating.

How to Serve Sausage Gravy Recipe

Garnishes

I usually top my sausage gravy with a sprinkle of fresh cracked black pepper and sometimes a little chopped chive for some color and freshness. A dash of hot sauce on the side is also a personal fave — it awakens the flavors perfectly.

Side Dishes

Classic biscuits are the go-to, but I've also enjoyed this gravy over crispy hash browns, buttered toast, or even waffles for a fun twist. For something heartier, pair it with scrambled eggs or sautéed greens.

Creative Ways to Present

For brunch gatherings, I love setting out a build-your-own station: fresh biscuits split open, bowls of sausage gravy, maybe some cheese, hot sauce, and fresh herbs. It’s interactive and a conversation starter. You could also pour the gravy over breakfast bowls with roasted potatoes, eggs, and avocado slices for a modern take.

Make Ahead and Storage

Storing Leftovers

I store leftover gravy in an airtight container in the fridge for up to two days. It thickens up quite a bit when chilled, so I always thin it with a little milk when I reheat. This keeps it silky and smooth, just like fresh.

Freezing

I’ve frozen sausage gravy before, but honestly, it loses a bit of its creaminess after thawing. If you want to freeze it, do so in smaller portions and thaw gently in the fridge overnight. Then, warm it slowly on the stove with some added milk to bring back the texture.

Reheating

Reheat the gravy gently over medium-low heat, stirring frequently. If it’s too thick, splash in some milk to loosen it. Avoid microwaving unless you stir it every 30 seconds to prevent scorching or uneven heating.

Frequently Asked Questions:

Can I use turkey sausage instead of pork?

Yes! Turkey sausage works fine but tends to be leaner, so you might need to add a bit of butter or oil to get the same richness in your gravy. Just be mindful that the flavor profile will be a little lighter.

How thick should the sausage gravy be?

The gravy should be thick enough to coat the back of a spoon but still pourable. If it’s too runny, let it simmer a little longer. If it’s too thick, thin it with a splash of milk. Personal preference plays a big part here, so adjust accordingly!

Can I make this sausage gravy recipe dairy-free?

To make it dairy-free, try substituting the milk and half and half with unsweetened plant-based milks like oat or almond milk. The flavor and texture will be a bit different, and you might need a little extra fat—like dairy-free butter or oil—to keep that creamy richness.

Is it okay to add onions or garlic to the gravy?

Absolutely! Many cooks sauté diced onions and/or minced garlic with the sausage before adding flour. It’s a great way to add an extra layer of flavor if you have the time and want a slightly more complex gravy.

Final Thoughts

This sausage gravy recipe is one of those comforting dishes that feels like a warm hug on a plate. I love how it’s simple enough for busy mornings but classy enough to serve guests on a lazy weekend brunch. Give it a try—you might find it becomes your new favorite go-to for breakfast and beyond.