There's something irresistibly cozy about a rich, creamy sausage gravy on a chilly morning. This Sausage Gravy Recipe brings that comfort straight to your kitchen with just a few simple ingredients and straightforward steps. Trust me, once you make it, you'll wonder how breakfast ever tasted so good without it.

A close-up of a black pan filled with thick, creamy sauce that is light beige with small brown bits spread evenly throughout. A wooden spoon is scooping some of the sauce, showing its chunky and smooth texture. The pan is placed on a wooden surface with a blue and white checkered cloth nearby. The background is blurred with a warm, dark wooden color. 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

What makes this sausage gravy stand out for me is that perfect balance of smoky, savory sausage chunks and silky, velvety sauce. It’s a classic done right that elevates any breakfast plate.

Simple ingredients: You likely have what you need in your fridge, and no fancy equipment required.
Rich, authentic flavor: Using both whole milk and half-and-half crafts a luscious gravy with a creamy mouthfeel.
Flexible and forgiving: You can tweak seasonings or add extras like garlic without stress.
Perfect for everyday or special mornings: Whether just a quick fix or weekend treat, it always hits the spot.

Ingredients & Why They Work

The magic behind this sausage gravy lies in the quality and type of ingredients working in harmony. Each plays a key role in creating that classic Southern breakfast staple texture and taste.

Flat lay of raw ground sausage in a simple white ceramic bowl, a small white bowl of all-purpose flour, a small white bowl of whole milk, a small white bowl of half and half, a small white bowl containing cold butter cubes, whole uncracked brown eggs, small white bowls holding garlic salt, ground sage, seasoned salt, and black pepper arranged symmetrically around the main ingredients, 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: Choose a flavorful breakfast sausage, like Jimmy Dean, for that perfect balance of fat and spices.
Whole milk: Adds creaminess and richness without overwhelming the dish.
Half and half: Boosts the silky texture keeping the gravy luxurious but not too heavy.
Flour: The thickening agent that turns the sausage drippings into a velvety sauce.
Garlic salt: Brings savory depth and a hint of mellow garlic flavor.
Ground sage: Adds a subtle earthy and herbaceous note traditional to sausage gravy.
Seasoned salt: A well-rounded enhancer for the overall flavor balance.
Black pepper: Gives that essential kick and warmth.
Cold butter (optional): Added at the end, it “monté au beurre” style, makes the gravy silky and ultra-smooth.

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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 love making this sausage gravy my own by tossing in a little chopped onion or a sprinkle of cayenne pepper for some heat. Don’t hesitate to adjust seasonings or milk types based on what you have and your tastebuds.

Variation: Adding sautéed onions with the sausage gives a sweet, caramelized depth I personally adore.
Lower fat option: Use all whole milk or all half and half if you want a lighter or richer gravy respectively.
Herb boost: A pinch of crushed red pepper flakes or fresh thyme can give it an exciting twist.

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

A golden-brown biscuit split in half is filled with creamy sausage gravy, which is light beige with visible small dark sausage pieces and black pepper flecks. The biscuit is fluffy with a slightly crispy top, and the gravy overflows onto the white plate beneath, pooling slightly next to the biscuit. A silver spoon rests on the plate with some gravy on it. The scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the sausage just right

Start by cooking and crumbling the sausage over medium-high heat. My trick is to stop just when there’s a little bit of pink left, then turn the heat to low and let it finish slowly. This means more flavorful drippings for the base of our gravy. Resist rushing here—it’s the foundation of greatness!

Step 2: Add the flour and toast a bit

Sprinkle the flour over the cooked sausage, stirring well to coat everything. Turn the heat back up to medium and cook for about 2 minutes, until the raw flour smell is gone. This step is key to avoid that pasty taste and helps develop the gravy's texture.

Step 3: Slowly pour in milk and half and half

Now, take your time adding the half and half and whole milk gradually. Pour a little, stir thoroughly—especially scraping the bottom of the pan to catch all those tasty bits. This patience ensures a smooth sauce without lumps.

