Sausage gravy, served with biscuits and gravy, is a classic Southern dish that has been enjoyed for generations. A delicious combination of savory sausage, creamy milk sauce, and a blend of spices, this comforting dish hits all the right notes when it comes to flavor.
This post contains affiliate links. Please read our full disclosure here.
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
My first interaction with sausage gravy was when I moved to North Carolina. Let’s just say that this gravy covering a freshly made biscuit is a thing around these parts.
The history of sausage and gravy has been traced back to the American Revolutionary War, in the late 1700s, when food was in short supply. The base recipe for sausage gravy requires only a few ingredients, making it a quick and low-cost meal.
I’ve added to the base sausage and gravy recipes I’ve come across and landed on this one, which is my favorite. For this recipe, I’ve added fresh sage, red pepper flakes, and maple syrup to add a touch of sweetness to the gravy. I could literally eat it this way every day. This meal, although hearty, takes less than 30 minutes to make.
Ingredients Needed for Sausage Gravy
- Sausage – Use pork sausage. I tend to use regular flavor, but feel free to use Hot, or Sage flavored pork sausage.
- Unsalted butter – This is added for flavor, and it helps make the roux needed for the gravy.
- All-purpose flour – added to thicken the gravy.
- Milk – I use 2% milk, but full-fat milk would work here too.
- Maple syrup – Feel free to leave this out, but I love my biscuits and gravy to have that touch of sweetness. If you prefer a more savory gravy, keep this ingredient out.
- Other seasonings – fresh sage, red pepper flakes, salt, and black pepper.
How to make Sausage Gravy
Heat a large heavy-bottom skillet, like a cast-iron, over medium-high heat. Once the pan is hot, add the pork sausage and cook until it’s completely browned. Be sure to break up the sausage with a wooden spoon while cooking it.
Then, reduce the heat to medium and add the butter. Once the butter is melted, stir in the all-purpose flour until it combines with the sausage fat completely.
Next, slowly pour in the milk while stirring constantly. Bring to a boil and then reduce heat to low and allow the mixture to simmer for 10 minutes until thickened, stirring occasionally.
Add maple syrup, salt, black pepper, sage, and crushed red pepper flakes. Cook for an additional 2 minutes, stirring occasionally.
Remove from heat and serve.
To make Biscuits and Gravy
The most popular way to serve sausage gravy is to serve it over freshly made biscuits. To make biscuits and gravy, simply make your sausage gravy and keep it warm over low heat.
Bake your biscuits in the oven and serve the hot gravy on top of them.
What to serve biscuits and gravy with?
Biscuits and gravy are generally served during breakfast. Serve them alongside scrambled eggs, grits, and bacon.
Can this recipe be prepared ahead?
Yes. To do this, simply cook the sausage gravy as per the recipe instructions before transferring them to an airtight container and refrigerating it for up to 3 days. When you are ready to serve, reheat the mixture in a skillet over medium heat until hot.
Storage instructions for leftovers
To store sausage gravy, simply place it in an airtight container and refrigerate it for up to 3 days. I do not recommend freezing sausage gravy.
I hope you love this sausage gravy recipe as much as we do. If you’re looking for other Southern breakfast recipes, try these out:
If you have tried this recipe, please rate it and let me know how it turned out in the comments below!
Sausage Gravy Recipe
- 1 lb pork sausage
- 3 Tablespoon butter unsalted
- ¼ cup All-purpose flour
- 3 cups milk
- 1 Tablespoon maple syrup
- 2 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon fresh chopped sage
- 1/4 teaspoon crushed red pepper flakes
- Biscuits for serving
- Heat a large, heavy bottom skillet over medium-high heat. Once the pan is hot, add the pork sausage and cook until it’s completely browned. Be sure to break up the sausage with a wooden spoon while cooking it.
- Reduce the heat to medium and add the butter. Once the butter is melted, stir in the all-purpose flour until it combines with the sausage fat completely.
- Next, slowly pour in the milk while stirring constantly. Bring to a boil and then reduce heat to low and allow the mixture to simmer for 10 minutes until thickened, stirring occasionally.
- Add maple syrup, salt, black pepper, sage, and crushed red pepper flakes. Cook for an additional 2 minutes, stirring occasionally.
- I suggest using a heavy-bottom skillet to the milk doesn’t scorch the bottom.
- Leave the maple syrup out if you like a more savory gravy.