Sausage Gravy

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This easy stove-top sausage gravy recipe is perfect for pairing with your favorite comfort foods like biscuits, fried chicken, or steak. It’s easy too, savory pork sausage simmers in a rich and creamy sauce, it’s magic!

Sausage gravy in a pan

Homemade sausage gravy is a versatile sauce to add a creamy flavorful boost to any dish. It requires only a few simple kitchen staples to turn the milk into a rich and velvety consistency that clings to food with ease. It’s essential Southern comfort food, that’s easy to conquer at home.

It starts with browning pork sausage in a skillet to add surface flavor. The pan drippings, butter, and flour then cook to create a roux that thickens the sauce with milk. In just minutes the béchamel sauce is ready to serve with classic meals like biscuits and gravy, buttermilk fried chicken, or crispy breaded steak.

pork sausage links on a white plate

How to make sausage gravy

The goal is to first lightly brown the sausage in a large nonstick skillet over medium heat. This step adds flavor and texture to the meat while rendering some of the fat to add richness to the sauce. Once no pink remains in the pork, add butter to the pan and saute the thyme and onions to release wonderful aromatics.

Add flour and cook for a few minutes to minimize the flour taste. Slowly add milk and stir constantly until the sauce thickens and can coat the back of a spoon. Make sure to taste the sauce and season with more salt and pepper as you go.

process shots showing how to make sausage gravy

Meat selection

Any type of raw pork sausage can be used to make a traditional gravy. I use a mild Italian sausage, however spicy, or even breakfast sausage patties or links are flavorful options. Chicken or turkey sausage can also be substituted.

Thickening the sauce

The sausage gravy base is a classic French béchamel or white sauce which is a combination of roux and milk. The flour coats and cooks in the hot melted butter for just a few minutes to remove the raw taste, but not browned. You want to keep the sauce ivory in color.

The milk is slowly added and brought to a boil then simmered to hydrate and activate the starches in the flour. As the sauce simmers, it thickens as the starches swell up to a luscious consistency. Cassava flour is a gluten-free alternative that can be used as a 1:1 replacement for wheat flour.

close up of a wooden spoon lifting gravy out the pan

Storing and reheating

The gravy can be completely cooled and stored in an airtight container in the refrigerator for up to 2 days. Reheat the sauce in a pan on the stovetop over medium heat. Whisk until smooth. More milk may be needed to slightly thin out the sauce.

What to serve with sausage gravy

Sausage gravy served over biscuits

How to prevent skin from forming on top of the sauce

It’s best to serve the sausage gravy immediately after preparing for the most smooth and pourable consistency. As dairy-based sauces thicken as they cool, a thick film can form on top. This is the starches linking together on the surface. To prevent this, place plastic wrap or foil on top of the sauce while in the pan leaving no space for air to make contact.

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Sausage Gravy

This easy stove-top sausage gravy recipe is perfect for pairing with your favorite comfort foods like biscuits, fried chicken, or steak.
Pin Print Review
5 from 3 votes
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings 12 servings
Course Condiment
Cuisine American

Ingredients

  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoons black pepper
  • 1 pound sweet Italian pork sausage, casings removed
  • 2 tablespoons unsalted butter
  • 1 teaspoon chopped thyme, dried
  • 1 tablespoon minced garlic
  • ½ cup finely minced yellow onion
  • 3 cups whole milk

Instructions 

  • In a small bowl whisk together flour, salt, and black pepper.
  • Heat a large nonstick pan or skillet over medium heat. Add the pork sausage to the pan and break into smaller pieces using a wooden spoon. Cook until no longer pink and lightly browned, about 5 to 6 minutes.
  • Melt the butter in the pan. Add the thyme, garlic, and onion, cook until fragrant and onions are tender, 1 to 2 minutes.
  • Sprinkle the flour mixture over the sausage, stir and cook until the flour is absorbed, 2 minutes.
  • Slowly stir in the milk, then turn up the heat to medium-high to bring to a boil.
  • Lower the heat to a simmer, cook and stir occasionally until the gravy is thick and can coat the back of a spoon, about 5 minutes.
  • Taste the gravy and season with salt and pepper as desired.
  • Serve with biscuits split in half with sausage gravy on top, or other desired foods.

Equipment

Notes

  • Recipe makes about 3 cups of sausage gravy.
  • Serving Size: 1/4 cup of sausage gravy
  • Make it Gluten-Free: Use cassave flour instead of all-purpose flour. 

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Nutrition Facts
Sausage Gravy
Amount Per Serving
Calories 182 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g30%
Cholesterol 38mg13%
Sodium 364mg15%
Potassium 184mg5%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 8g16%
Vitamin A 185IU4%
Vitamin C 1mg1%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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1 Comment Leave a comment or review

  1. Stephen Rogers says

    Jessica OH Jessica!!! My BD on 27th,that wa my parents make 4 me! Wish i had u here with ur own special pie! Thanks!

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