Step 4: Season and simmer

Mix in your garlic salt, ground sage, seasoned salt, and black pepper. Bring everything to a gentle boil for about a minute to thicken, then lower heat to a simmer. Stir gently, loosening any bits sticking to the bottom—this is where flavor intensifies. Keep simmering until your gravy reaches your favorite thickness.

Step 5: The finishing touch—monter au beurre

For an extra luxurious finish, I melt 2 tablespoons of cold butter into the gravy right at the end. This chef’s trick, known as “monter au beurre,” transforms it into a silky, glossy masterpiece that’s spoil-yourself worthy.

Top Tip

I’ve made sausage gravy dozens of times, and here's what I've learned to help you nail it right off the bat without stress or bland results.

Choose quality sausage: Using a flavorful sausage with just enough fat gives your gravy a rich base without extra grease.
Don’t skip toasting the flour: Cooking the flour a bit before adding milk prevents that raw flour taste, making all the difference.
Add liquids gradually: Pouring milk slowly while stirring avoids lumps and makes a silky smooth gravy.
Adjust thickness with milk: If your gravy thickens too much (especially after cooling), a splash of milk when reheating brings it back to perfect consistency.

How to Serve Sausage Gravy Recipe

Garnishes

I keep it classic with freshly cracked black pepper on top and sometimes a sprinkle of chopped fresh parsley for a burst of color. For a little extra, I’ve also added thinly sliced green onions—adds a subtle freshness that brightens up the rich gravy.

Side Dishes

This sausage gravy pairs beautifully with buttery, flaky biscuits—homemade or store-bought, both work. I also love it smothering crispy hash browns, or served alongside scrambled eggs for a full breakfast plate that leaves no cravings behind.

Creative Ways to Present

For special occasions, I’ve served this gravy in mini cast-iron skillets right at the table, alongside a stack of biscuits. It instantly makes the meal feel cozy and rustic. Another time, I made little breakfast bowls layering gravy over sautéed greens and soft-poached eggs—talk about a comforting upgrade!

Make Ahead and Storage

Storing Leftovers

I let the sausage gravy cool completely before sealing it in an airtight container in the fridge. It keeps beautifully for 1-2 days and sometimes, I find the flavors actually get better as they mingle overnight.

Freezing

I’ve frozen this gravy successfully by portioning it into freezer-safe containers. When you thaw it, just expect a slight separation—no worries, just stir it back together over low heat and add a touch of milk to revive the creamy texture.

Reheating

Reheat sausage gravy gently on the stovetop over low heat, stirring often to prevent sticking. If it thickens too much, splash in a little milk to loosen it up. This keeps it tasting fresh and smooth, close to freshly made.

Frequently Asked Questions:

Can I use turkey sausage instead of pork sausage in this recipe?

Absolutely! Turkey sausage works well if you want a leaner version. Just keep in mind it may be less fatty, so the gravy might need a bit more butter or oil for richness. Adjust seasonings as needed to maintain that signature flavor.

What can I do if my gravy is lumpy?

Lumps usually happen when flour is added too quickly or milk is poured in without stirring. To fix this, whisk the gravy vigorously or use an immersion blender to smooth it out. For prevention, gradually add liquids and stir continuously while cooking.

Is it better to use all whole milk or all half and half for this sausage gravy recipe?

Either works fine, but the combination of both whole milk and half and half creates a perfect balance — creamy and rich but not too heavy. Using all half and half will make it richer and thicker, while all whole milk will be lighter. Choose based on your preference.

Can I prepare this sausage gravy recipe vegan or vegetarian?

Traditional sausage gravy relies on pork sausage for flavor and fat. For a vegan or vegetarian twist, try plant-based sausage alternatives and use plant milks along with a thickener like flour or cornstarch. Flavor adjustments with spices and umami-rich ingredients will help mimic the taste and texture.

Final Thoughts

This sausage gravy recipe holds a special place on my breakfast table because it’s simple yet indulgent—a testament to good food that satisfies deeply. I hope making it becomes a joyful ritual for you, whether for lazy weekend mornings or an impressive dish to share with family and friends. Give it a try, and soon you’ll be hooked on the comfort and warmth it brings.